Grilling Fish

jay said:

I grill fish all the time directly on the grill. Super hot grill and
don't over cook and it comes off just fine. Foil will give you a "baked"
fish not a grilled fish. Sometimes we filet large snapper leaving the
scales and skin on and have it on the "half shell." It is sort of a
combination of baked and grilled.

I grilled it all by its lonesome. I was overly cautious about having it
fall between the grates, so it wasn't entirely cooked when I took it
(intact) off the grill. 20 seconds in the microwave took care of that. We
ate it with lemon juice and sweet basil. The grilled flavor was fantastic!
There's a picture in the Miscellany section:
http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Carol

Damsel wrote on 14 Jul 2005 in rec.food.cooking

Quoted message said:

LynneA said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've fallen in love with my grill all over again!

We have pollack and catfish in the freezer. We do not own,
nor can we afford at this point, a grilling cage. Can either
of these fish be cooked directly on the grill? If not, what's
a delicious way of cooking them in foil or with some other
process? The fish do not have skins.

Here's yesterday's dinner:
http://pg.photos.yahoo.com/ph/head_trollop/detail?.dir=317a&.dn
m=d031.jpg&.src=ph

Can't help with the fish, I mostly grill big hunks 'o salmon,
but I just had to say-that dinner looks awesome!

Thanks! It was pretty good. 🙂

Carol

I've used those flat aluminum foil pans that go under the bottom burner
of the oven...Poke a mess of holes with a fork...re-flatten and use
like a griddle.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Renee said:

These recipes are for a gas grill but you can improvise to cook on charcoal:

Barbecued Catfish Sandwiches - The New Gas Grill Gourmet by A. Cort Sinnes

Grape Leaf-Wrapped Dover Sole - The New Gas Grill Gourmet by A. Cort Sinnes

I'm too impatient for charcoal most of the time. Unfortunately, I had
already cooked the catfish before I found this post. We have more in the
freezer, and I'll try the sandwich recipe when we thaw the others out.

Thanks!
Carol

Damsel said:

jay said:

I grill fish all the time directly on the grill. Super hot grill and
don't over cook and it comes off just fine. Foil will give you a
"baked" fish not a grilled fish. Sometimes we filet large snapper
leaving the scales and skin on and have it on the "half shell." It
is sort of a combination of baked and grilled.

I grilled it all by its lonesome. I was overly cautious about having
it fall between the grates, so it wasn't entirely cooked when I took
it (intact) off the grill. 20 seconds in the microwave took care of
that. We ate it with lemon juice and sweet basil. The grilled
flavor was fantastic! There's a picture in the Miscellany section:
http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Carol

Looks good! I love fish done on the grill.

Jill

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jay said:

I grill fish all the time directly on the grill. Super hot grill and
don't over cook and it comes off just fine. Foil will give you a "baked"
fish not a grilled fish. Sometimes we filet large snapper leaving the
scales and skin on and have it on the "half shell." It is sort of a
combination of baked and grilled.

I grilled it all by its lonesome. I was overly cautious about having it
fall between the grates, so it wasn't entirely cooked when I took it
(intact) off the grill. 20 seconds in the microwave took care of that.
We
ate it with lemon juice and sweet basil. The grilled flavor was
fantastic!
There's a picture in the Miscellany section:
http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Carol

Looks like it was wonderful-I'm gonna have to see if I can even *find*
catfish here.

Lynne A
[email hidden]

Monsur Fromage du Pollet said:

I've used those flat aluminum foil pans that go under the bottom burner
of the oven...Poke a mess of holes with a fork...re-flatten and use
like a griddle.

I was pretty fortunate. The catfish held up just fine. As I mentioned
before, I removed it from the grill shortly before it was fully cooked.
That probably saved a lot of it from falling between the grates.

The other thing I did was to spray the grill with non-stick vegetable spray
before I lit it. I remember Hag's dad doing that to prepare the grill for
his famous ribs.

Carol

Damsel wrote on 15 Jul 2005 in rec.food.cooking

Quoted message said:

Monsur Fromage du Pollet said:

I've used those flat aluminum foil pans that go under the bottom
burner of the oven...Poke a mess of holes with a
fork...re-flatten and use like a griddle.

I was pretty fortunate. The catfish held up just fine. As I
mentioned before, I removed it from the grill shortly before it
was fully cooked. That probably saved a lot of it from falling
between the grates.

The other thing I did was to spray the grill with non-stick
vegetable spray before I lit it. I remember Hag's dad doing that
to prepare the grill for his famous ribs.

Carol

You might like this

* Exported from MasterCook *

Fish Fillets With Lemon-Parsley Sauce

Recipe By :Al Roker
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Grilling
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== PARSLEY SAUCE ===
1/2 cup chopped parsley
1/3 cup olive oil
1 1/2 teaspoons finely-grated lemon zest
3 tablespoons freshly-squeezed lemon juice
2 tablespoons capers -- drained
Salt -- to taste
Freshly-ground black pepper -- to taste
=== FISH ===
2 pounds fish fillets
= (such as cod, catfish, hake,
halibut, haddock or monkfish)
2 tablespoons olive oil - (to 3)
Salt -- to taste
Freshly-ground black pepper -- to taste

To make parsley sauce: In small bowl, whisk together parsley, oil,
lemon zest, lemon juice, capers, salt and pepper. Cover. Refrigerate
at least 1 hour and up to 8 hours.

To prepare grill: Prepare charcoal fire or preheat a gas grill for
direct grilling over high heat. If you do not have grill basket, lay
piece of oiled, heavy-duty aluminum foil -- slightly larger than fish -
- on grill. Poke several holes in foil.

To grill fish: Using pastry brush, generously coat both sides of fish
with oil. Season with salt and pepper. Place fish on grill -- in
grill basket or on foil. (Note: If fish has skin, place it skin-side
down.) If using grill basket, turn fish once during grilling; if using
foil, do not turn it. Grill until fish flakes when poked with fork but
is still a bit opaque in center. (Note: Grilling time will vary
according to thickness of fillets but should not take longer than 12
minutes total.)

To serve: Transfer fish to platter. Drizzle with some parsley sauce.
Serve with additional sauce on side.

This recipe yields 4 servings.

Source:
""Al Roker's Big Bad Book of Barbeque: 100 Easy Recipes for Backyard
Barbecue and Grilling" by Al Roker"
S(Formatted for MC6):
"06-24-2002 by Joe Comiskey - [email hidden]"
Copyright:
"© Scribner, 2002"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 348 Calories; 20g Fat (51.7%
calories from fat); 41g Protein; trace Carbohydrate; trace Dietary
Fiber; 98mg Cholesterol; 166mg Sodium. Exchanges: 5 1/2 Lean Meat; 0
Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Mi e' parso che Bob (this one) abbia scritto:

Quoted message said:

Quoted message said:

Quoted message said:

Nice, finally I know what are pork chops: "braciole"!

Quoted message said:

No. Costatine di maiale

They get different names in every italian place you go.
Here in Reggio Emilia, if you ask "costatine di maiale" all you
get is an astounded waiter 🙂
Those on that grill here are calle "braciole"
--
Vilco
Think Pink , Drink Rose'

Monsur Fromage du Pollet said:

You might like this

Fish Fillets With Lemon-Parsley Sauce

Yes, I know I'll like this! It'll have to wait for a couple weeks. You
know the debate. Food or toilet paper, food or toilet paper. We're gonna
go for the toilet paper. LOL!

Watch for more bean recipes in the coming weeks. Black bean chili later
today.

Carol

Damsel said:

I grilled it all by its lonesome. I was overly cautious about having it
fall between the grates, so it wasn't entirely cooked when I took it
(intact) off the grill.
Carol

Nice job. Can't beat seafood seared on the grill. We use the gas grill
mostly (easy) but the hardwood fire is our favorite.

Damsel wrote on 15 Jul 2005 in rec.food.cooking

Quoted message said:

Monsur Fromage du Pollet said:

You might like this

Fish Fillets With Lemon-Parsley Sauce

Yes, I know I'll like this! It'll have to wait for a couple
weeks. You know the debate. Food or toilet paper, food or toilet
paper. We're gonna go for the toilet paper. LOL!

Watch for more bean recipes in the coming weeks. Black bean chili
later today.

Carol

* Exported from MasterCook *

Asian Sauce

Recipe By :n/a
Serving Size : 12 Preparation Time :0:00
Categories : Grilling Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup soy sauce
1/2 teaspoon Toasted sesame oil -- slightly brown in
appearance

In a small saucepan combine all ingredients. Cook and stir until
bubbly. Serve with grilled duck, chicken, beef, or pork, or lightly
brush sauce on meat during last 10 minutes of grilling time. Cover and
store in refrigerator up to 2 weeks.

This recipe yields sauce for 12 servings. Each serving is around about
1 Tbsp in size

Comments: The flavors of this sauce are so intense, you can use it
sparingly, as you would a steak sauce. When brushing the sauce on
during grilling time, use less than you would use of a typical barbecue
sauce.

Comments: You’ll find this straightforward sauce indispensable for
easy Asian grilling.

Makes 3/4 of a cup approx 6 ounces

Source:
"Weber's Recipes at http://www.weber.com"
S(Formatted for MC6):
"03-18-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 28 Calories; 1g Fat (17.5%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 515mg Sodium. Exchanges: 0 Vegetable; 0 Fat; 1/2
Other Carbohydrates.

Nutr. Assoc. : 0 0 1356

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Monsur Fromage du Pollet wrote on 15 Jul 2005 in rec.food.cooking

Quoted message said:

Damsel wrote on 15 Jul 2005 in rec.food.cooking

Quoted message said:

Monsur Fromage du Pollet said:

You might like this

Fish Fillets With Lemon-Parsley Sauce

Yes, I know I'll like this! It'll have to wait for a couple
weeks. You know the debate. Food or toilet paper, food or
toilet paper. We're gonna go for the toilet paper. LOL!

Watch for more bean recipes in the coming weeks. Black bean
chili later today.

Carol

* Exported from MasterCook *

Basting Sauce For Fish

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Grilling Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/4 cup lemon juice
1 teaspoon crushed garlic
1 teaspoon ginger paste
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce -- or to taste

Combine ingredients and zap in the microwave for about 1 1/2 minutes
until the butter is melted. Brush on fish with basting brush.

Grill fish on high heat turning frequently until cooked. Baste with
sauce every time you turn it.

This recipe yields ?? cup.

Source:
"The British Barbecue Pit at http://www.britishbarbecue.co.uk"
S(Formatted for MC6):
"04-07-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 223 Calories; 23g Fat (88.4%
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber;
62mg Cholesterol; 289mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 4
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Cajun Spiced Fish

Recipe By :Bob Bowersox
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Grilling
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons paprika
3/4 teaspoon garlic salt
4 pieces cod fillet - (abt 6 oz ea)
6 tablespoons butter -- melted

Place all the herbs in a bowl and mix well, then spread them evenly on
a large platter.

Dip the cod fillets in the melted butter, then press onto the herbs on
the plate, turning once and pressing the herbs into the other side.

Grill the fillets over medium-high heat. The fish is done when it just
begins to flake.

This recipe yields 4 servings.

Source:
"In the Kitchen with Bob at http://www.qvc.com"
S(Formatted for MC6):
"04-02-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 159 Calories; 17g Fat (95.4%
calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber;
47mg Cholesterol; 561mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Fish In Foil

Recipe By :Bob Bowersox
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Grilling
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 thick firm fish fillets
= (salmon, sole, cod, sea bass)
4 large pieces aluminum foil
1/4 pound butter -- melted
8 sprigs fresh thyme
8 sprigs fresh parsley
8 large leaves fresh basil
4 garlic cloves -- minced
Salt -- to taste
Freshly-ground black pepper -- to taste
4 tablespoons dry white wine
2 tablespoons butter -- cut into 4 pieces

Place the pieces of foil on your work surface. Brush the facing side
with the melted butter.

Place a fillet on each piece of foil. Evenly dividing them, place the
thyme, parsley, garlic, salt and pepper, and wine among the fillets.
Dot each fillet with a pat of butter, then fold the foil over each and
seal well with crimps.

Place the foil packets on a preheated grill and cook for about 8
minutes. Place each on a plate and open carefully.

This recipe yields 4 servings.

Source:
"In the Kitchen with Bob at http://www.qvc.com"
S(Formatted for MC6):
"04-02-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 314 Calories; 30g Fat (83.5%
calories from fat); 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 78mg
Cholesterol; 362mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2
Vegetable; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Five Spice Marinade/Sauce

Recipe By :Jay Bentley
Serving Size : 0 Preparation Time :0:00
Categories : Grilling Marinades
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soy sauce
3 tablespoons Chinese five-spice powder
1 tablespoon granulated garlic
4 tablespoons hoisin sauce
1 cup water

Blend well, and marinate chicken for at least 2 hours. Baste the
chicken on the grill during the last 10 minutes of cooking.

Just before serving, reduce the remaining marinade by boiling to about
1/3 of original volume, and spoon over the chicken.

This recipe yields ?? cups.

Source:
"Barbecue Headquarters at http://www.bbqhq.com"
S(Formatted for MC6):
"04-04-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 321 Calories; 2g Fat (6.7%
calories from fat); 18g Protein; 59g Carbohydrate; 4g Dietary Fiber;
2mg Cholesterol; 17502mg Sodium. Exchanges: 1/2 Grain(Starch); 6
Vegetable; 1/2 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Grilled Baby Back Ribs "Bul-Go-Gi" Style

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Beef Grilling
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slabs baby back ribs
=== MARINADE ===
2 cups soy sauce
1 cup sherry
1/2 cup sugar
1/2 cup chopped scallions
1/4 cup toasted sesame oil
1/4 cup fresh grated ginger
2 tablespoons chopped fresh garlic
2 tablespoons crushed red pepper

Combine all of the marinade ingredients and pour over the ribs,
reserving 1/2 cup for basting, 1/2 cup for serving. Marinate the ribs
covered in the refrigerator for 1 to 2 hours.

When ready to grill, remove the ribs from the marinade, discard and
wipe off excess. Grill ribs until all sides are nicely browned,
basting with 1/2 cup of the reserved marinade occasionally. Cook
approximately 60 minutes. Check for doneness. Serve with reserved
serving sauce, if desired.

This recipe yields 4 portions for main entree, 6 portions for
appetizer.

Comments: "Bul-go-gi" is probably the most popular meat dish in Korean
cuisine. It is made with thin slices of beef sirloin that have been
marinated in soy sauce, onions, garlic and lots of ginger and chilies
and then grilled quickly at the table. Recipe adapted from this
traditional Korean favorite.

Source:
"The Oak Ridger, 09-01-1999"
S(Formatted for MC6):
"03-29-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 260 Calories; trace Fat (0.6%
calories from fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 8236mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1
1/2 Other Carbohydrates.

NOTES : Recipe from Weber-Stephen Products Co.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Fish Soft Tacos

Recipe By :Jay Bentley
Serving Size : 0 Preparation Time :0:00
Categories : Fish (Ocean) Grilling
Sandwiches Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds firm-fleshed white fish -- cut 1" chunks
=== FISH MARINADE ===
1 cup olive oil
4 tablespoons fresh lime juice
1 teaspoon granulated garlic
1 teaspoon ground coriander
2 teaspoons paprika
2 teaspoons lemon-pepper seasoning
1 teaspoon seasoned salt
=== FRESH SALSA ===
1 can tomatoes drained
1 onion quartered
1 bunch cilantro leaves -- stems removed
3 tablespoons fresh lime juice
3 fresh garlic cloves
1 tablespoon mild chili powder
Salt -- to taste
=== FOR ASSEMBLY ===
1 dozen whole-wheat flour tortillas
3 tomatoes -- seeded, diced fine
1 large sweet yellow onion -- finely diced
1/2 head iceberg lettuce -- shredded
2 cups fresh cilantro leaves

For the Fish Marinade: Mix everything together and marinate the fish
for about an hour before cooking. The lime juice will help firm up the
fish and help keep it from breaking up when you wrap it in the taco.
While the fish is marinating, prepare the other items you want to use
to finish the dish.

For the Fresh Salsa: Put everything into a food processor and pulse
until all of the ingredients appear to be finely chopped. Set aside
and refrigerate.

Preheat your grill to high. Place the fish in a foil "boat" with the
top open, so the smoke can penetrate and flavor the fish. Cook for
about 10 minutes, testing the fish for doneness.

While the fish is cooking, very lightly brush the taco shells with
olive oil and warm them quickly over the fire. You want to toast them
slightly, but not to the point of becoming brittle. If you have a
warming rack, that's the place to do it.

When the fish is done, put everything on platters and let people serve
themselves.

This recipe yields 12 tacos.

Comments: Grilled fish tacos using fresh ingredients and low fat,
whole wheat tortillas are a great way to get that "south of the border"
taste and still be able to knock off some of the calories. Any firm
white fleshed fish will work -- Sea Bass and Halibut work particularly
well. Their flesh is firm enough to hold together when you wrap it
inside of a tortilla, and the taste is fabulous. Also included is a
recipe for fresh salsa that not only goes great with fish tacos, but
also makes a wonderful dipping sauce for tortilla chips.

Source:
"Barbecue Headquarters at http://www.bbqhq.com"
S(Formatted for MC6):
"04-05-2002 by Joe Comiskey - [email hidden]"
Yield:
"12 tacos"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 2088 Calories; 219g Fat (91.1%
calories from fat); 8g Protein; 40g Carbohydrate; 10g Dietary Fiber;
0mg Cholesterol; 1447mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 4 1/2 Vegetable; 1/2 Fruit; 43 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Halibut With Orange Ginger Glaze

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Fish (Ocean) Grilling
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large halibut steaks, abt 1" thick
Olive oil -- as needed
1/3 cup orange juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry sherry
1/2 teaspoon ground ginger
2 garlic cloves -- minced
1/4 cup water
2 teaspoons cornstarch

Brush both sides of steaks with olive oil. Place fish steaks on an
oiled grill about 4 to 6 inches above coals. Cook, turning once, until
fish flakes easily with a fork, about 8 to 10 minutes total. Carefully
remove from grill and place on a platter.

Meanwhile, to prepare glaze, combine orange juice, soy, honey, sherry,
ginger and garlic in a small saucepan; stir well to blend and simmer 5
minutes. Dissolve cornstarch in water and add to pan. Cook over low
heat, stirring constantly, until thickened.

Pour glaze over halibut steaks.

This recipe yields 4 servings.

Source:
"Raley's & Bel Air Recipe Center at http://www.raleys.com"
S(Formatted for MC6):
"04-16-2002 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 68 Calories; trace Fat (1.1%
calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1031mg Sodium. Exchanges: 0 Grain(Starch); 1/2
Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

jay said:

Damsel said:

I grilled it all by its lonesome. I was overly cautious about having it
fall between the grates, so it wasn't entirely cooked when I took it
(intact) off the grill.

Nice job. Can't beat seafood seared on the grill. We use the gas grill
mostly (easy) but the hardwood fire is our favorite.

Thanks! *smile* I generally cook on the gas grill and leave the hickory
to Crash. The fish was great. I'll try it with pollack next ('cause
that's all we have right now).

Carol

Monsur Fromage du Pollet said:

Asian Sauce

Recipe By :n/a
Serving Size : 12 Preparation Time :0:00
Categories : Grilling Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup soy sauce
1/2 teaspoon Toasted sesame oil -- slightly brown in
appearance

In a small saucepan combine all ingredients. Cook and stir until
bubbly. Serve with grilled duck, chicken, beef, or pork, or lightly
brush sauce on meat during last 10 minutes of grilling time. Cover and
store in refrigerator up to 2 weeks.

This recipe yields sauce for 12 servings. Each serving is around about
1 Tbsp in size

Comments: The flavors of this sauce are so intense, you can use it
sparingly, as you would a steak sauce. When brushing the sauce on
during grilling time, use less than you would use of a typical barbecue
sauce.

Comments: You’ll find this straightforward sauce indispensable for
easy Asian grilling.

Makes 3/4 of a cup approx 6 ounces

Source:
"Weber's Recipes at http://www.weber.com"
S(Formatted for MC6):
"03-18-2002 by Joe Comiskey - [email hidden]"

Ooooooooooh! This sounds good. And simple. And I have all of the
ingredients. <G> The only meat we have left that we can use this on is
spareribs. If we ever get past this hot spell, we can get those barbecued
and use this sauce.

Thanks, buddy!
Carol