Al Roker's Big Bad Book of Barbecue by Al Roker

Author:Al Roker
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2002-07-15T00:00:00+00:00

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1• Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat (see Al’s Guide to Grilling).

2• In a small bowl, mix together the orange, lemon, and lime zests with the garlic, parsley, thyme, salt, and pepper. Moisten with the lemon juice and stir to form a gritty paste.

3• Lay a piece of oiled, heavy-duty aluminum foil—slightly larger than the fish—on the grill, and poke several holes in it.

4• Using a pastry brush, generously coat both sides of the fish with olive oil.

5• Place the fish, skin side down, directly on the foil. Spoon the topping over the fish. Grill without turning for 12 to 15 minutes, or until the fish flakes when poked with a fork but is still a bit opaque in the center.

6• Remove the fish from the grill and serve immediately.

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