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Grill! - Article

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Article: "Grill!"
Author: Chris Sadler
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Copyright: 2006 Chris Sadler
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by Chris Sadler -

Some people just have a knack for making great barbeque. Just
stand them in front of an open flame and they will create
mouthwatering meals to satisfy even the choosiest eater. Of
course then there are the rest of us, who need a little guidance.
Grill! is the book for both the experienced and newbie griller. 

Including over 80 recipes Grill! has something for everyone and
every grilling need but the best part of this cookbook is the
tips. There are Marinating tips to help you prep your meal and
Food Safety and Hygiene tips to keep you safe. The Tools Of The
Trade section will help you pick the right utensils and other
barbeque tools for your needs. The Grilling Info section
discusses both Gas and Charcoal Grills as well as Grill Pans and
the Cleaning section helps you keep them looking like new. The
last but I feel most important tips section is the Handy Hints
For Meat And Fish which will help you with general ideas for
grilling Chicken and Duck, Red Meat and Pork and even Fish and

Enjoy this recipe from Grill! 

Blackened Halibut 

Crispy heat 

A hot grill coupled with a crispy, "blackened" crust adds a
fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is
to thank for putting "blackening" on the culinary map. 

4 halibut fillets, 7oz (200g) each 
Olive oil, for brushing 
1 lime, quartered 

For the rub: 

1 tsp salt 
1 tsp dried thyme 
1/2 tsp dried oregano 
1/2 tsp cayenne pepper 
1/4 tsp hot paprika 
1/2 tsp freshly ground black pepper 
1/2 tsp fennel seeds, toasted and roughly chopped 
Salt and pepper, to taste 
Combine the ingredients for the rub in a small bowl. Place the
halibut fillets in a shallow baking dish and brush with oil. Pat
the rub all over the fish. Season with more salt and pepper.
Cover and chill for up to 1 hour, in the refrigerator. 

Preheat the grill or grill pan to hot. Brush the grill bars well
with oil. Grill the fillets for 2-21/2 minutes on each side until
charred and just cooked through. Serve immediately with a squeeze
of lime. 

Makes 4 Servings 

About the Author:
Chris Sadler is Owner and WebAdmin of The
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