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Contributed by: Chris WebAdmin. of

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 Shellfish.

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.

    Blackened Halibut
  • 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 Recipes Database. Become a member to recieve the weekly newsletter alert:
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