Contributed by: Chris WebAdmin. of RecipesNow.com
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.
Enjoy this recipe from Grill!
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.
For the rub:
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
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