The Complete Book of American Fish and Shellfish Cookery, 1984
20 minutes — 4 Servings | ||||||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine all ingredients except fish and lemon wedges in a blender and purée to a smooth paste. Cut fish into 2-inch chunks and marinate them in the purée for 1 hour or more, turning occasionally to coat them evenly. Broil marinated fish chunks either in the oven or over medium hot coals and brush with marinade while broiling. Serve fish chunks with lemon wedges and rice. |
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NotesPreparation time does not include marinating. Mullet, king mackerel, or cero may be used for this recipe. |