Put wings in plastic bag; coat with Tabasco sauce.
Shake well.
Sprinkle blackened redfish seasoning into bag and shake again.
Cook on grill until done.
Coat saucepan with half and half cream.
Add a little salt, 1/8 stick of butter and a little garlic powder and place on a very, very low fire.
Bake redfish in microwave or oven until done.
When redfish is almost finished, place a large slice of Mozzarella cheese over every piece of fish and replace it until the cheese starts to melt.
As fish is about ready, raise fire under sauce a little.
Add Parmesan cheese until creamy.
When fish and sauce is ready, pour sauce over the fish.
Add parsley for decoration.
Enjoy!
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
Cut redfish fillets diagonally into 2 1/2-inch strips.
In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
Add onions, celery, bell pepper, garlic and mushrooms.
Saute until vegetables are wilted.
Add tomato sauce, blending well into roux mixture.
Coat the redfish with one tablespoon olive oil and Blackening Season blend.
Heat a non stick heavy saute pan to very, very hot.
Add two tablespoons of olive oil to pan.
Add fish fillets and cook 2 to 3 minutes.
Add remaining olive oil turn fish and cook another 2 minutes.
Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.
prepare your favorite crust or check out the recipe i have posted for grilled pizza dough grill the dough just enough to brown on each side.
first add the pesto and allow to melt.
about 3-4 minutes.
next add the blue cheese additional ingredients.
cook until just melting the blue cheese about 3-4 minutes.
remove from grill and allow pizza to rest for about 5 minutes.
slice and enjoy!
Grilled Eggplant
Slice eggplant into
Preheat the oven to 400\u00b0F. Spray four 3/4-cup ramekins with no stick cooking spray. Arrange prosciutto to cover bottom and part way up sides of ramekins.
Spray a medium skillet with cooking spray. Heat on high heat. Saute mushrooms and garlic for 4-5 mins until golden. Transfer to a large bowl to cool.
Add ricotta, Cheddar cheese, egg, parsley and paprika to mushrooms. Season to taste. Stir to combine. Spoon evenly into ramekins.
Bake for 20-25 mins until firm.
Serve with grilled tomato, pepper and bread.
days.)
For the grilled chicken - Spray the grill grate
hutney.
To Make the Grilled Tomato Chutney: Light a grill
efrigerate.
To prepare the grilled vegetables, toss the onions and
ed Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and
rom hot, prepared charcoal.
GRILLED STUFFED PORTABELLOS:
Combine first
rilling time. Place burgers on grilled buns; top with pineapple and
regano and serve along with grilled chicken.
ed of orzo salad with grilled tomato and arugula leaves.
In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
est.
To make the Grilled Hot Honey Biscuits:
In
Rinse spinach leaves, discarding stems; pat dry.
Combine spinach, strawberries, and kiwi in large bowl.
Add almonds, feta, and onion.
Toss lightly.
Top with grilled chicken breasts.
Add dressing and toss lightly again.
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.