| “Fish is so easy to grill, too. Just start up the fire, lightly slick individual-portioned filets with a little oil, season them with salt and maybe some pepper, and put them on the cooking grid when the grill is hot. "In almost no time, the fish develops a wonderfully flavorful, golden-brown, crusty surface and, as long as you keep a watchful eye and don’t cook it too long, stays moist and tender on the inside.” Read the full article at this link: ArkansasOnLine.com |
02 July 2013
• “Grilled Striped Bass On Red And White Cabbage With Chinois Tomato Sauce”
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