Chef Tony prepares to south Louisiana favorites, in honor of the Gulf Coast, oil spill crisis. Starting with the freshest ingredients, you can not take much more fresh fish with a friend for you. Head begins with two red fish fillets and marinate in sauce 1 / 4 cup Worcestershire, 1 / 4 cup extra-virgin olive oil 1/4-1/2 teaspoon cayenne pepper thyme 1 / 4 teaspoon dried 1 tablespoon of paprika, sea salt and freshly ground black pepper to taste 1 (small-medium) - 1 yellow onion(Fresh) - Lemon 2 (whole peeled) - 1 bunch of garlic cloves (fresh) - parsley 1 / 2 stick (unsalted / diced) - butter, Worcestershire sauce and the olive oil Begin, add the thyme next , paprika, cayenne pepper, sea salt and black pepper to taste. Next track garlic, onion, and half the lemon into thin rounds. The press that does not cut the lemon fish, then place the garlic and onion rings on fish, fillets, make sure you have the meat up. Let theMarinate fish for 15-30 minutes while the pre-heat your grill to heat an average temperature. Once you have your grill is preheated, place the fish fillet (flesh side down) on grill and allow them to burn for two or three minutes. Turn your fish on top, so that they scale down the side, top with reserved onion rings and pour you some of your marinade on them. How to keep your fish moist and add flavor much like cooking. If your gold fish on the grill for 20 minutes, instead of an occupationIron ...
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