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Recipe(tried): Re: fish on foreman grill

Main Dishes - Fish, Shellfish

I did catfish filets on the GF grill tonight. They work absolutely great - for cooking time for fish, allow 5 minutes per inch of thickness (but check a little earlier just in case. If you have a quarter- or third-inch thin piece of sole, it'll only take a minute. It might be better to roll or fold really thin cuts to make thicker packets out of them).

Usually I rub catfish with a spicy cajun-style rub but tonight I was rushed and lazy and didn't feel like putting together all the spices. So I used Joanne Weir's idea for chicken breasts and it became a new family favorite for catfish: I marinated it (about an hour) with freshly cracked pepper and a little olive oil and thin strips of lemon peel. (I no longer salt animal foods until part way through cooking. This experiment has been going on for awhile and I really believe the meats stay juicier). Then I cooked it on the GF, lemon peel and all, and sprinkled lightly with salt just before the end of cooking. My filets were thick and took 5 minutes. I think it took us only 1 minute to eat it - it was so good we practically inhaled it.

Try fish on your GF - you WILL like it!!!


MsgID: 113213
Shared by: charlie
In reply to: ISO: Foreman Grill
Board: Cooking with Appliances at Recipelink.com
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