This video shows you the best way to roast a fish. No more sticky skin on your grate. Its also a great recipe for grilling snapper and seabass
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Ingredients: (2 people)
- 2 Seabass (total 1 kg)
- 2 grate garlic cloves
- 1" grated ginger root
- olive oil 3 tablespoons
- pepper and salt
- Lemon juice, half a lemon
- Fine chopped parsley (3 stalks)
How To:
- Mix all of the ingredients, except the fish. (marinate)
- Carve the fish
- Put the marinate on the fish
- Place the fish on a upside down roasting rack
- Add a chunck of wood for smoke flavour
- Smoke at 180 degrees celsius, or 350 degrees fahrenheit.
- Smoke for a bout 20 minutes. When you pinch the fish and you can touch the bones. Then the fish is done.
For more details check out the X BLOG - pitmasterx.com
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Artist: Thomm Jutz / Peter Cronin Check out PITMASTERX.COM for more information on this video
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