|
Post by fishfarmer on Jun 10, 2008 12:54:44 GMT -5
Here is a modification to an Indian fish recipe which usually calls for the fish to be pan fried without the skin.
2 lbs trout/salmon fillets with skin on Ginger paste = 1 tsp Garlic paste = 1 tsp Black Pepper = 1 tsp Chilli powder = 3 tsp Tumeric powder = 1/2 tsp salt to taste splash of lemon juice to make it moist
Combine all ingredients except fish, lay fish skin side down on a cookie sheet, spread rub on fish, let sit for 4 to 6 hours in frig.
Grill skin side down over your favorite charcoal/wood blend.
|
|
|
Post by trouter on Jan 14, 2009 20:33:08 GMT -5
I know not everyone likes curry, but for those who do, it's amazing what a little curry can do to a salmon fillet. Just a thought-seems like it would fit in this recipe.
|
|