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Ingredients:
Untreated cedar shingles
Vegetable oil
Trout fillets
Chili Seasoning Mix
Horseradish root/drained bottled
white horseradish
Orange zest, grated
Lemon zest, grated
Salt
Cayenne
Sugar |
2 (about 5 ½ x 10 inches each)
1 teaspoon
2 (about 250g each)
1 teaspoon
½ cup, peeled and grated
2 teaspoons
2 teaspoons
½ teaspoon
¼ teaspoon
2 teaspoons
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Method:
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Prepare a grill and light the fire. Rub 1
side of each shingle with ½ teaspoon oil.
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Season the fish on both side with the seasoning mix. Place a fillet on
each oiled shingle. Combine the horseradish, orange zest, lemon zest,
salt, cayenne and sugar in a small bowl. Divide the mixture into 2
equal portion and place on top of the fish.
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Place the shingles in the center of the hot barbecue grill. Close the
lid and cook for about 10 minutes or until the fish easily flakes
easily with a fork. Remove the shingles from the grill using a long
handled spatula. If the shingles catch fire, sprinkle with a little
water.
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Put the shingles in the center of large platters to serve.
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