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Ingredients:
Trout fillet/Redfish
Salt
Green Jelapano Sauce/ Tabasco
Jalapeno Sauce
Medium onions, thinly sliced
Vegetable oil
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4 (about 250g each)
½ teaspoon
¼ teaspoon
2
1 tablespoon |
Method:
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Prepare a grill and light the fire.
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With a sharp knife. cut 2 diagonal slits
on the skin side of each fillet. Season the fish with salt and jalapeno
sauce. Put the fish in shallow bowl and cover with onion. Cover and
refrigerate for 30 minutes.
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Remove from refrigerator and drizzle with oil on the skinless skin side
of the fillets. place the fillet, skinless side down, on the hot grill.
Cook for 5 to 6 minutes, then turn the fillet over and cook for 5 to 6
minutes more. place the onion in a wire basket and grill alongside the
fish. turning several times to prevent burning.
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Transfer the fish to a warm platter, garnish with the onions and serve.
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