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Poissons Grillés en Plein Air
Preparation info
- Serves
4–6
- Difficulty
Medium
Appears in
Published 1987
Ingredients
1–1.25 kg 2–2½ lb ½ teaspoon
Method
- Scale, clean and wash the fish, then pat dry. Cut three diagonal slashes on each side of each fish. Combine hot red pepper, cumin and olive oil, and add salt and black pepper to taste. Rub this well into the fish, inside and out. Leave for 1–2 hours, to absorb flavours.
- When ready to grill fish, place on a grill
15 <
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