. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. ^^^^^^^^^^^^^^^ Charcoal-Grill i~ Below are some of Taylor's favorite recipes for grilling seafood. All have been tested and evaluated by Carteret County nutrition leaders. On a scale of 1 to 5, each received a rating of or higher. For other options, Taylor says any recipe that specifies baking or broiling can be adapted for grilling if it doesn't call for a sauce that will burn. Get out the grill, heat up the coals and grill a fish for dinner tonight. Grilled Salmon with Fennel • 4 salmon steak
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. ^^^^^^^^^^^^^^^ Charcoal-Grill i~ Below are some of Taylor's favorite recipes for grilling seafood. All have been tested and evaluated by Carteret County nutrition leaders. On a scale of 1 to 5, each received a rating of or higher. For other options, Taylor says any recipe that specifies baking or broiling can be adapted for grilling if it doesn't call for a sauce that will burn. Get out the grill, heat up the coals and grill a fish for dinner tonight. Grilled Salmon with Fennel • 4 salmon steaks, 6 ounces each, small bones removed • 2 tablespoons finely chopped fresh parsley • 1/2 cup finely chopped green onions, including tops • 1 teaspoon dried fennel seeds, ground • freshly ground black pepper • 1/4 cup vegetable oil • 3 tablespoons fresh lime juice Combine parsley, onions, fennel, pepper, oil and lime juice in shallow dish. Reserve 1/4 of the marinade for basting. Place steaks in remaining marinade for 30 minutes in the refrig- erator, turning once. Place in greased, hinged wire basket and cook about 4 inches over moderately hot coals until done on one side, about 6 to 8 minutes. Turn and cook on other side 6 to 8 minutes longer, or until fish flakes easily with a fork. Baste occasionally with reserved marinade while grilling. Serves 4. Ch arcoal -G ri 11 ed Catfish • 6 catfish fillets • 1/4 cup vegetable oil • 1/2 teaspoon freshly ground white pepper • 1/2 teaspoon garlic salt Brush fillets with oil. Sprinkle one side with pepper and garlic salt. Place in well-oiled, hinged wire basket. Place about 4 inches over moderately hot coals, and grill about 5 minutes. Turn and grill on other side about 4 to 5 minutes, or until fish flakes easily when tested with a fork. Serves 6. Marinated Charcoal-Grilled Shrimp • 11/2 pounds medium or large shrimp, peeled, with tails left on 2 tablespoons fresh lime juice 3/4 teaspoon freshly ground black peppe
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
