Roast Fish Recipe
Ingredients
| Fish | 4 pound | |
| Butter | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
MAKING
1)In a saucepan, place butter and garlic. Allow the butter to melt slowly.
2)Rub the required amount of salt and pepper inside the fish and brush the garlic butter over it.
3)On the fold grill of a preheated Rotisserie, arrange the fish.
4)Cook the fish for about 15 to 25 minutes till the fish is tender.
5)Using a brush, apply the butter over the fish while turning once or twice while cooking.
6)On the bottom tray of the rotisserie, place the whole mushroom caps.
7)Keep the hash browned potatoes in a skillet on top of the rotisserie.
8)Let mushrooms and the potatoes cook at the same time the fish is grilling.
SERVING
9)Serve a portion of mushrooms, potatoes and fish per dish.
TIPS
Have the fish dealer to remove the head and tail from the fish.
Have the backbone removed too, but do not cut the fish in half.
1)In a saucepan, place butter and garlic. Allow the butter to melt slowly.
2)Rub the required amount of salt and pepper inside the fish and brush the garlic butter over it.
3)On the fold grill of a preheated Rotisserie, arrange the fish.
4)Cook the fish for about 15 to 25 minutes till the fish is tender.
5)Using a brush, apply the butter over the fish while turning once or twice while cooking.
6)On the bottom tray of the rotisserie, place the whole mushroom caps.
7)Keep the hash browned potatoes in a skillet on top of the rotisserie.
8)Let mushrooms and the potatoes cook at the same time the fish is grilling.
SERVING
9)Serve a portion of mushrooms, potatoes and fish per dish.
TIPS
Have the fish dealer to remove the head and tail from the fish.
Have the backbone removed too, but do not cut the fish in half.
Chef
