easy dinner recipes: get grilling! (and 39 other fun ideas) - grill basket fish recipe
Because the thin big hali fish dried too fast, and it would be sticky on the grill, wrapped a piece of ham with a lot of meat fillets, to maintain a moist richness and flavor makes it easier for them to manage on a hot grill.
The fish is cooked with little time. -
4 to 5 minutes per side until the ham is slightly crispy.
Before the barbecue, throw some soaked mesquite pieces of wood on the fire to add a little fragrance and sweetness.
A simple cherry tomato salad is a perfect dinner.
Recipes: BBQ favorite food and more test kitchen recipes learn more ideas, click on our simple dinner recipe library and view our dinner tonight page for an hour or more
Looking for a special type of recipe?
Comment below or email me at noelle. carter@latimes. com. PROSCIUTTO-
Time: 25 minutes: 6 note: use mesquite wood chips.
6 hali fish fillets (2 pounds)
About 2 inch thick salt and 6 pieces of freshly ground black pepperabout 3 ounces)
1 1/2-pound yellow red grape tomato 6 basil leaves, 1 thin slice 1/2 tbsp olive oil 1 teaspoon red wine vinegar 1.
Cut the fillets into equal-
Pieces about the size of a piece of ham.
Because of the size of the hali fish fillet, you may cut it on the fillet and make pieces that are roughly square. 2.
Sprinkle a little salt and pepper on the fish.
Spread a piece of Italian ham on the worktop and put a large hali fish in the middle.
Fold the ends around the big hali fish.
On the side where both ends meet, it looks a bit messy, but don't worry;
You can carry it down.
Refrigerate the big hali fish until they are ready for cooking. 3.
Cut the tomatoes in half and put them in a bowl. Add three-
4 teaspoons of salt, stir well.
Put aside the salt and pump out some ketchup. 4.
When you are ready to cook the fish, soak in the water about a cup of wood chips to cover.
Point coal in the chimney, and when the coal gets hot, empty them to the center of the grill.
If there is not enough coal, add more coal on it and wait for them to shine.
Drain the wood pieces and put them on top of the coal. 5.
Stir tomatoes with basil, olive oil and vinegar. 6.
Spray the grill basket with non-stick cooking spray or rub gently with oil.
Pack the big hali fish in the basket and put it on the fire.
While cooking, discover until the ham is slightly crispy for 4 to 5 minutes.
Turn and cook until the knife is easy to insert the uncovered part of the big hali fish and insert it for another 4 to 5 minutes.
Don't overcook the big hali fish;
That is, using ham packaging, it will dry quickly.
The total cooking time should be around 10 minutes. 7.
Carefully open the grill basket and make sure the ham does not stick to it.
Pack the big hali fish on a platter with the neatest side facing up.
Put a tomato salad on the outside of the platter, sprinkle with black pepper, and serve immediately.
253 calories per serving;
37 grams of protein;
6 grams of carbohydrates; 2 grams fiber; 9 grams fat;
2 grams of saturated fat; 60 mg. cholesterol; 760 mg. sodium.
Total time to roast steak with CHIMICHURRI sauce: 25 minutes: 6 note: put the steak in place about an hour before the barbecue to get it to room temperature.
Chimichurri sauce 2 cloves garlic 1 cup chopped parsley, securely wrap 1/2 teaspoon dried beef to 1 teaspoon chopped fresh mint 1/2 cup olive oil 5 tbsp red wine vinegar 1 tbsp lemon juice, add the flavor of 1 teaspoon of salt, plus the taste of the running food processor, and drop the garlic from the Food Tube to chop it up.
Add parsley, oregano, fresh mint and pulse to the minced meat several times.
Add olive oil, vinegar, lemon juice and salt, and pulse a few times to get a thick puree.
Taste and add more lemon juice or salt as needed. (
The recipe can be prepared to this 2 hours in advance and kept at room temperature. )
Grilled steak 1 (1 1/2 -to 2-pound)
Beef steak salt freshly ground black pepper Chimichurri sauce 1.
Pat the steak on both sides with paper towels.
Season each side with a generous side
A fourth teaspoon of salt and a few grains of pepper. 2.
Before cooking, brush both sides with about 1 tablespoon of chimichurri sauce.
Grill on the heat, cook each side for about 1 minute, then rotate the steak 90 degrees, cook another minute before flipping the steak, leaving a beautiful grill mark on each side.
Repeat with the other side and cook the steak for a total of 4 to 6 minutes.
Remove from heat. 3.
Take a Break 5 minutes before cutting the steak.
Go through the grain in a wide, thin slice and cut in a deep bias.
Bring the rest of chimichurri sauce on one side.
353 calories per serving;
28 grams of protein;
1 gram of carbohydrates; 0 fiber; 26 grams fat;
6 grams of saturated fat; 56 mg. cholesterol; 636 mg. sodium.
Maine total time baked with fav beans and five-horned beans: about 45 minutes one: 4 note: 1 pound fresh fav beans from former Time Test Kitchen director Donna Dean, on hold1/4 -inch cubes)
Best 4 1/2 tablespoons
Premium olive oil, 1 teaspoon of fresh lemon juice 1 teaspoon of chopped parsle1/8 teaspoon of cracked black pepper 1 clove garlic, 1 small head (About 1/2)
Lettuce with long leaves and lettuce with long leaves.
Boil a pot of salt water, then add the fav beans and cook for 30 seconds to 1 minute.
Drain and rinse under cold tap water.
Break the outer skin of the bean and squeeze the bean out of the skin. 2.
In a small bowl, stir the beans with the cube of pecorino Romano.
Add 3 tablespoons of olive oil, lemon juice, chopped parsley, salt and black pepper (about 4 grinds).
When you bake long leaves, put the beans aside and let it marinate. 3.
Put the remaining 1/2 tablespoons of olive oil and garlic in a cup or small bowl.
Brush on long leaves with garlic olive oil and place it on an oil-coated grill-
The heat is high until the lettuce is slightly burnt around but still crispy in the middle for about 4 to 5 minutes. 4.
Put each of the four serving plates in a baked long leaf bread.
Add an equal amount of fava bean and pecorino mixture to the top of each season, and then add some black pepper grinding.
271 calories per serving;
12 grams of protein;
22 grams of carbohydrates; 1 gram fiber; 18 grams fat;
4 grams of saturated fat; 7 mg. cholesterol; 226 mg. sodium.