Friday, February 18, 2011

Parrot Fish

Asian-style Parrot Fish

Dark soy, sesame oil mixed with a little olive oil, freshly-grated ginger and garlic! Yum. A little chopped green onion and blood orange. Yes!
One of my last blood oranges was squeezed for a citrus marinade that made for a nicely-flavored and springlike taste! I might be rushing the seasons a little but this easy recipe would certainly be good anytime of the year!
The Parrot Fish has a nice firm texture with lots of flavor. The bones were easily removed from the meat and so the yield is very good. I grilled the fish on the infrared for about eight minutes and finished it off in a very hot oven!
Definitely worth a try!
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