GRILLING Grilling or broiling is another method which keeps all the juices and flavour in the fish. Small fish can be broiled whole; large ones should be cut into steaks or split and the backbone removed. Brush the fish well with melted fat and sprinkle with salt and pepper and lemon juice. Place the fish on a greased pan or rack and broil 5 minutes on each side. Do not have too high a temperature and have the fish about 2 inches from the heat. Brush frequently with melted fat during the cooking period. Serve with plenty of lemon and plain boiled potato. A cucumber salad makes an interesting accompaniment.
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Bibliographic details
Te Ao Hou, December 1957, Page 57
Word Count
110GRILLING Te Ao Hou, December 1957, Page 57
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The Secretary Maori Purposes Fund Board
C/- Te Puni Kokiri
PO Box 3943
WELLINGTON
Phone: (04) 922 6000
Email: MB-RPO-MPF@tpk.govt.nz
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