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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 1 |
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Directions: In a mortar, combine chili, fennel, peppercorns, salt and garlic and grind
until a paste is formed. Slowly incorporate oil and lemon juice; mix well.
Mop fish all over, inside and out.
Yield: Enough for 6 pounds of fish.
Source: The Joy of Grilling
| Ingredients:
1 Dry red chili, seeded and crumbled
1 Tablespoon(s) Ground fenel seed
1/4 Teaspoon(s) White peppercorns, cracked
2 Tablespoon(s) Coarse salt
3 Garlic cloves, minced
1/2 Cup(s) Shallot -- finely chopped |
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