Melt the butter in a saucepan.
Pour off the melted yellow butter, leaving the milky solids behind.
Now add the limes, lemons and oranges zest and juices.
Keep aside in a bowl with a basting brush.
Blanch the peas, pod peas, green beans and asparagus in batches in boiling salted water until just tender, then strain them and run under cold water.
Mix together the vegetables, rice, green lentils, oil, lemon and orange juice with a lot of seasoning.
To barbecue the fish, arrange the fillets on an oiled fish grill, cook for 5 to 8 minutes each side.
Just before removing the fish, brush lightly with the butter mixture.
Put the fish on serving plates, again brush lightly with the butter mixture while it is still hot.
Serve hot with the prepared salad.
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