Salmon with Basil Recipe
4 Salmon steaks (6 to 8 ounces -each)
2 tb Lemon juice
2 tb Olive oil
1 ts Dried and crushed basil
Combine lemon juice, olive oil and basil; brush on both sides of salmon.
Grill over medium hot coals 10 minutes per inch of thickness or until fish
flakes when tested with a fork. Serve with lemon wedges.
Barbecue Catfish Recipe
6 Catfish - 1 lb. each
1/8 ts Paprika
1/4 ts Salt
1/4 ts Pepper
2 tb Sugar
1 ts Worcestershire sauce
1/4 c Vinegar
1/4 c Catsup
1/2 c Oil, vegetable
Clean, skin, and fillet fish. Combine remaining ingredients. Baste fish with
sauce. Place fish in a well-greased, hinged fish basket. Place on grill about 3
to 4 inches from coals. Cook 7 to 8 minutes on each side or until fish flakes
easily, brushing frequently with the sauce.
Barbecue Confetti Vegetables Recipe
8 To 10 cherry tomatoes -- halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or -margarine; cut in pieces
Combine all ingredients except butter in a large bowl; toss gently to mix
well. Divide vegetable mixture in half. Place each half in center of a 12 x
12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring
corners of foil together to form a pyramid; twist to seal.
Grill foil packets over medium hot coals for 15 to 20 minutes, or until
vegetables are tender. Serve immediately.
Barbecue Vegetarian Kabobs Recipe
2 lb package of firm tofu
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 ts Salt
1 ts Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz) *
Cut tofu into 1" cubes. ** - seed and cut green peppers into 1"
1. Place tofu cubes (1") in a nonmetal bowl.
2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over tofu
cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain
3. Alternately thread tofu cubes, peppers (1" square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue grill as far
as possible over glowing coals. Broil, brushing with marinade and turning
often, for 15 - 20 minutes.
Aubergine with Fresh Chive
2 md Aubergines -- sliced into l/2" rounds
5 tb Olive oil
1 tb Balsamic vinegar
2 ea Garlic cloves, crushed
Salt & pepper
2 tb Chopped fresh chives
Lightly salt the aubergine slices and leave to stand for 30 minutes to draw
out the bitter juices. Meanwhile combine the oil, vinegar, garlic and seasoning
and blend thoroughly. Rinse the aubergine slices and dry them thoroughly on
kitchen paper. Place in a large bowl, add half the vinaigrette and toss
Place on the barbecue turning regularly until golden brown on each side. Brush
with extra vinaigrette as necessary. When cooked, remove the aubergine slices
from the barbecue and toss with any remaining dressing. Sprinkle with the
chopped chives and serve immediately.