Not yet a member
Forgotten password ?  
Advanced search

Parrot Fish

By Home At Last! with Patty Gironda
(3.14/5 - 7 votes)

1 comment

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!
Posted by Picasa

Imprimer cette page
By Home At Last! with Patty Gironda (Visit website)

Rate this recipe:


5 / 5

It looks delicious

(0) (0)report spam


Related recipes

Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Cooking Units Converter

Yummy or Yucky