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Smoky Boiled Mullet

May 24, 2017
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


2 Lbs mullet fillets

1/3 C soy sauce

tsp ginger

tsp salt

1 Tbsp Liquid Smoke

1 clove garlic finely chopped

3 Tbsp vegetable oil

Lemon wedges for garnish

How to:

1. Skin fillets and cut into serving size portions

2. Combine remaining ingredients except lemon wedges and mix thoroughly

3. Place fish on a well greased broiler pan and brush with sauce

4. Broil about 3 inches from source of heat for 4 to 6 minutes

5. Turn carefully and brush other side with sauce

6. Broil 4 to 6 minutes longer, basting occasionally until fish flakes easily when tested with a fork

7. Serve with lemon wedges.

Serves 6

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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