![]() With a sharp knife, score the surface of the snapper about 1 inch apart in a criss-cross pattern. Prep the snapper: With a paper towel, dry the fish thoroughly on the exterior and interior, and remove any scales that may have lingered. ![]() There should be a thin layer of oil that will smoke and burn off, creating a temporary nonstick surface. Once hot, take a kitchen rag or paper towel, moisten with a neutral oil like canola oil or vegetable oil and rub the grates of the grill or grill pan.
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