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Category:Seafood - Author:N/A- Contributor:

Grilled Redfish

Ingredient:

4 Eight Ounce Fillets of Fish
6 Garlic cloves crushed
2 Tsp. Grated Lemon Peel
1/3 Cup Olive Oil (extra virgin)
1 Bunch Basil (thinly sliced)
1/3 Cup Capers ( small ones)
1 Lemon (juice)
Salt and Pepper to taste

Direction:

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in capers and basil. Season vinaigrette with salt and pepper to taste. Let stand at room temperature.

Prepare your fire on your barbecue, (high heat) or use broiler. Season fillets with salt and pepper and coat fillets with vinaigrette. Cook until fish flakes, be careful not to break fillet when turning. When fish is done place fillet on platter and pour remaining vinaigrette over fish.

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Pick of the Week

Title:COCO LOPEZ CAKE - Author: - Contributor:

Ingredient:
1 box butter cake mix
1 sm. pkg. coconut
1 can Coco Lopez (coconut milk used
in Pina Coladas)
1 sm. tub Cool Whip

Direction:
Combine cake mix with 1/2 package of coconut and bake in 13 x

9 inch pan. Allow to cool, then poke holes with handle end of

wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool

Whip and remaining coconut. Keep refrigerated.