The filet is juicy, tender with a pleasant
smoke aroma.
1. Cover both sides of black cod filet with
a mixture of half salt and half sugar, rest on a rack with a plate below to
catch liquid for an hour.
2. Quickly rinse off excess salt sugar and
wipe dry.
3. Place filet in a rack on top of tea leaves
inside a metal container, heat in a barbeque until filet is just cooked, around
10-15 minutes.
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