then turn. and cook for about a minute. Remember when you grill, sear fish you don’t need to cook it on both sides for an equal amount of time. One side needs to cook well and then the other side needs to just heat up. A test for done-ness is to check the flaking of the fish. The natural seems in the flesh of the fish will just begin to separate. That’s when your fish is done. If the flesh is disintegrated, your fish is over done. Best suited for white fleshed fish like pomfret, king fish, cod, red snapper. Always remember to rest the fish for atleast 10 minutes before tucking in to it. If you cut the fish straight out of the grill, the essential juices will flow out and you will end up with dry fish.
of any firm white fleshed fish
Huge dash of rosemary
of olive oil
Water for boiling
of Italian herbs (thyme, rosemary, sage and oregano)
This recipe came from my good friend Mary Rocto, she not only sent me a recipe but also a video with a note – use as many scotch boniness as you like– you da boss and Mary does know her jerk, we were both finalists in the show Recipe to Riches that aired both on the Food Network and CBC and in her season Mary won over the judges with her Jerk Bundles
Take a small oven proof dish and spread your cold spaghetti evenly over the bottom of the dish. If you are using frozen veggies, put them on the pasta first and place in the pre heated oven to defrost and soften a little