Grilled Creole Crust

Ingredients for Grilled Creole Crust

Instructions for Grilled Creole Crust

To prepare the Grilled Creole Crust recipe, please follow these instructions:

Mix all parts of the marinade and put the fish pieces in, turn them over and over. Let them pull in the marinade for a couple of hours in the fridge. Turn on the grill (oven, electricity, or outdoor grill) and give them approx. 6 minutes on each side - or until the meat is tender and the cod is "falling apart". You can possibly. Cut the cod fillet into smaller pieces, as it may be difficult to turn a whole cod fillet, unless you have a grill grille.

Creole butter sauce
Bring white wine and white wine vinegar into a pan and cook it down to 2/3. Add the finely chopped onion and cook the sauce down to under half. Add whipped cream, the spoon must of lime and chopped garlic, and cook some too.

Just before serving, whip the butter for a little while and the sauce is then warmed up without boiling. This sauce must first and foremost be adjusted in relation to the sore balance. That is, you have to get sugar until it does not taste sour longer, but neither sweet. Next, season with salt and pepper.

Served with a fresh salad and possibly.