CoolChangeİİ
09-04-2004, 11:33 PM
I may try this on a brisket, chicken, ribs, dove, elk, bear, moose, beaver,...maybe even Nutria...not!
Measure based on the size of what you are marinating. In this case 2 half pound Amberjack steaks.
1/3 cup honey
3 TBS brown sugar
3 TBS olive oil
Tony C's to taste
Make an emulsion and marinate the AJ for at least 2 hours. The more the better.
Heat a cast iron skillet coated in olive oil to just below slow cook stage. Lay the steaks on the on the skillet and cover with the marinade. It should begin to bubble wildly. This is good. Watch the edges of the steaks, when they turn white, flip and finish. Bring the heat up until the marinade begins to caramelize. Spoon the caramel over the fish and serve with your favorite rice dish and a veggie!
Side note one: It will start to candy on you at the right heat.
Side note: I'm hung on this recipe. It can go so many ways...Pineapple dishes come to mind. Asperugus drenched in this marinade. Please enjoy and let me know!
Measure based on the size of what you are marinating. In this case 2 half pound Amberjack steaks.
1/3 cup honey
3 TBS brown sugar
3 TBS olive oil
Tony C's to taste
Make an emulsion and marinate the AJ for at least 2 hours. The more the better.
Heat a cast iron skillet coated in olive oil to just below slow cook stage. Lay the steaks on the on the skillet and cover with the marinade. It should begin to bubble wildly. This is good. Watch the edges of the steaks, when they turn white, flip and finish. Bring the heat up until the marinade begins to caramelize. Spoon the caramel over the fish and serve with your favorite rice dish and a veggie!
Side note one: It will start to candy on you at the right heat.
Side note: I'm hung on this recipe. It can go so many ways...Pineapple dishes come to mind. Asperugus drenched in this marinade. Please enjoy and let me know!