This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mesquite-Grilled Pompano
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 mesquite chips
1/2 teaspoon grated orange rind
2 tablespoons unsweetened orange juice
1 tablespoon margarine, melted
1/2 teaspoon dried tarragon
4 pompano fillets
4 slices orange
fresh tarragon sprigs
directions
Soak mesquite chips in water to cover for 30 minutes.
Combine orange rind and juice, margarine and tarragon in a small bowl. Stir well. Set mixture aside.
Drain chips, then place directly on medium coals. Grill pompano 6 inches over coals 5 minutes on each side or until fish flakes easily when tested with a fork. Baste often with reserved orange juice mixture.
Garnish each serving with an orange slice and a tarragon sprig.
added by
KatherineS
nutrition data
Nutritional data has not been calculated yet.
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