Scorch
By VicentaLakin
"Autumn fish are more economical seafish, rich in proteins and fat, etc., and buy them must be fresh, otherwise they will taste heavy, and when they are chosen, they will be bought with a smooth surface, flexible pressure on the meat, red fish, and they will smell different. They are usually roasted and baked, so this time I will roast!"
Recipe Recommendations
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for Scorch
1
The swordfish go to the larvae to clean up their organs, wash them clean, slice the garlic slices, spare the peppers
2
The swordfish are slashed in two sides, so they can taste it
3
First, the swordfish rubbed their whole body with a large spoon of salt for 12 or 20 minutes, so that the meat was so tight, then washed off the extra salt and dried water
4
Except for pepper powdered peppers, all the spices are even with the swordfish, which is made for 30 minutes
5
Pickled fish put chili and garlic in their belly and put them on the grill
6
Swordfish with pepper and pepper on both sides. Pink
7
The oven is selected to bake 200 degrees and 30 minutes of fire, and when the oven preheats the sound, the fish is sent to the upper part of the oven, with a bowl and a table of tin paper on the bottom, so that the oil drops into the hot tub。