2 (2-ounce) cans flat anchovy fillets, drained
24 smelts, cleaned and heads discarded
1 cup fresh fine bread crumbs
2 tablespoons minced fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
8 scallions, cleaned
Olive oil or canola oil for brushing grill rack and scallions
Tomato wedges for garnish
24 smelts, cleaned and heads discarded
1 cup fresh fine bread crumbs
2 tablespoons minced fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
8 scallions, cleaned
Olive oil or canola oil for brushing grill rack and scallions
Tomato wedges for garnish
method
1. Place one anchovy fillet inside each smelt. Pour bread crumbs into a flat dish. Mix in parsley, oregano and marjoram. Roll smelts in seasoned bread crumbs. Refrigerate smelts until coals are ready.
2. Prepare the grill, and when the coals are hot, place smelts on grill rack, brushed with oil, about 4 to 6 inches from heat source. Grill smelts for 5 minutes, turning once. The smelts will brown and be cooked through. Brush scallions with oil and set on rack. Grill for about 3 minutes, turning once. Scallions will begin to color.
3. Arrange smelts decoratively on a serving dish with the grilled scallions and tomato wedges.
2. Prepare the grill, and when the coals are hot, place smelts on grill rack, brushed with oil, about 4 to 6 inches from heat source. Grill smelts for 5 minutes, turning once. The smelts will brown and be cooked through. Brush scallions with oil and set on rack. Grill for about 3 minutes, turning once. Scallions will begin to color.
3. Arrange smelts decoratively on a serving dish with the grilled scallions and tomato wedges.
serving amount
serves 8.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
