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Jerked Grilled or Broiled Salmon
Combine 1 pound of salmon with 1/2 cup of Willy’s Jamaican Jerktm in a plastic bag and refrigerate for 1/2 hour. Prepare your grill or broiler. Cook the salmon until done to your liking. |
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Waikiki Tuna Salad
Left over grilled tuna or shrimp make a wonderful next day meal. Just add chopped celery and onions and mayo with a little Waikiki sauce.
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Waikiki Marinated Fish
Marinate any firm fish for one hour in Waikiki sauce and grill, fry or broil until done. |
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Fish Fajita
Over high heat in a frying pan sauté about a pound of boneless, sliced or cubed fish in two tablespoons of oil until lightly browned. Remove to a paper towel, using a spatula or slotted spoon. Sauté two sliced, medium-sized onions in the oiled pan for two minutes and add one sliced red sweet pepper. Sauté for two more minutes, add the pound of browned fish back to the pan and stir in 1/3 cup of Willy’s Mexican Fajitatm. Continue stirring slowly until the sauce comes to a simmer and coats the ingredients. Serve in warm tortillas, tacos, buns, rolls, or over rice or beans.
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GRILL BRUSH
Keep your grill clean, always brush your grill with a wire brush while it’s still hot.
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CHIMNEY STARTER
Starter fluid and instant start charcoal make noxious smoke and, if you use enough fluid to get things rolling, it lights with explosive zest. Electric starters either get burned-out (left in too long) or short out after getting wet. The best way to fire up your hardwood charcoal is to use a chimney. With a chimney, a match and two pieces of dry newspaper, you’re all set.
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