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Skin, debone, and cut fillets into 3 x 2 inch pieces.
Marinade:
Soy Sauce
Ginger
Brown Sugar
Garlic Powder
Onion Powder
Cayenne Pepper
Lemon Juice (use sparingly)
Olive Oil (use sparingly)
* I don't measure -- just taste as I go. I recommend you go easy with the ginger. A small amount will do.
* Warm the soy sauce (can be diluted with water). Add ginger and brown sugar and stir to dissolve. Cool the mixture by adding ice cube. Then add the rest of the ingredients and stir well.
* Place the fillet pieces in the mixture in glass or stainless container. Ziplock bags also work well. Make sure the fillets are completely covered by the marinade. Place in fridge over night.
* Remove fillets from marinade and butterfly cut each.
Stuffing:
Commercial or homemade crab meat stuffing
Bacon
Onion (optional)
* Place 1 1/2 tsp of crabmeat stuffing in center of fillet, dot with butter and fold the fillet over to cover.
* Place thin slice of onion on top of fillet. Wrap fillet in bacon strips using toothpicks to hold in place.
* Grill over medium fire until done being careful not to overcook.
Although the preparation takes some time it is definitely worth the effort.
Enjoy!
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