Attention Foodies, Vegans, Pescatarians & All in Between… Big & Small, people of all ages, I would like to introduce myself…

I am Johnny Nalbandian, a 40-year Seafood/Fish monger who has loved every minute of it. Since my eyes light up every time I talk about anything that swims, Culinary-Trends.com calls me “Mr. Seafood” & my pleasure will be as it has been for the last four decades…to excite folks of all ages about Seafood & Fish from around the world. I developed my Famous Marinade at a tender age of 19 when I entered one of America’s first industries. I would like to share this with you in time for the upcoming BBQ season. My favorite fire for fish is Mesquite Wood Sizzling Hot. My sauce is not only for the Barby. You can also enjoy it baking, broiling & even as a quick sauté. For you landlubbers it is equally delicious on meats & poultry, especially Pork. Master Chefs have enjoyed my recipe for many years and very soon you will be able to purchase my marinade in your favorite markets as well as online. Now get off the couch, invite some fun foodies over and enjoy our species pick for May, “King” Chinook Salmon and Alaskan Halibut.

Bon Appetité!

Ingredients

  • 6 Fish steaks or fillets about 1 inch thick
  • 1 stick butter melted
  • ½ cup Olive Oil
  • ½ cup lemon juice
  • ½ cup white wine
  • 3 tbsp garlic powder or crushed garlic in oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ground black pepper
  • ½ tbsp sweet paprika

Preperation

Combine butter, olive oil, lemon juice, white wine, garlic powder, Worcestershire and black pepper over low flame. Brush fish with mixture, and then sprinkle with paprika. Set remaining mixture aside. Place fish on well-greased grill or grilling basket over very hot coals (Preferably Mesquite Wood). Grill approximately 3 to 4 minutes on each side or until fish flakes easily with fork. Baste with marinade several times and sprinkle with Spike or Lawry’s Seasoning.

Enjoy!

Note: This recipe can be used for any kind of Fish & Seafood

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