So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
If you are seeking to jazz up your fish entrees on the grill, then this is just the recipe for you. You'll really like this one!
Combine the following ingredients over a warm stove:
1/2 cup dry white wine
1/2 cup shallots - minced
1/4 cup lime juice
1/4 lemon juice
2 Tbs white sugar
2 garlic cloves - minced
1 tbs olive oil
1 tsp salt
2 tsp black pepper - fresh ground is best
Cook the above ingredients and cook in medium heat while stirring constantly until mixture begins to thicken.
1 1/2 butter
Lower heat and add the butter wisking small pieces in slowly being careful not to let mixture boil. Use the sauce before and during cooking. If you want to use some of the sauce at the diner table, you should separate that portion before using on the fish.
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