Recipes

• ¾ soft butter
• 1 clove crushed garlic
• ½ lime- juice only
• 2 tsp. Dijon Mustard
• 1 tsp. Worcestershire sauce

• ½ tsp. dried tarragon
• 8 dashes Angostura Bitters
• 1 side of salmon, filleted, skin on
• 3 tbsp. chopped parsley

Heat Barbecue on high. Make a tray for fish with foil wrap doubled over. Place fillet on foil wrap skin side down. Mix above ingredients together, and brush on fish fillet to cover flesh. Save left over garlic butter in fridge or freezer. Cook 10 minutes per inch. Enjoy!