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ted butter while the grill heats. 4 Brush the grill grates generously with vegetable oil to ensure that the halibut steak doesn't stick to the grill. Place the halibut steak on the grill skin-side up for six minutes. Use a spatula to gently rotate it 90 degrees to make cross-marks on the halibut steak's skin. Turn the halibut steak over, baste with melted butter and cook for another four minutes. Turn the halibut over only once during cooking. 5 Remove from the grill when the halibut steak has become opaque in the middle and the meat running audio book flakes easily with a fork, usually after eight to 10 minutes. Serve the halibut steak immediately with slices of lemon.The Catch and Ki ll If you've caught your own trout, don't keep it on a wire stringer until you get home. The delicate flavor of trout is ruined by slow best aftershaves for men 2010 suffocation and the hot sun.Kill the fish immediately by using a knife behind the head, slitting it to remove the organs and storing i .

ad fish before preparing it; removing the bone from trout is easier when the head and tail are left intact. Fillet Trout fillets. A fla t working surface and a sharp knife are essential for filleting fish.First cut around the head and down the pectoral fin.Then, starting at the head cut and angling your knife slightly toward the backbone, slice from the head to the tail in one motion.Turn the fish over and slice down the other side, keeping as close to the backbone as you can. Butterfly Fillet Butterflied trout. Cut the head off to but Carb Lovers Diet terfly the trout. Then turn the trout so that the belly faces upward.With your knife blade facing up and out, slide your knife along th e outside of the rib cage. Turn your knife over and cut down the backbone to the tail. Take care not to cut through the back skin.Make best aftershaves for men 2010 another cut down the other side of the ribcage and down the backbone.Turn the knife and cut sideways along the base of the bone structu .

t along the spine to the tail.Use the blade to press down on the bones while you fork off a mouthful of trout from above the cut you ma de.The trout meat should slide easily off the bones.After you've eaten the meat from one side, use the flat of your blade to hold down the meat under the bones, then use your fork to spear the head and pull the whole skeleton away.Significance ServSafe food safety train ing and certification programs are recognized by the American National Standards Institute, a national organization that oversees regul simple receipt templates atory standards for U.S. businesses, as well as the Conference for Food Protection, a non-profit organization that promotes food safety practices in businesses. ServSafe training adheres to the standards and guidelines for food service established and enforced by the U. best aftershaves for men 2010 S. Food and Drug Administration and the National Restaurant Association, as well as local state health departments. ServSafe certificat .

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