Grilled spiced John Dory from Fish & Shellfish, Grilled & Smoked (page 66) by Karen Adler and Judith Fertig

  • rice vinegar
  • store-cupboard ingredients
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use the book’s “Autumn spice herb rub” for autumn spice blend. Can substitute freshwater bass, catfish, fluke, sand dabs, or turbot for John Dory.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled Mediterranean vegetables

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book’s “Autumn spice herb rub” for autumn spice blend. Can substitute freshwater bass, catfish, fluke, sand dabs, or turbot for John Dory.

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