Mar 23, 2009, 9:28 AM
Post #3 of 4
Hi Anonimo, the aluminum foil in this recipe is used just along the bottom of the fish to keep the skin from blackening too fast, the top is open and the fish, vegetables and oil pick up the smoke flavor. Cooking times vary depending on thickness of meat, grill temperature, etc but maybe 15 -20 minutes on an open grill and a bit less if using a covered BBQ type grill. I usually take the meat off a couple of minutes early, cover it with more foil over top and a few towels over and under and let it finish cooking from the residual heat, it seems to come out more succulent that way.
I think that hojas de plátano would work fine but haven't used them, we might have to try something new.
(This post was edited by Jetski on Mar 23, 2009, 3:15 PM)