Grilling fish can sometimes feel like a chore, and infusing the right flavours can be a tricky task to achieve the desired Last Request-worthy taste. Fortunately, with Reynolds BBQ foil and Longo’s Ghost Pepper Peach, this cooking experience becomes a game-changer!
Pairing these ingredients with impeccably cooked Sous Vide potatoes creates the perfect combination for a great last meal.
All right let’s prep the fish three beautiful pieces of fresh cot halet I’m going to start with a bit of salt and a little bit of pepper and I’m also going to put on some carne assada cuz I like to pop up that spice a little bit
Beautiful and then we’re going to put our Longos freest Stone Peach and ghost pepper sauce on very nice we’re going to do some lovely lovely rap rapino rapino rapino our Rini there we go I got it right these wonderful little peppers are poppers check those out now by the way
Red doesn’t equal hot as you might think it’s impossible practically to know which one’s the hot one and which one’s the Savory one that kind of makes the fun out of it oh look at that very nice give a flip some smoked finishing salt flakes oh look at that piece of fish
Isn’t that beautiful we are good done and done perfect perfect perfect