Marjoram Scented Black Bass Grilled Over Wood Fire Recipes

Steps:

• Quickly rinse the two black bass under gently running cold water and pat dry with paper towels. Season inside and out with a generous amount of salt and pepper. Fill the cavity of each fish with 2 1/2 cloves garlic, half of the marjoram and half the lemon slices. Drizzle half of the oil onto a very large platter, sprinkle each fish with salt and pepper and then with half of the remaining garlic, marjoram and lemon slices. Place both fish on top of the garnish, drizzle with the remaining oil and top with the remaining garlic, marjoram and lemon slices. Cover with plastic wrap and refrigerate 2 to 4 hours.
• Brush a grill rack or grill basket generously with oil and place 5 inches away from medium coals on a charcoal or gas grill. Cook the fish for about 10 minutes on each side, depending on its size, until done. Remove from the grill to a large platter with the help of two large spatulas. Filet and serve.

Steps:

• Combine all ingredients in a bowl and stir until sugar dissolves.

Steps:

• For the tortillas: combine the masa harina and salt in a bowl and stir in 1 1/4 cups water and oil. Knead in additional water to thoroughly soak the masa harina but not make it sticky. Cover and refrigerate at least 2 hours.
• For the filling: heat the oil in a skillet over medium heat and sauté the chilies and onion until the onion is translucent, about 5 minutes. Stir in the squash blossoms and sauté for 1 minute. Add 1 cup water and heat to boiling. Cook, stirring, until the mixture is thick. Season with salt. Let cool.
• To shape the quesadillas, knead the dough in a bowl with enough water to reach a pliable, but not wet or sticky, dough. Remove the dough in 2 tablespoonful amounts and press between 2 sheets of waxed paper to form 4-inch rounds. Spoon a dollop of the filling onto the center of each round and top with a pinch of cheese. Fold the tortilla over the filling and press the edges together to seal.
• Heat 1/4 inch of the oil over medium heat in a skillet and fry the quesadillas, several at a time, for 30 seconds a side, turning several times, until golden brown, adding more oil as necessary. Drain on paper towels and keep warm. Serve immediately. This makes about 24 appetizer-size quesadillas.