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I had five years experience in a busy kitchen where I regularly produced the following local specialities fried monkfish with garlic butter pan-seared oak-smoked halibut twice baked salmon boiled spider crab with peas,potatoes and bacon and charcoal-grilled prawn and red pepper skewers. ​

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alexandriamz1217

Explanation:

I had five years experience in a busy kitchen,where I regularly produced the following: fried monkfish with garlic butter; pan-seared oak-smoked

halibut; twice baked salmon; boiled spider crab with peas,potatoes and  bacon; charcoal- grilled prawn and red pepper skewers;

Hope this helps! :)

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