| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Ketchup |
| 1/4 |
c |
Apple juice or cider |
| 1/4 |
c |
Apple cider vinegar |
| 1/4 |
c |
Soy sauce |
| 3/4 |
ts |
Garlic powder |
| 3/4 |
ts |
White pepper |
| 1/3 |
c |
Grated, peeled apple |
| 1/4 |
c |
Grated onion |
| 2 |
ts |
Grated green pepper |
| 2 |
lb |
Swordfish steak (4 portions) |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Paprika |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Celery salt |
| 1/2 |
ts |
Ground red pepper |
| 1/4 |
ts |
Dry mustard |
INSTRUCTIONS
DRY RUB
This dish also works well with tofu, chicken, or pork.
1. Bring first 9 ingredients to a boil. Reduce heat and simmer for 15
minutes.
2. Rub fish (or tofu) with dry-rub ingredients.
3. Place the seasoned fish on a hot, oiled, barbecue grill (or in a
preheated 375F oven). Grill until cooked through; about 4 minutes per side,
while basting with the apple juice mixture every 2 minutes.
4. After the fish is cooked, remove to a platter and serve at once. Serve
the remaining apple-barbecue sauce along the side. Posted to The Gourmet
Connection Recipe Page Newsletter 20 Apr 97
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