| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Burt, Wolf |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Orange marmalade |
| 2 |
T |
Bottled white horseradish |
| 3 |
t |
Minced garlic |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
t |
Tabasco sauce |
| 2 |
T |
Fresh lime or lemon juice |
| 1/2 |
c |
Pineapple juice |
| 2 |
T |
Dark rum or Cognac, optional |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
t |
Salt |
|
|
Freshly ground black pepper |
|
|
Six, 8-ounce boneless |
|
|
skinless fillets of |
|
|
grouper or six sea |
|
|
bass or salmon |
|
|
steaks |
INSTRUCTIONS
In a non-corrosive saucepan combine the marmalade, horseradish,
garlic, parsley, Tabasco sauce, lime or lemon juice, pineapple juice,
rum and oil. Season with salt and pepper and marinate the fish in this
mixture for 11/2 hours. Preheat your grill or broiler. Remove the fish
from the marinade and transfer the remaining marinade to a small
saucepan and bring it to a simmer. Grill the fish for 3 to 5 minutes
per side, depending upon the thickness. Baste the fish as it cooks
with the marinade. Serve the fish with a tablespoon or so of the
marinade. Converted by MC_Buster. Per serving: 964 Calories (kcal);
55g Total Fat; (48% calories from fat); 2g Protein; 127g Carbohydrate;
0mg Cholesterol; 1178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fruit; 11 Fat; 7 Other Carbohydrates Converted
by MM_Buster v2.0n.
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