| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Australian |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Fish steaks |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Dijon mustard |
| 2 |
ts |
Fresh ginger root — grated |
| 1/4 |
ts |
Cayenne pepper |
|
|
Black pepper |
INSTRUCTIONS
* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use
Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne
pepper and enough freshly ground black pepper to suit your taste. 2.
Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times.
3. Have the grill prepared with white coals and brush the cooking grill
with the remaining one tablespoon oil. 4. Grill the fish, brushing several
times with the marinade, until cooked through and opaque in the center.
Turn fish after about 4-5 minutes. Total grilling time will depend on your
grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn steaks
after 5 minutes, and baste often with marinade.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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