| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Shelf life, Shelf3 | 1 | servings | |
INGREDIENTS
| 1 | c | Marsala wine |
| 1 | ts | Chopped garlic |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1 | tb | Dijon mustard |
| 1/4 | c | Sliced mushrooms |
| 1/4 | c | Diced red onions |
| 1/4 | c | Diced green onions |
| 1 1/2 | c | Heavy cream |
| 1/2 | ts | Fish base; (optional) |
| 1/2 | c | Molasses |
| 1/2 | c | Salad oil |
| 1 | ts | Chopped garlic |
| 4 | Blue Marlin steaks; (4-6 oz. each) | |
| 1/2 | c | Honey |
| 1/2 | c | Salad oil |
| 1 | ts | Chopped garlic |
| Juice from 1 lemon |
INSTRUCTIONS
MARSALA CREAM SAUCE MARINADE FOR FISH OPTIONAL MARINADE Combine all ingredients and reduce mixture by half. Sauce should coat the back of a spoon. Marinate fish for 1/2 hour, drain to remove excess marinade and broil fish over medium heat. Cook until fish starts to flake, approximately 15 minutes. Optional fish that may be used: swordfish, tuna, blacktip shark or any steak type fish Converted by MC_Buster. Converted by MM_Buster v2.0l.
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