| 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.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”