Name: Fish Steaks with Ginger Honey Mustard
Ingredients: 2 lb Fish steaks - (4 steaks; 1" thick) (swordfish, tuna, shark, salmon, halibut); 3 tb Dijon mustard; 3 tb Mayonnaise; 1 tb Grated fresh ginger; (or 1 teaspoon ground ginger); 2 tb Honey; 1 1/2 ts Fresh thyme; (or 1/2 teaspoon dried thyme)

Jonathan Edwards was a zealous pastor who never forgot for a moment that his own family was a part of that flock, and that he had been appointed to be a shepherd to these sheep also, those within his own fold. He was ever concerned for the salvation of the souls of men, all men, not overlooking those closest to him. He never for one moment assumed that his own children were of the elect. George Perry Norris describes him as a “tender brooding parent.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood			4	Servings

INGREDIENTS

2	lb	Fish steaks – (4 steaks; 1" thick) (swordfish, tuna, shark, salmon, halibut)
3	tb	Dijon mustard
3	tb	Mayonnaise
1	tb	Grated fresh ginger; (or 1 teaspoon ground ginger)
2	tb	Honey
1 1/2	ts	Fresh thyme; (or 1/2 teaspoon dried thyme)

INSTRUCTIONS

Combine mustard, mayonnaise, ginger, honey, and thyme in a small bowl. In a
large shallow dish, coat fish with mustard mixture on both sides. Cover
with plastic wrap and marinate 30 minutes in refrigerator while preparing
fire. When coals are hot, grill fish on an oiled grid, about 5 minutes per
side, turning once. This recipe yields 4 servings.
Recipe Source: BARBECUE IS GOOD FOOD ... FAST
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-01-1996
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 5,
1998

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