| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish steaks -, 4 steaks 1" |
|
|
thick swordfish tuna |
|
|
shark salmon halibut |
| 3 |
T |
Dijon mustard |
| 3 |
T |
Mayonnaise |
| 1 |
T |
Grated fresh ginger, or 1 |
|
|
teaspoon ground ginger |
| 2 |
T |
Honey |
| 1 1/2 |
t |
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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