| 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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