INGREDIENTS

INSTRUCTIONS

* Note: See the "Black-Eyed Peas, Corn And Squash Salad", "Brown Lentil
Salad", or "White Bean Salad With Green Olives" recipes which are included
in this collection.
Heat grill until very hot. Brush grill well and wipe lightly with an oil
soaked paper towel. Lightly rub fish with oil and season with salt and
pepper on both sides. Place fish on grill at angle to the grid and cook 2
minutes. Rotate fish 90 degrees and continue to cook on same side 2 more
minutes. Flip fish over and cook 3 to 4 minutes on second side until done,
rotating 90 degrees halfway through. Test for doneness by inserting thin
knife into thickest part of fish; knife should meet with just slight
resistance and fish should be barely translucent for medium-rare. Remove
from grill and serve with your choice of cool bean salad. This recipe
yields 4 servings.
Comments: Grilling fish technique is for 1-inch thick steaks or filets.
Cook proportionally less time for thinner pieces. Turning the fish 90
degrees not only creates attractive crosshatch lines but helps it cook more
evenly over the sometimes uneven heat of the grill. It is important that
grill be very hot so fish doesn't stick.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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