| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Mayonnaise |
| 2 |
T |
Ketchup |
| 2 |
t |
Dijon-style mustard |
| 1 |
t |
Fresh lemon juice |
| 2 |
t |
Wine vinegar |
| 1/2 |
t |
Drained bottled horseradish |
| 6 |
|
Tabasco, or to taste |
| 1/2 |
t |
Worcestershire sauce |
| 1 |
T |
Minced fresh parsley leaves |
| 4 |
|
Swordfish steaks, each 3/4 |
|
|
to 1 inch thick |
INSTRUCTIONS
1999
Note: Can be prepared in 45 minutes or less. In a bowl whisk together
the mayonnaise, the ketchup, the mustard, the lemon juice, the
vinegar, the horseradish, the Tabasco, the Worcestershire sauce, the
parsley, and salt and pepper to taste. Brush one side of each steak
generously with some of the sauce and grill the steaks, sauce side
down, on a well-oiled rack set 4 to 5 inches over glowing coals for 2
minutes. Brush the tops of the steaks with some of the remaining
sauce, turn the steaks, and grill them for 2 minutes more. Continue
basting and turning the steaks in the same manner for a total grilling
time of 8 to 10 minutes, or until they are just cooked through.
Serves 4. Gourmet May 1990 Dr. Charles W. Balch, Jr.: Pomfret Center,
Connecticut Posted to MM-Recipes Digest V3 #2.TXT Posted to
MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22,
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