| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Ketchup |
| 2 |
ts |
Dijon-style mustard |
| 1 |
ts |
Fresh lemon juice |
| 2 |
ts |
Wine vinegar |
| 1/2 |
ts |
Drained bottled horseradish |
| 6 |
dr |
Tabasco, or to taste |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
tb |
Minced fresh parsley leaves |
| 4 |
|
Swordfish steaks, each 3/4 to 1 inch thick |
INSTRUCTIONS
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, 1999
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