| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Grilled, Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Tuna Steaks, fillets | |
| approximately 8 oz each | ||
| 1 | c | Unsalted butter |
| 2 | T | Minced Cilantro |
| 1 | t | Jalapeno or serrano chili |
| peppers finely minced | ||
| 2 | t | Garlic, finely minced |
| 1 | t | Ginger, finely minced or |
| ginger powder |
INSTRUCTIONS
Place softened butter in mixing bowl and beat till fluffy. Blend in the cilantro, chili, garlic, and ginger. Spoon dollops of butter mixture onto waxed paper and refrigerate ahead of time for readied individual servings. Refrigerate. Place fish on rack 3 inches from mesquite coals. Grill fish about 4 to 5 minutes on each side. Place dollops of spiced butter on the finished fillet, or warm the spiced butter and spoon over the cooked steaks. Source: Mesquite Cookery by John 'Boog' Powell Posted to bbq-digest V2 #079 Date: Thu, 15 Aug 1996 07:14:41 -0700 From: cstarz@teleport.com (Carey Starzinger)
A Message from our Provider:
“God will ultimately have HIS way, not yours!”