| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Grilled |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tuna Steaks (fillets) approximately 8 oz each |
| 1 |
c |
Unsalted butter |
| 2 |
tb |
Minced Cilantro |
| 1 |
ts |
Jalapeno or serrano chili peppers, finely minced |
| 2 |
ts |
Garlic, finely minced |
| 1 |
ts |
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)
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