CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
2 |
T |
Lemon juice |
1 |
T |
Olive oil |
1 |
t |
Dried crushed rosemary |
|
|
Salt |
|
|
Pepper |
4 |
|
Halibut steaks |
1/2 |
c |
Diced ripe tomatoes |
1/4 |
c |
Chopped fresh basil |
2 |
T |
Finely chopped green onion |
1 |
T |
Red wine vinegar |
1 |
T |
Olive oil |
1/2 |
t |
Grated orange rind |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Combine lemon juice, oil, rosemary, and salt and pepper to taste; pour
over halibut in shallow dish and turn to coat both sides. Cover and
refrigerate for at least 30 minutes or up to 4 hours. Let stand at
room temperature for 15 to 30 minutes before cooking. For sauce,
combine all ingredients adding salt and pepper to taste. Cook fish on
greased grill over medium-hot coals or at medium setting for about 10
minutes per inch of thickness or until opaque, turning once. Spoon
sauce over fish. Source: Unknown- Magazine Posted to FOODWINE Digest
13 Dec 96 From: Rod Grant <rodgrant@MAGI.COM> Date: Sat, 14 Dec
1996 02:11:59 -0500
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