| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Orange juice |
| 1/4 | c | Extra virgin olive oil (up to) |
| 1/4 | c | Prepared (plain or fancy – I use grey poupon) mustard |
| 1/4 | c | Apricot preserves or orange marmalade |
INSTRUCTIONS
MARINADE From: moser@sw.stratus.com (Tom Moser) Date: 19 Jan 1994 19:24:59 GMT Here is a recipe for grilled fish. We have had it with Striped Bass but it should work equally well for Swordfish/Tuna/Bonite/Mako and probably Cod/Halibut. Marinade: Blend together. Cover Thick Fish Fillets with Marinade for 2 hours. Make a fire on one side of a covered grill (or use a gas grill). Place fish in a wire basket and grill (covered) on the side WITHOUT the flames for about 7-10 minutes per side - baste with remaining marinade while grilling. Finish on the flame side but be careful that the Marinade does not blacken. This is the best grilled fish I have ever had. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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