| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Extra virgin olive oil |
| 3/16 |
|
up to |
| 1/4 |
c |
Prepared, plain or fancy – I |
|
|
use grey poupon mustard |
| 1/4 |
c |
Apricot preserves or orange |
|
|
marmalade |
INSTRUCTIONS
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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