| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 6 | Salmon steaks; about 3/4 in. | |
| 1/4 | c | Lime juice |
| 2 | tb | Melted butter |
| 1 | ts | Dried marjoram leaves; crush |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Combine lime juice and marjoram in shallow dish. Add salmon steaks, turning to moisten both sides with lime juice. Cover and place in refrigerator. Marinate 1 hour, turning once. Place steaks on grill and brush fish with butter. Sprinkle with salt and pepper. Broil about 4 inches from heat for 10-15 minutes or until fish flakes easily when tested with a fork. Cover grill. Fish need not be turned during broiling. Serves 6. (Adapted from a recipe in "A Seafood Heritage From the Rappahannock to the Rio Grande", US Department of Commerce) Recipes sent to me from Bill, wight@odc.net
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