| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Greek |
Fish |
3 |
Servings |
INGREDIENTS
| 3 |
|
Fresh salmon steaks |
| 1 |
|
Eggplant |
| 3 |
|
Limes |
| 2 |
|
Lemons |
| 1/8 |
c |
Olive oil |
| 1 |
ts |
Greek or italian seasoning |
| 1/8 |
ts |
Hot red pepper flakes |
|
|
Fresh ground black pepper |
INSTRUCTIONS
From: dwalker@faline.bellcore.com (Derek X. Walker)
Date: Mon, 15 Nov 1993 10:40:34 -0500
Remove stem and end of eggplant and slice on a diagonal, cutting slices
approximately 1/4-inch thick. Place salmon steaks and eggplant slices in a
large, flat tupperware container. Cut lemons and limes in half and remove
juice. Pour juice into a seperate bowl. Stir in olive oil, seasoning,
pepper flakes and ground pepper. Pour over steaks and eggplant. Cover and
marinate in refrigerator for 1 to 1-1/2 hours. Turn steaks over and
rearrange eggplant for even marinading, once during process. Place steaks
on a hot grill and cook on both sides until done. Add eggplant slices to
grill when fish is half cooked. Grill eggplant slices on both sides.
Remove. Serve fish and vegetables with rice. Serve hot. Recipe by: Judy
Dinardo-Namak, Kendall Park, NJ
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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