| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 4 | Servings | ||
INGREDIENTS
| 1 | c | Ketchup |
| 1/4 | c | Apple juice or cider |
| 1/4 | c | Apple cider vinegar |
| 1/4 | c | Soy sauce |
| 3/4 | ts | Garlic powder |
| 3/4 | ts | White pepper |
| 1/3 | c | Grated, peeled apple |
| 1/4 | c | Grated onion |
| 2 | ts | Grated green pepper |
| 2 | lb | Swordfish steak (4 portions) |
| 1 | ts | Black pepper |
| 1 | ts | Paprika |
| 2 | ts | Chili powder |
| 1/2 | ts | Celery salt |
| 1/2 | ts | Ground red pepper |
| 1/4 | ts | Dry mustard |
INSTRUCTIONS
DRY RUB This dish also works well with tofu, chicken, or pork. 1. Bring first 9 ingredients to a boil. Reduce heat and simmer for 15 minutes. 2. Rub fish (or tofu) with dry-rub ingredients. 3. Place the seasoned fish on a hot, oiled, barbecue grill (or in a preheated 375F oven). Grill until cooked through; about 4 minutes per side, while basting with the apple juice mixture every 2 minutes. 4. After the fish is cooked, remove to a platter and serve at once. Serve the remaining apple-barbecue sauce along the side. Posted to The Gourmet Connection Recipe Page Newsletter 20 Apr 97
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