| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Tequila,rum,or vodka |
| 2 |
tb |
Lime juice |
| 2 |
ts |
Grated lime peel |
| 1 |
|
1 inch cube fresh ginger, minced |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
lb |
Fresh tuna,halibut,swordfish, or shark |
|
|
Lemon and lime wedges for garnish |
|
|
Fresh rosemary sprigs for garnish |
INSTRUCTIONS
Combine tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin,
cinnamon and pepper in a 2 quart glass dish; stir in oil. Add tuna; turn to
coat. Cover and refrigerate at least 30 minutes. Remove tuna from marinade;
discard marinade. Grill tuna over medium-hot Kingsford briquets about 4
minutes per side until fish flakes easily when tested with fork. Garnish
with lemon wedges, lime wedges and rosemary sprigs. Recipe by: Kingsford
Charcoal
From: "gigimfg@ix.netcom.com" <gigimfg@ix.netcom.com>
Date: Wed, 13 Aug 1997 15:33:13 -0500 (CDT)
Posted to MM-Recipes Digest V4 #6 by Judith Vonneumann
<pooh4jvn@catlover.com> on Feb 09, 1999
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