Subj : Nat'l Grilling Month - 3
To   : All
From : Dave Drum
Date : Mon Jul 31 2023 04:51:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Grilled Fish Steaks
 Categories: Seafood, Marinades, Citrus
      Yield: 4 Servings
 
      2 lb Firm-fleshed fish such as
           - Marlin, Blackfish, Shark
           - or Swordfish; in steaks
           - about 1" (or more) thick

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Olive oil
      2 tb Lemon juice
      1 tb Minced rosemary or dill

MMMMM---------------------HORSERADISH BUTTER--------------------------
    1/4 c  Butter
      2 tb Drained, prepared horse
           - radish
    1/8 ts (ea) cayenne & salt

MMMMM--------------------HONEY-MUSTARD BUTTER-------------------------
    1/4 c  Butter
      4 tb Dijon-style mustard
    1/2 ts Honey

MMMMM------------------------LEMON BUTTER-----------------------------
    1/4 c  Butter
    1/4 ts (to 1/2 ts) grated lemon
           - zest
      2 ts Lemon Juice
    1/8 ts (ea) cayenne & salt

MMMMM------------------------HERB BUTTER-----------------------------
    1/4 c  Butter
      3 tb Chopped, mixed tarragon,
           - parsley and chives
    1/4 ts Grated lemon zest
      2 ts Lemon juice
    1/8 ts (ea) cayenne & salt
 
  Make the marinade by whisking together the ingredients.
  Put the fish and marinade in a self-sealing plastic bag.
  Refrigerate for no more than 1/2 hour. Marinating too long
  will spoil the flavor and texture of fish.
  
  Drain the fish and pour the marinade into a small pan and
  heat at the side of the grill to brush on the fish while
  grilling.
  
  Oil the grill well or use a well-oiled, hinged, grilling
  basket. Fish cooks fairly quickly. Depending on thickness,
  it will need only between 4 and 15 minutes total and will
  probably have to be turned only once on the grill.
  
  Use a wide oiled spatula to turn it if done directly on the
  grill. The flesh near the center should almost flake and
  should be moist when tested with a fork. Baste with
  reserved marinade.
  
  Serve immediately with a flavoured butter as a garnish.
  
  And that's as good as I can do here in the Great
  American Outback 800 or so miles from the nearest
  seashore. The blackfish (tautog) is probably my
  favourite for this treatment. But, shark and swordfish
  are a lot more readily available.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... 8000 bolts to make a car; only 1 nut to scatter them.
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