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Full Online Book HomeLearning KitchenFishandseafood - Barbecued Swordfish
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Fishandseafood - Barbecued Swordfish Post by :tedcash Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3123

Click below to download : Fishandseafood - Barbecued Swordfish (Format : PDF)

Fishandseafood - Barbecued Swordfish

1/2 c. soy sauce
1 clove garlic
4 tbsp. ketchup
2 tbsp. lemon juice
1/4 c. chopped parsley
1/2 c. orange juice
1 tsp. pepper


Mix all ingredients and marinate fish, 1-2 hours. Brush or baste fish during barbeque. Cook approximately 20 minutes, depending on thickness, until fish flakes.

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2 Tbl. olive oil 2 Tbl. balsamic vinegar 1 clove garlic, minced 1 tea. minced fresh rosemary or 1/2 tea. dried rosemary 1 1/4 lb. swordfish, cut into 4 equal pieces. Combine oil, vinegar, garlic and rosemary. Place fish on a large shallow platter. Spoon marinade over steaks,turn to coat both sides, cover with plastic wrap and marinate in the refrig. for 30 minutes. Place steaks on a broiling pan and broil 4 inces from heat for 6 to 8 minutes, turning once after 3 minutes and basting with marinade. 4 servings 239 calories per serving.
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Kampyo (dried gourd) Preparation: 1 pkg (2oz) kampyo 3/4 cup dashi (recipe below) 2 Tbsp sugar 2 Tbsp mirin (sweet rice wine) 1 Tbsp shoyu (soy sauce) 1/2 tsp salt Sprinkle salt on kampyo, add some water and rub in well. Wash in clean water until saltiness is gone; add clean water, cover with otoshibuta or waxed paper and cook until tender. Add dashi, sugar and mirin, cook about 10 minutes. Add shoyu and salt; continue cooking 10 to 15 minutes or until well seasoned. Drain and cut into 1/4 inch lengths. Leave in lengths for maki sushi, sut into slivers
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