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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Swordfish With Capers
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Outdoor_cooking - Grilled Swordfish With Capers Post by :jjarrett Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1393

Click below to download : Outdoor_cooking - Grilled Swordfish With Capers (Format : PDF)

Outdoor_cooking - Grilled Swordfish With Capers

1/2 cup olive oil
2 tablespoons capers, drained
2 tablespoons lemon juice
1 teaspoon fresh parsley, chopped
1/2 teaspoon black pepper
2 flat anchovy fillets
2 fresh garlic cloves, chopped


Combine all ingredients in blender and marinate swordfish. Grill swordfish until desidred degree of doneness


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2 (5- to 6-ounce) fresh or frozen tuna steaks, cut 1 inch thick 1/4 cup lemon juice 2 tablespoons snipped fresh cilantro or parsley 2 teaspoons olive oil 2 cloves garlic, minced 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon ground red pepper 1 recipe Tomatillo Salsa (see below) 8 (8-inch) fat-free flour tortillas Nonstick spray coating 2 medium red sweet peppers, quartered, stems and membranes removed Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a plastic bag set in a shallow dish. For marinade, mix lemon juice, cilantro or parsley, olive oil, garlic, black pepper, and red
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1-1/2 to 2 pounds swordfish steaks 6 sprigs of rosemary, minced 1/3 cup olive oil Salt and pepper to taste Rinse the fish with cold water and pat dry. Arrange in a shallow dish. Pour a mixture of rosemary, olive oil, salt and pepper over the fish. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Grill the steaks over hot coals for 4 to 5 minutes per side or until the fish flakes easily. Serves 4 ___________________________________ Copyright 1995 The Junior League of Atlanta, Inc. All rights reserved.
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