4 fish steaks
1/4 cup lime juice
2 tbsp vegetable oil
1 tsp dijon mustard
2 tsp fresh ginger root -- grated
1/4 tsp cayenne pepper
1 black pepper
Directions
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times. 3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will dependon your grill and the heat of
the coals.
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes, and baste often with marinade.
Recipe By : Jo Anne Merrill
Servings: 4 servings
Australian Grilled Fish Recipe brought to you by Recipe Ideas
Categories: Australian; Fish; Grilling; Seafood
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The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move on, there were a couple of books which were published in the 1300s : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that we all know today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs led to an outbreak in publications on food, the majority of which are now in private libraries. During the next few centuries, the rich and powerful families of Europe strove to serve the most extravagent banquests, and because of this chefs and their collection of recipes increased in prestige. Even so, it was during the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes to help cooks of their time. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Australian Grilled Fish recipe.
