samedi 13 décembre 2014

Grilled Swordfish With Barbecue Sauce

Yield: 6 Servings
2 lb swordfish fillets
1/3 c lemon juice
2 t worcestershire sauce
1/2 c onion,Chopped
1 t sugar
1 small bay leaf
1 c catsup
1/4 c oil
1 clove garlic,minced
1/4 c water
1/4 t hot pepper sauce
Place fish in single layer in shallow baking dish. Combine 1/2 cup
catsup,lemon juice, oil, Worcestershire and garlic. Pour sauce over
Cover and refrigerate about 1 hour, turning fish once. Remove fish,
reserving sauce. Use half of reserved sauce for brushing fish while
grilling. Combine remaining half of sauce with remaining catsup,
onion, water, sugar,hot pepper sauce and bay leaf. Simmer about 20
to blend flavors and thicken. Meanwhile, place fish on well-greased,
hinged wire grills. (If barbecuing fish on standard grill, brush fish
with oil before cooking.)Cook about 5 inches from moderately hot coals
8 minutes. Baste with reserved sauce. Turn and cook 7 to 8
longer, or until fish flakes easily when tested with fork. Brush fish
more sauce as needed during cooking. To serve, spoon hot barbecue
over fish.

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