Indoor Fish Barbecue Recipe - Cooking Index
Indoor Fish Barbecue Recipe - Cooking Index
| 18 oz | 511g | Swordfish steak(s) - (to 20 oz) - skin removed |
| 4 tablespoons | 60ml | Unsalted butter - room temperature |
| 1 | Scallion - finely sliced | |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 oz | 113g | Grated Monterey Jack cheese |
| Vegetable oil | ||
| Roasted Red Pepper Salad - see * Note | ||
| Optional for impromptu indoor barbecue | ||
| Smoker | ||
| Hardwood chips, wok, foil, and cake rack |
* Note: See the "Roasted Red Pepper Salad" recipe which is included in this collection.
Make a deep pocket in the side of the steak or steaks. Beat butter with scallion, ground cumin, salt and pepper to taste, cheese and drops of lemon juice. Preheat grill or broiler.
If desired, you can first give the swordfish a "barbecued" smoky flavor in the following way. Open windows wide. Line a wok with foil. Set some hardwood chips in wok. Set a cake rack 2 inches above hardwood and set swordfish on rack. Heat wok and when smoke rises, cover fish lightly with foil, then with wok lid and smoke for 4 minutes. Remove from heat.
Stuff fish with mixture and grill or broil (2 inches away from heat source) 3 to 4 minutes a side or until just cooked through. Cut into thin diagonal slices and serve over Roasted Red Pepper Salad.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6714 broadcast 06-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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