Recipe - Chili Baked Ocean Perch

MARINADE
4 teaspoon Cumin
2 teaspoon Chili powder
1/8 teaspoon Cinnamon
One fourth cup Olive oil
One fourth cup Fresh lime juice
One fourth cup Balsamic vinegar
2 tablespoon Molasses
2 tablespoon Chopped fresh oregano or
1 teaspoon Dried oregano
1 tablespoon Minced garlic
1 One half pound Beef flank or top round
steak or pork tender
Curly endive; radishes or
other greens for garnish

Date: Wed, 01 May 1996 07:42:49 0700

From: cstarz@teleport.com (Carey Starzinger)
Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook
over high heat until fragrant, 40 seconds. Whisk in oil, lime juice,
vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow
dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove
meat from refrigerator 30 minutes before grilling. Prepare grill. Remove
meat from marinade. Grill beef over medium coals, basting occasionally, 7
to 8 minutes per side for mediumrare, pork 12 to 15 minutes, until meat
thermometer inserted in thickest part reaches 160 degrees. Let stand 5
minutes. Slice thin across the grain. Serve with a black bean salsa.

Per serving without salsa: 245 calories, 15 g fat, 57 mg chol, 73 mg
sodium. Source: Ladies' Home Journal Magazine/July, 1993 DOTTIE, in Irvine,
CA 83194.

Cooking the spices, even for a few seconds, helps reduce their rawness.
Your guests will never guess the ingredients in the marinadeit tastes
sweeter than you might expect.

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