Recipe - Grilled Swordfish With North African Spice Rub

One fourth cup Mayonnaise
2 tablespoon Ketchup
2 teaspoon Dijonstyle mustard
1 teaspoon Fresh lemon juice
2 teaspoon Wine vinegar
One half teaspoon Drained bottled horseradish
6 dr Tabasco, or to taste
One half teaspoon Worcestershire sauce
1 tablespoon Minced fresh parsley leaves
4 Swordfish steaks, each 3/4
to 1 inch thick

Note: Can be prepared in 45 minutes or less.

In a bowl whisk together the mayonnaise, the ketchup, the mustard, the
lemon juice, the vinegar, the horseradish, the Tabasco, the Worcestershire
sauce, the parsley, and salt and pepper to taste. Brush one side of each
steak generously with some of the sauce and grill the steaks, sauce side
down, on a welloiled rack set 4 to 5 inches over glowing coals for 2
minutes. Brush the tops of the steaks with some of the remaining sauce,
turn the steaks, and grill them for 2 minutes more. Continue basting and
turning the steaks in the same manner for a total grilling time of 8 to 10
minutes, or until they are just cooked through.

Serves 4.

Gourmet May 1990 Dr. Charles W. Balch, Jr.: Pomfret Center, Connecticut

Posted to MMRecipes Digest V3 #2.TXT

Posted to MMRecipes Digest V4 #15 by jewel1@ix.netcom.com on May 22, 1999