Recipe - Indoor Fish Barbecue

18 ounce Swordfish steak(s); skin
removed, (up to 20)
optional hardwood chips,
wok, foil and cake rack for
impromptu indoor barbecue
smoker
4 tablespoon Unsalted butter; at room
temperature
1 Scallion; finely cut or sliced up
One fourth teaspoon Ground cumin
Salt and freshly ground
black pepper
4 ounce Grated monterey jack cheese
Vegetable oil

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.

(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 pepper salad.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6714 Posted to MCRecipe Digest
V1 #727 by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997