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Barbecued Swordfish




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Barbecued Swordfish

Servings:4

Calories: 430

Fat: 8%

Cholesterol: 52 mg

Sodium: 1000 mg

4 swordfish fillets, 6 oz. each

Barbecue Sauce

* Ingredients:

1 cup chicken stock

1 tbs. minced rosemary

2 cups ketchup

1 bay leaf

1 small onion, diced

1 tsp. crushed red pepper

2 celery stalks, diced

4 oz. Worcestershire sauce

4 cloves garlic, chopped

1 cup brown sugar

* Directions:

Cook all ingredients over medium heat for 15 minutes. Set aside.

Vegetables

* Ingredients:

1 head bok choy

˝ lb. pea pods

1 celery stalk

˝ lb. red potatoes

1 carrot

1 yellow squash

1 red pepper

2 cups chicken stock

Salt, black pepper to taste

* Directions:

Slice all vegetables. Place in a large sauté pan. Add just enough
stock to moisten vegetables. Cook until vegetables are just tender.
Season to taste.

Cook swordfish on a medium hot grill. Brush barbecue sauce on
swordfish while cooking. Turn fillets over and continue basting.
Cook about 4 minutes on each side.

Using a slotted spoon, set vegetables on plate. Place grilled
swordfish on top and serve with barbecue sauce on the side.

 

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