Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Ketchup |
¼ cup | Apple juice or cider |
¼ cup | Apple cider vinegar |
¼ cup | Soy sauce |
¾ teaspoon | Garlic powder |
¾ teaspoon | White pepper |
⅓ cup | Grated, peeled apple |
¼ cup | Grated onion |
2 teaspoons | Grated green pepper |
2 pounds | Swordfish steak (4 portions) |
1 teaspoon | Black pepper |
1 teaspoon | Paprika |
2 teaspoons | Chili powder |
½ teaspoon | Celery salt |
½ teaspoon | Ground red pepper |
¼ teaspoon | Dry mustard |
DRY RUB
This dish also works well with tofu, chicken, or pork.
1. Bring first 9 ingredients to a boil. Reduce heat and simmer for 15 minutes.
2. Rub fish (or tofu) with dry-rub ingredients.
3. Place the seasoned fish on a hot, oiled, barbecue grill (or in a preheated 375F oven). Grill until cooked through; about 4 minutes per side, while basting with the apple juice mixture every 2 minutes.
4. After the fish is cooked, remove to a platter and serve at once. Serve the remaining apple-barbecue sauce along the side. Posted to The Gourmet Connection Recipe Page Newsletter 20 Apr 97