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