Yield: 4 servings
|1 tablespoon||Olive oil|
|½ medium||Onion; diced|
|2 tablespoons||Grated fresh ginger|
|¼ cup||White vinegar|
|1 cup||Adobo or barbecue sauce|
|2 tablespoons||Brown sugar|
|½ teaspoon||Freshly-ground black pepper|
|2 pounds||Swordfish steaks - cut 1 1/2\" thick|
|\N \N||Olive oil; for brushing fish|
|\N \N||Coarse salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
Heat the oil in a skillet over medium-low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree.
Heat a grill. Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill fish about 7 minutes, brushing with ginger barbecue sauce. Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6332 broadcast 01-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.