Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Tequila,rum,or vodka |
2 tablespoons | Lime juice |
2 teaspoons | Grated lime peel |
1 \N | 1 inch cube fresh ginger, minced |
1 teaspoon | Salt |
1 teaspoon | Sugar |
½ teaspoon | Ground cumin |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Black pepper |
1 tablespoon | Vegetable oil |
1½ pounds | Fresh tuna,halibut,swordfish, or shark |
\N \N | Lemon and lime wedges for garnish |
\N \N | Fresh rosemary sprigs for garnish |
Combine tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon and pepper in a 2 quart glass dish; stir in oil. Add tuna; turn to coat. Cover and refrigerate at least 30 minutes. Remove tuna from marinade; discard marinade. Grill tuna over medium-hot Kingsford briquets about 4 minutes per side until fish flakes easily when tested with fork. Garnish with lemon wedges, lime wedges and rosemary sprigs. Recipe by: Kingsford Charcoal
From: "gigimfg@..." <gigimfg@...> Date: Wed, 13 Aug 1997 15:33:13 -0500 (CDT) Posted to MM-Recipes Digest V4 #6 by Judith Vonneumann <pooh4jvn@...> on Feb 09, 1999