Tuna vera cruz
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Tequila,rum,or vodka |
| 2 | tablespoons | Lime juice |
| 2 | teaspoons | Grated lime peel |
| 1 | 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 |
| Lemon and lime wedges for garnish | ||
| Fresh rosemary sprigs for garnish | ||
Directions
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