• Grilled Seafood - 09

    From Dave Drum@1:18/200 to All on Saturday, July 09, 2022 11:17:36
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Tuna Kebabs
    Categories: Seafood, Vegetables, Citrus, Mushrooms, Herbs
    Yield: 4 servings

    1 1/2 lb Tuna, swordfish or sturgeon
    - steaks
    1 Red bell pepper
    1 Bell pepper
    1 sm Sweet onion
    10 lg Button mushrooms
    2 Lemons; in wedges

    MMMMM--------------------------MARINADE-------------------------------
    1/2 c Extra virgin olive oil
    2 tb Onion; chopped
    1 tb Fresh rosemary; chopped
    1 ts Salt
    1/2 ts Black pepper
    2 cl Garlic

    CUT INTO BITE-SIZED PIECES: Cut all the fish and veggies
    into similar-sized pieces; this helps everything lay
    flat when it is on the grill.

    MARINATE THE FISH AND VEGETABLES: To make the marinade,
    puree the onion, rosemary, garlic, salt and pepper in a
    food processor. Drizzle in the olive oil while pur++eing,
    continue to pur++e until smooth, about 1-2 minutes.

    Coat the fish and veggies in the marinade. Set in the
    fridge for at least an hour and up to overnight.

    THREAD ONTO SKEWERS: When skewering the fish and
    vegetables, pierce the fish against the grain, and
    select pieces of veggies that are close to the same size
    as your fish. This is important, because if the pieces
    are different widths, some things will be charred and
    others undercooked.

    You also want to be careful when loading up the skewers;
    it's easy to stab yourself by accident!

    Alternate pieces of fish with pieces of various veggies,
    leaving a little space between everything. DongCOt crowd
    the skewer, or the parts that are touching will cook too
    slowly.

    Note that by threading the skewers with assorted veggies
    and fish, some things will be cooked more or less than
    others, as some things take longer to cook than others.

    If you want all of your items to be cooked perfectly,
    use a separate skewer for the onions, one for the tuna,
    one for the bell peppers, etc. Put the onions and bell
    peppers down first because they take longer to cook.

    GRILL ON HIGH, DIRECT HEAT: Prepare the grill for high,
    direct heat. Clean the grates and wipe them down with a
    paper towel that has been dipped in vegetable oil. Lay
    the skewers on the grill.

    Don't move them until the fish pieces are well browned
    on one side, about 3-6 minutes.

    Then using tongs, carefully turn the skewers over and
    cook them until they are seared on the other side.

    Serve hot or at room temperature. Drizzle with lemon
    juice or serve with lemon wedges.

    By Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Ancient Egyptians passing gas are Toots Uncommon
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)