Title: Indoor Fish Barbecue
Categories: Fish-fs, Bbq-fs
Yield: 4 Servings

18 oz Swordfish steak(s); skin
-removed, (up to 20)
-optional-- hardwood chips,
-wok, foil and cake rack for
-impromptu indoor barbecue
-smoker
4 tb Unsalted butter; at room
-temperature
1 Scallion; finely sliced
1/4 ts Ground cumin
Salt and freshly ground
-black pepper
4 oz Grated monterey jack cheese
Vegetable oil

Make a deep pocket in the side of the steak or steaks. Beat butter with
scallion, ground cumin, salt and pepper to taste, cheese and drops of lemon
juice. Preheat grill or broiler.

(You can first give the swordfish a "barbecued" smoky flavor in the
following way. (Open windows wide.) Line a wok with foil. Set some hardwood
chips in wok. Set a cake rack 2 inches above hardwood and set swordfish on
rack. Heat wok and when smoke rises, cover fish lightly with foil, then
with wok lid and smoke for 4 minutes. Remove from heat.)

Stuff fish with mixture and grill or broil (2 inches away from heat source)
3 to 4 minutes a side or until just cooked through). Cut into thin diagonal
slices and serve over roasted pepper salad.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax.net>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6714 Posted to MC-Recipe Digest
V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997