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Fish Steaks with Coriander-lime Butter
1 1/2 lb (700g) swordish or tuna steak, 1in (2.5cm) thick, cut into 4 pieces.
4 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon lime juice
salt and pepper
2 oz (55g) coriander-lime butter
1.  Lay the fish steaks side by side in a shallow dish.  combine the oil, juices, salt and papper and pour over the fish.  Cover and refrigerate for 1-2 hours, turning the fish once or twice.

2.  Preheat the grill or prepare a charcoal fire in a barbecue.

3.  Drain the fish and arrange on the rack in the grill pan, or set over the hot charcoal about 5in (12.5cm) from the coals.  Grill for 3-4 minutes or until just firm to the touch but still moist in the centre, turning the steaks over once.

4.  Transfer to warmed plates and top each fish steak with a pat of coriander-lime butter.  serv the fish inmmediately.
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