Two favorites on the island of Barbados are fish and mango. This court is the best of both in the Bajan world. Enjoy this dish in a cool summer evening with a glass of wine or with friends for a backyard get-together.
This re cipe I SA favorite at Food Affairs, prepared by Chef David Watts.
Ingredients:
4 marlin or dolphin steaks, fish or other meaty, cut 1 "thick, brushed with olive oil and pressed garlic and season with salt and pepper.
For the GrillSauce:
1 tablespoon olive oil
2:01 onion, diced
2.1 peppers, cored
04:01 cup mashed mango
2 tablespoons Worcestershire sauce
4.1 apple vinegar
1 tablespoon Dijon mustard
2:01 cup of brown sugar
1 cup meat broth
1 teaspoon Tabasco
A pinch of salt
1 cup beer
In a large saucepan over high heat, saute onion and bell pepper in oil. The remaining ingredients, simmer to boil over medium / low heat for 30 minutes. Puree sauce in a blenderor food processor.
If you have a grill, heat for 10-15 minutes on high. Or, if giving a grill pan or a frying pan, heat on medium high. Sear the fish for 4-5 minutes per side or until almost completely opaque. 4.3 Brush barbecue sauce on both sides and grill an additional 1 minute per side. For those who prefer to reduce their fish cooking medium rare, about 3 1 / 2 minutes per side. Top with the friction type sauce and serve.
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