Tuna Vera Cruz
- 3 tb Tequila,rum,or vodka
- 2 tb Lime juice
- 2 ts Grated lime peel
- 1 1 inch cube fresh ginger,
- -minced
- 1 ts Salt
- 1 ts Sugar
- 1/2 ts Ground cumin
- 1/4 ts Ground cinnamon
- 1/4 ts Black pepper
- 1 tb Vegetable oil
- 1 1/2 lb Fresh
- -tuna,halibut,swordfish, or
- -shark
- Lemon and lime wedges for
- -garnish
- Fresh rosemary sprigs for
- -garnish
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@ix.netcom.com"
Date: Wed, 13 Aug 1997 15:33:13 -0500 (CDT)
Posted to MM-Recipes Digest V4 #6 by Judith Vonneumann
on Feb 09, 1999
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@ix.netcom.com"
Date: Wed, 13 Aug 1997 15:33:13 -0500 (CDT)
Posted to MM-Recipes Digest V4 #6 by Judith Vonneumann
