Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Fish With Brazilian Garlic Marinade
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- #121751
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
6 cloves garlic, peeled and quartered
1/2 medium onion, peeled and quartered
1/2 red sweet pepper, cored and seeded
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons ketchup
2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly snipped cilantro
1 1/2 pound fish steak or fillets, such as sea bass, swordfish, tuna, or salmon, cut 1" thick
directions
For marinade, combine the garlic, onion, red pepper, oil, wine, ketchup, paprika, salt, and pepper in a blender or food processor. Process until smooth.
Transfer to a shallow baking dish and stir in cilantro. Add the fish, spooning marinade over fish. Marinate in refrigerator for 2-4 hours, turning occasionally. Drain fish, reserving marinade.
Grill fish on rack of an uncovered grill directly over medium coals for 5 minutes. Turn fish and brush with reserved marinade. Grill 3-7 minutes longer or until fish flakes easily with a fork.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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