* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Skewers of Fish  Seekh Ki Machali
 Categories: Fish, Bar-b-q, East/orient
      Yield: 4 Servings
 
      1 lb Firm white fish
      1 ts Salt
      6    Cloves garlic
  1 1/2    Inch fresh root ginger
      1 tb Garam masala
      1 tb Ground coriander
      1 ts Cayenne pepper
      4 oz Plain yoghurt
      1 tb Veg. oil
      1    Lemon
      2    Hot green chili peppers
 
  Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5
  pieces on each skewer and sprinkle with salt. Make a paste from the
  garlic, ginger, spices, and yoghurt and use to cover the fish. Leave
  for a few hours, then grill. The skewers can be sprinkled with a
  little oil during cooking, if required. Garnish with the lemon cut
  into wedges and fine rings of seeded green chili pepper.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Swordfish with Black Olivecucumber
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        4    6-ounce swordfish fillets
  :          -(steaks),about 1-inch thick
        4 oz basic tomato sauce -- (see
  :          separate recipe)
        2 TB sugar
        2 TB balsamic vinegar
        1 TB hot chili flakes
        1 c  black olives such as Gaeta
        1 lb English cucumbers (1 long
  :          one), -- sliced
        2    plum tomatoes, -- stem
  :          removed
        2 TB plus 1/2 cup extra virgin
  :          olive oil
        1 TB plus 6 tablespoons red wine
  :          vinegar
        2 TB fresh oregano leaves
        3 TB Dijon mustard
      1/4 c  chopped chives
  :          Salt and pepper to taste
  
  Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
  
  In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and
  let stand. Into another mixing bowl, add Gaeta olives and cucumber.
  Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture.
  Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and
  2 tablespoons oregano leaves and mix well. Do not season until ready
  to serve or vegetables will wilt.
  
  In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6
  tablespoons red wine vinegar until smooth. Remove and stir in chopped
  chives and set aside. Brush swordfish steaks with barbecue sauce and
  season with salt and pepper. Cook 3 minutes on first side and flip
  over. Spoon 1 ounce barbecue sauce over each steak and finish cooking
  without turning about 4 more minutes. Meanwhile, divide cucumber
  salad among 4 plates. When swordfish is finished, lean one steak on
  each plate over salad. Drizzle with chive sauce and serve.
  
  Yield: 4 servings
  
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... Sincerely yours Gigi
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