Tuna vera cruz

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Tequila,rum,or vodka
2 tablespoons Lime juice
2 teaspoons Grated lime peel
1 1 inch cube fresh ginger, minced
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Ground cumin
¼ teaspoon Ground cinnamon
¼ teaspoon Black pepper
1 tablespoon Vegetable oil
1½ pounds Fresh tuna,halibut,swordfish, or shark
Lemon and lime wedges for garnish
Fresh rosemary sprigs for garnish

Directions

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@..." <gigimfg@...> Date: Wed, 13 Aug 1997 15:33:13 -0500 (CDT) Posted to MM-Recipes Digest V4 #6 by Judith Vonneumann <pooh4jvn@...> on Feb 09, 1999

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