05-20-2004, 07:34 PM
by davetclown
Ingredients [ul] [li]1 lb. California Barracuda steaks
[li]olive oil
[li]4 sourdough sandwich buns
[li]spicy tomato relish
[/li][/ul]Directions Lightly brush buns and California barracuda steaks with olive oil. Warm or toast buns on the grill then set aside to keep warm. Grill California barracuda steaks to desired doneness (10 minutes total per inch of thickness). Place on a plate and remove skin and bones. Pile grilled barracuda on one side of bun and top with spicy tomato relish.
Serving Hint: Before heating, make an indentation in the bottom half of each bun by removing some of the bread. This will help keep the grilled seafood from falling out during serving and eating.
Spicy Tomato Relish
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1-2 jalapeno chiles, minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 Tbsp. brown sugar
1/4 tsp. salt
Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm. Makes approx. 2 1/3 cups.
Ingredients [ul] [li]1 lb. California Barracuda steaks
[li]olive oil
[li]4 sourdough sandwich buns
[li]spicy tomato relish
[/li][/ul]Directions Lightly brush buns and California barracuda steaks with olive oil. Warm or toast buns on the grill then set aside to keep warm. Grill California barracuda steaks to desired doneness (10 minutes total per inch of thickness). Place on a plate and remove skin and bones. Pile grilled barracuda on one side of bun and top with spicy tomato relish.
Serving Hint: Before heating, make an indentation in the bottom half of each bun by removing some of the bread. This will help keep the grilled seafood from falling out during serving and eating.
Spicy Tomato Relish
1/2 cup sweet red pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
1-2 jalapeno chiles, minced
1 cup tomatoes, seeded and chopped
1 lemon, juiced
1 Tbsp. brown sugar
1/4 tsp. salt
Combine all ingredients in a small saucepan and cook uncovered until thick, about 20 minutes. Serve warm. Makes approx. 2 1/3 cups.