Here are the recipes. I own about 60 grilling/BBQ cookbooks and for fun I like to try new recipes all the time from them. These two are from Stephen Raichlen's Barbecue! Bible
Brazilian Garlic Marinade for Fish Steaks
4 swordfish, tuna or salmon steaks (I did tuna)
6 cloves garlic
1/2 medium sized onion, quartered
1/2 medium size red bell pepper, cored, quartered, and seeded
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons ketchup
2 tablespoons sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh cilantro
Place fish in nonreactive baking dish, combine ingredients in a food processor/blender and pour marinade over fish steaks. Let marinade for 1 hour in fridge. Then discard marinade and grill over direct high heat.
Marinated Grilled Peppers with Olive and Anchovies
4 red bell peppers
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 to 4 oil-packed anchovy fillets, drained and cut into 1/4 inch pieces
2 tablespoons drained capers
4 fresh basil leaves, thinly silvered
1/4 cup nicoise or other oil-cured black olives
1 tablespoon balsamic vinegar, or more to taste
Cut bell peppers in half, then stem and seed them. Cut each half lengthwise into two pieces. Toss the bell pepper pieces with 1 tablespoon of olive oil and season them with salt and pepper to taste. Set up grill for direct high heat. Grill until blistered and nicely browned all over, 3 to 5 minutes per side. Transfer bell peppers to cutting board and let cool. Cut each piece into 1/2 inch side strips and place the strips in a shallow serving bowl. Add anchovies, capers, basil leaves, olives, balsamic vinegar and remaining 3 tablespoons of olive oil and stir to combine. Let the bell peppers marinate for at least 15 minutes or as long as 2 hours before serving.
They were both delicious! Worth at least a try once to see if you like them. Enjoy!
Laura
