Subject: RECIPE: Jeffrey's Rasta redfish marinade
From: bulko@ut-sally (Bill and Joyce Bulko)
Date: 28 Mar 86 04:24:34 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE REDFISH-RASTA M "25 Feb 86" 1986
.RZ "JEFFREY'S RASTA REDFISH MARINADE" "A marinade for redfish"
From Jeffrey's restaurant in Austin, Texas, our \fIfavorite\fR place to
go for good food in the city.
Marinate a fresh redfish in this for 12 hours, then broil it.
.IH "5-6 cups of marinade" "1.5 l of marinade"
.IG "2 oz" "dried tamarind" "50 g"
.IG "\(12 cup" "boiling water" "100 ml"
.IG "4 lbs" "unripe mangos" "2 kg"
.IG "2 cups" "malt vinegar" "500 ml"
.IG "1 cup" "sugar" "200 g"
.IG "\(12 cup" "raisins" "200 g"
.IG "\(12 cup" "ginger root," "150 g"
chopped
.IG "1 tsp" "garlic," "5 ml"
chopped
.IG "1 tsp" "fresh hot chilies," "5 ml"
chopped
.IG "\(12 tsp" "ground allspice" "2 ml"
.IG "2 Tbsp" "salt" "30 ml"
.PH
.SK 1
Place the tamarind in a bowl and pour boiling water over it.
Soak for an hour.  Drain, pressing down hard with the back of
a spoon before discarding the seeds and fibers.
.SK 2
Peel each mango and cut flesh away from seed.  Cut into one-inch
cubes.
.SK 3
Combine the mangos and vinegar and bring to a boil over high
heat and cook for 10 minutes.
.SK 4
Stir in the sugar, raisins, ginger root, garlic, chilies,
allspice, and salt.  Reduce heat to low and simmer uncovered
for 45 minutes.  Cool.
.SK 5
Pur\z\(aaee the mixture in a blender and it's ready for the fish.
.NX
Marinade can be stored in the refrigerator for 2 weeks.  Mangos are
a seasonal fruit.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours marinating.
.I Precision:
approximate measurement OK.
.WR
Bill and Joyce Bulko
[email-masked],
{ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko
The University of Texas Department of Computer Sciences
Austin, TX