Jeffrey's rasta redfish marinade
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Jeffrey's rasta redfish marinade
  Condiments    Fish    Marinades  
Last updated 6/12/2012 1:02:08 AM. Recipe ID 25603. Report a problem with this recipe.
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      Title: Jeffrey's rasta redfish marinade
 Categories: Condiments, Fish, Usenet
      Yield: 5 Cups
 
      2 oz Tamarind (dried)
    1/2 c  Water, boiling
      4 lb Mangos, unripe
      2 c  Malt vinegar
      1 c  Sugar
    1/2 c  Raisins
    1/2 c  Ginger root, chopped
      1 t  Garlic, chopped
      1 t  Fresh hot chilies,
           -chopped
    1/2 t  Allspice, ground
      2 T  Salt
 
  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.
  
  Peel each mango and cut flesh away from seed.  Cut into one-inch
  cubes. Combine the mangos and vinegar and bring to a boil over high
  heat and cook for 10 minutes.
  
  Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and
  salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool.
  Puree the mixture in a blender and it's ready for the fish.
  
  NOTES:
  
  *  A marinade for redfish -- From Jeffrey's restaurant in Austin,
  Texas, our favorite place to go for good food in the city. Marinate a
  fresh redfish in this for 12 hours, then broil it.
  
  *  Marinade can be stored in the refrigerator for 2 weeks.  Mangos
  are a seasonal fruit.
  
  : Difficulty:  moderate.
  : Time:  1 hour soaking, 30 minutes preparation, 1 hour cooking, 12
  hours marinating.
  : Precision:  approximate measurement OK.
  
  : Bill and Joyce Bulko
  : bulko@sally.UTEXAS.UUCP,
  : {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko
  : The University of Texas Department of Computer Sciences
  : Austin, TX
  
  : 




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Recipe ID 25603 (Apr 03, 2005)

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