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Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Oriental Swordfish Steaks


      1 pound swordfish steaks
      2 tablespoons orange juice
      1 tablespoon soy sauce
      1 tablespoon ketchup
      1 tablespoon chopped fresh parsley
      2 teaspoons sesame oil
      1 teaspoon lemon juice
      1/4 teaspoon oregano
      1/8 teaspoon fresh ground black pepper
      1 small garlic clove, minced
      1 8 oz. can water chestnuts, drained, sliced
      1 large orange, peeled, seeded, sectioned


    In a large shallow microwave dish, place fish steaks with thickest areas to the outside  of the dish. Combine the remaining ingredients, except water chestnuts and orange, and  pour over fish. Cover with plastic wrap and refrigerate 30 minutes, turning once. Top  steaks with water chestnuts. Re-cover dish with plastic wrap turning back one corner to  vent. Microwave on HIGH power (100%) 4 to 5 minutes, rotating dish 1/4 turn after 2  minutes. When rotating dish, top steaks with orange sections, re-cover and return to oven.  Let stand covered for 2 to 3 minutes.

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