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This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.
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Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
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Savory, creamy steak with the flavor of pickles and onions.
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Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.
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The secret ingredient to Dad's super-delicious steaks is maple syrup.
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White wine, lemon juice, and soy sauce flavor this marinade for swordfish steaks cooked out on the grill.
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If you like Sushi-you will love this dish of seared Ahi Tuna. The recipe is also available here: http://www.allfreshseafood.com/recipes/seared-tuna-recipe.html...
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A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!