Last night was our first attempt at swordfish. We grilled it and served it with
corn on the cobs, steamed broccoli and "Ranch-Style" beans. I must say I am
impressed with swordfish! Tonight will be Red Beans and Rice, along with crusty
bread and a salad.

* Exported from MasterCook *

Fish Steaks w/ Cilantro-Lime Butter

Recipe By : Better Homes & Gardens-Grilling/99
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine -- softened
1 tablespoon snipped cilantro
1 teaspoon finely chopped jalapeno pepper
1 teaspoon finely shredded lime peel
1/2 teaspoon lime juice
4 (6oz) fresh or frozen halibut, swordfish, shark
or salmon steaks -- 1" thick
1 tablespoon olive oil

Combine the butter, cilantro, jalapeno, lime peel, and lime juice in a small
bowl; set aside. Thaw fish steaks, if necessary. Brush both sides with oil.
Grill on an oiled grill rack or fish grilling basket for 8-12 min. or just until
fish begins to flake easily, brushing with oil and turning once halfway through.
Serve with butter mixture.

318 cal, 19g fat, 55mg chol, 226mg sod, 0g carb, 36g pro

- - - - - - - - - - - - - - - - - -

NOTES : Try swordfish or shark for the meat-lovers at your table. They're
virtually boneless and taste much like incredibly tender pork fillets. * Exported from MasterCook *

Mom's Red Beans and Rice

Recipe By : Terry Ward
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red beans or kidney beans -- 1 inch thick
1 ham bone or ham hocks
1 cup chopped onion
1/4 cup chopped green onion and tops
2 large cloves garlic -- minced
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped parsley
water
2 bay leaves
salt and pepper
1/8 teaspoon cayenne or to taste
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon basil
1 teaspoon Worcestershire sauce
sliced sausage and/ or ham -- optional

In a large pot, place ham bone, beans and water to cover. Bring to a boil,
reduce heat and simmer, uncovered. Saute onions, green onions, garlic, celery,
bell pepper and parsley in a little oil until onions are tender. Add to cooking
beans. Add seasonings and continue to cook until beans are soft (adding water
as necessary, if beans become to dry), and broth has thickened; about 2-1/2
hours. Remove bay leaves and serve over cooked rice. Serve with crusty garlic
bread.

Sausage and/or ham may be added to the cooking beans, if desired.

- - - - - - - - - - - - - - - - - -