Contributed by: NAPSA
Olives Add Zing To Summer Barbecues (NAPSA) - Between Memorial Day and Labor Day, nearly half (48%) of U.S. adults say their families barbecue at least once a week, according to a recent survey commissioned by Lindsay Olives and conducted by Harris Interactive(r). Among U.S. adults whose families barbecue during summer months (90% of all U.S. adults), nearly 65% use a marinade, paste or rub and about one in four (23%) expressed interest for trying a new one made with olives.
A flavoring paste like the Green Olivada is halfway between a marinade and a sauce. It clings to the fish as it grills, giving it wonderful color, aroma and taste.
In saucepan, heat olive oil and saute onion, green pepper, and garlic until onion is transparent, about 5 minutes. Remove from heat, stir in paprika and chopped olives, and let cool to room temperature. Spread half of the vegetable paste on top of fish, cover and let rest for 30 minutes. Reserve remaining half.
Prepare a medium-hot fire in a grill. Oil a perforated grill rack and place on grill grates. (Can also use a grill pan on the stovetop.)
Grill the fish, vegetable paste-side down, for 4 to 5 minutes, turn and cook on other side for 4 to 5 minutes. Spread remaining paste on top of the fish during the last minutes of cooking. The fish is done when it begins to flake when tested with a fork in the middle.
To serve, arrange each steak on a plate. Arrange dots of olive oil and chopped pimento-stuffed olives around the perimeter, then dust with smoked paprika.
Serving Size: Makes 4 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|