HDTenEightyP/NetNews huggingface dataset:
From: yogi@cs.ubc.ca (Yossi Gil)
Subject: Re: On-line Cookbook & Vegan question
Keywords: cookbook
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: Thu, 30 Jul 92 15:06:18 GMT

mikey@incc.com (Michelle) writes:

>Hello out there!

>I'm sorry to be a bother, but I'm not too up on this subject. Can
>someone please explain to me how I can download an on-line cookbook.
>Again I'm sorry as I'm sure that this has been discussed before. To
>save troubling everyone else, you can e-mail it to me at:


The on-line cook book a side, I should remind users that a ready to
print cookbook is availble for anonymous ftp download from:

	cs.ubc.ca:/pub/local/RECIPES/main.ps.
--
Joseph (Yossi) Gil                 {alberta,uw-beaver,uunet}!ubc-cs!yogi
Dept. of Computer Science          yogi@cs.ubc.ca (cs.ubc.ca=137.82.8.5)
6356 Agricultural Road., Univ. of B.C.,             Tel: +1-604-822-8175
Vancouver, British Columbia, V6T 1Z2, Canada.       Fax: +1-604-822-5485
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Recipe: Murgh Tikka
Organization: Nick Simicich, Peekskill, NY
Date: Mon, 27 Jul 1992 03:02:31 GMT

This relatively simple recipe is from an Indial cooking course I took
at the CIA (not a professional cooking course).  I'm reporting my
adaptation of it, but you can cut it in half, double it, or whatever:  

The day before you want to eat it:

3 LBS BONED, SKINNED, DEFATTED CHICKEN PIECES.  You can use white meat
or dark meat.  White will likely be more tender, dark will be more
flavorful.  Cut into 1/2" chunks, breasts and boned thighs should be
split in half or 1/3 lengthwise, depending on width, and then sliced
to the required thickness against the grain.  Wash and allow to drain
in a colander.  If you are making an appetizer, cut into smaller
pieces, just less than 1/2" cubes.  Pat dry with paper toweling.

3 MEDIUM ONIONS, minced with 
1 HEAD GARLIC, minced and peeled and
1" CUBE GINGER, peeled and minced (or 4 TSP MINCED GINGER)

4 TBSP LEMON JUICE 
ZEST of 2 LEMONS

Combine lemon stuff and set aside.

2 TSP CORIANDER, roasted with
1 TSP CUMMIN and
12 PODS GREEN CARDAMON and
2 PODS BLACK CARDAMON

Roast all of these spices together in a non-stick frying pan, no oil
until they brown a little and make your kitchen smell good, and then
pulverize them in your mortar and pestle (or spice grinder) with

1 STICK CINNAMON and
10 CLOVES

Add 2 TSP TUMERIC POWDER to the above finely ground mix and set aside. 

You should salt to taste.  Suggestion was 1 TSP, but I left it out.

A total of 14 TBSP YOGHURT

Optional:  1/4 CUP FINELY CHOPPED CORIANDER.

Now, sweat the onion/garlic/ginger mixture over medium heat in that
same nonstick pan.  (Sweating is done by heating the stuff in the pan
until it starts to cook.  If it starts to stick, add a few drops
water.)  When well sweated, add the lemon mix, and sweat for a minute
or two longer (but not long enough to brown the lemon juice.

Remove the onions/lemon mix from the heat.  Incorporate the yoghurt
slowly, one TBSP at a time (and mix in thoroughly) until 4-6 TBSP is
incorporated.  Then put the rest in and mix thoroughly.  This should
keep the yoghurt from breaking.

Add all the spices.  Mix thoroughly.  Looks a little like pumpkin
spice, but tastes not like it at all.  When the spices are mixed in
completely, transfer the (patted dry) chicken to the appropriate
container for marinating, and add the everything else mixture.  Mix
thoroughly, and store in the chicken overnight.

Next day:

Arrange the chicken on skewers, keeping as much of the yoghurt
marinade attached to the chicken as possible.  Broil until the edges
are golden brown.  Check for doneness.

Serve with rice, or by themselves as an appetizer.  

6 8 oz servings as a main dish, or 12 3 oz appetizer sized servings.

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
From: adorsey@pbs.org
Newsgroups: rec.food.cooking
Subject: Request:  RUM CAKE
Date: 21 Jul 92 18:45:53 EDT
Organization: PBS:Public Broadcasting Service, Alexandria, VA


I need a recipe for Rum Cake ASAP.  

All recipes welcomed.

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Coffee syrup
Date: Tue, 21 Jul 1992 23:48:15 -0500

  ST> I have also heard an old story from a friend of my parents who grew up
  ST> in Indonesia about fifty years ago.  She said that the way people made
  ST> coffee there was to pack a filter (Melitta type?) with very finely
  ST> ground coffee and shaved ice in the evening, and then to come back the
  ST> next morning.  The slow melting of the ice would produce coffee so
  ST> strong it was actually syrupy.  To this syrup either cold or hot water
  ST> could the be added.  Since I love strong coffee, this idea has always
  ST> intrigued me, although this description hardly counts as a recipe...
  ST> Any netters out there who know more?

Willing to try it.  Tonight.

Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: What we eat
Summary: Un-American Food
Organization: AT&T
Distribution: usa
Date: Wed, 29 Jul 1992 11:11:57 GMT

In article <1992Jul28.184208.500@dragon.acadiau.ca>, 890232a@dragon.acadiau.ca (Steve Astels) writes:
> eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
> 
> >(don't ask me why)  But I was thinking what it is we (Americans) eat that
> >other people from different countries find generally disgusting.  For
> >example, (from our perspective) most Americans won't consider eating
> >brains, etc..
> 
> There's the obvious pork (Israel) & beef (India)...
> 
> -- Steve
> 
For the life of me, I can't recall the last time I saw any Haggis in the
local supermarkets.

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Dinner With Manda and Stephanie, the Sequel
Organization: Taronga Park BBS
Date: Mon, 27 Jul 1992 05:28:26 GMT

Wanted to tell you about the second memorable meal we had with Manda
and Henry.

First course was a garlic soup that I got from the net.  

The main course was roasted chickens.  I filled the cavities with
garlic cloves and lemon and lime slices, rubbed the skin with olive
oil and tucked some fresh tarragon between the legs and the breast,
roasted it at a high temp for half an hour and then turned it down.
With this we had steamed carrots and asparagus and mashed potatoes
with leeks.  We also had an Australian Chardonney and a California
Reisling.  (Not to be left out, we had a Texas Cabernet Sauvignon
with the first meal).

For dessert there was Ben & Jerry's Cookie Dough Ice Cream (which
Manda requested because she wanted to try it -- turned out she
adored it).  I also put out some brie and fresh strawberries and
raspberries.  All in all, an excellent meal.

ObRecipe: Here's the recipe for the garlic soup:

Garlic Soup

1 head garlic, peeled and smashed
1 quart chicken broth
2 medium onions, peeled and sliced
whole cardomom pods
some other herbs, if desired
4 eggs separated
olive oil
butter
juice of one lime

Melt 1 tablespoon butter in a skillet.  When it quits foaming, add 1
tablespoon of olive oil.  Add the garlic and onion and saute until
limp but not browned.  Add herbs.

Meanwhile, heat the chicken broth (the original poster here adamantly
specifies no bouillon -- for those of you who can remember back that
far, this was the recipe that spawned the "Bouillon is Evil" thread).
Toss in 10-20 cadomom pods.  Add the sauteed garlic and onion.  Use
a little bit of broth to deglaze the skillet and add that to the broth.
Simmer for half an hour.  Remove onions and garlic and press through
a strainer (I zapped them in the food processor) and return to broth.

Whisk a tablespoon of olive oil into the yolks and whisk into the
soup (you'll probably want to add a bit of the hot broth to the yolks
first).  Add the juice of the lime.  Whisk a little bit of water into
the egg whites.  Just before serving, swirl the broth and add the
whites quickly in a thin stream.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Re: English Shortbread
Date: 28 Jul 92 00:12:15 GMT
Distribution: world
Organization: USC Information Sciences Institute


...Many comments deleted....

Thank you Claudia for clearing up the Shortbread battle!

I was getting quite upset with the comments regarding "Scottish Shortbread
MUST have rice flour".  Excuse me, but my greatgrandmother taught me to make
Shortbread.  She was born and raised in Scotland and never used rice flour.  The
shortbread is damned good too! So There!

I don't doubt that the rice flour is a nice variation, but to insist that the
rice flour makes it taste better..... Well as anyone reading this newsgroup
knows, taste is in the beholder.

Vickie McCorkendale
Bruin for Life!
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Newsgroups: rec.food.cooking
Subject: Re: Scallops
Date: 28 Jul 92 21:27:39 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

On the same subject,

how does on tell if scallops are good/fresh?  How long do they keep in the
refridgerator or freezer?  I like scallops but have been wary of them
not knowing how to tell their freshness.


-----------------------------------------------------------------
Don { Hey!! aren't they part of the snail family?? Ewwwww!!! } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
Newsgroups: rec.food.cooking
From: hschmidt@magnus.acs.ohio-state.edu (Heidi E Schmidt)
Subject: Re: Spam
Organization: The Ohio State University
Date: Mon, 27 Jul 1992 23:22:46 GMT

>In article <1992Jul20.195555.13995@husc3.harvard.edu> 
mirsky1@husc8.harvard.edu
 (David Mirsky) writes:
>I am very insecure and Im wondering if the complete absense
>of Spam from my y life is a signal for me to do some serious
>self-evaluation.
>David
  It also signals the fact that you have not enjoyed a hearty laugh at the skit
Monty Python does with SPAM ;)
(that is where I learned how notorious it was...)

*Heidi*
hschmidt@magnus.acs.ohio-state.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Canning question (RECIPE)
Organization: Taronga Park BBS
Date: Tue, 28 Jul 1992 21:07:23 GMT

In article <12740210@hpmwetg3.sr.hp.com>, dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
> >
> >R. H.'s Jalapeno Pepper Jelly (RH is who gave me the recipe)
> 
> This looks tastey, but what do you use it for?


As an appetizer, spread cream cheese on Ritz crackers and then put
a dollop of jalepeno jelly on top.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Grilling Fish
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Tue, 21 Jul 1992 23:22:16 GMT


In article <AeP1aqq00Uh781ho5w@andrew.cmu.edu> "Kathleen A. Rafferty"
<kr22+@andrew.cmu.edu> writes:

>Hi - I'd like some recipes for cooking fish on the grill.  Mostly the
>basics like swordfish, tuna, salmon, and other grillables.  

Swordfish is very good when marinated in:
	fresh lemon juice
	olive oil 
	freshly ground pepper, and 
	some sliced onions.  

Do not marinate too long or else you get a "seviche" effect--your fish
begins to "cook" a little and it's texture may be ruined.  About an
hour at room temperature or two hours in the fridge.

Grill over very hot coals to which you have added some chips of
mesquite (hickory's good too; but mesquite is definitely magic
with swordfish) which you have soaked for half an hour in water,
and then drained.

Most important of all:  Don't overcook.  For one-inch thick steaks,
grill three minutes on one side and a minute and a half on the other.
OR LESS!  You can always put it back on.

Most important elements are the lemon and mesquite for flavor.
A good touch is a layer of basil or coriander pesto on the top
of the fish, with a few capers.

Tuna is also good this way, but the pesto is less interesting.

Tuna is also very good simply marinated for a short time in teriyaki
sauce.  You can use the bottled teriyaki or make your own with:

		Light soy
		Mirin 
		A little vinegar
		A little sugar if you like

If you make your own, heat it in a pan and thicken with a little
cornstarch and water if you like.  It is more appetizing to add
over the finished fish as a sauce, since it adheres.

Teriyaki sauce also works well with salmon steaks.
Salmon can also be simply grilled with a squirt of lemon juice.
It is a fattier fish than the others and therefore, to me,
benefits from being grilled (again, please don't overgrill it!)
at a very high temperature.  Don't let the grill cool down.


Whole fishes also grill well.  We grill the bluefish we catch
almost immediately.  We gut and scale the fish and put
chopped fresh herbs in the cavity.  (You can add some chopped
tomatoes and onions too). 

Nadine
From: leka@mamane.ifa.hawaii.edu (K.D.Leka)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Summary: Hawaii is Spam King!
Date: 27 Jul 92 23:09:22 GMT
Organization: Institute for Astronomy, Hawaii

>
>Spam sushi is reportedly very trendy in the Hawaiian Islands.
>
>---------------------------------------------------------------------------
>John Reece		|	"Why would anyone want to tear down
>Not an Intel spokesman  |        this beautiful dam?"  
>		        |		- Diane Feinstein at Hetch Hetchy

Yes, I believe that Hawaii is not just the nation's, but the WORLD LEADER
in SPAM consumption.    The SPAM sushi you mention is actually called
a SPAM misubi - SPAM (fried a bit in some cases) on a rice block with 
the usual seaweed wrapper.   Commercial ones are usually too heavy 
on the shoyu and salt for me...but a cheap lunch when you're desperate.
Home-made ones w/o as much shoyu are actually pretty good!

It's not uncommon for the local stores to have sales on the stuff, and 
have to limit the purchases in one run so that people don't stock up
with cases at a time.  Also new around here - SPAM Lite! 
		-KD
^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^
Osborn's Law: "Variables won't; constants aren't; constraints don't"
K. D. Leka			Internet: leka@mamane.ifa.hawaii.edu
Institute For Astronomy		Bitnet:	kleka@susolar
University of Hawaii
DISCLAIMER: " don't blame me, I'm just a grad student!  "
Newsgroups: rec.food.cooking
From: merklin@rtsg.mot.com (Teresa B. Merklin)
Subject: Large Salmon Fillets, How to cook?
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Tue, 28 Jul 1992 16:20:06 GMT


I have recently come into possession of two very large salmon fillets
that are basicly the whole sides of a single salmon. The scales are intact.

My question is: How do I cook this beast? Most of the recipes I have 
come accross are for either salmon steaks, or much smaller fillets, or the
whole fish intact. (which seems to be the closest to what I have)

I'm looking for any and all ideas on how to cook these.

Thanks,
Teresa
-- 
/////////////////////////////////////////////////////////////////////////////
// Teresa Barley Merklin                    / Internet: tmerklin@mot.com   //
// Fort Worth Research & Development Center / Voice:    (817) 232-6565     //
// Motorola, Inc.                           / Fax:      (817) 232-6081     //
Newsgroups: rec.food.cooking
From: cohen@cumuli.vmsmail.ethz.ch (Mark Cohen)
Subject: Re: What we eat
Originator: mark@agnew
Organization: Dept.Chemistry, Swiss Federal Institute of Technology (ETH)
Date: Fri, 31 Jul 1992 07:46:34 GMT

If I remember the origin of this thread was a question to the effect,
What is it that the (north) Americans eat that other countries find disgusting

On the whole because the majority of non US residents never come into contact
with any US food except fast food of the McDonalds, Kentuky Fried variety
most people probably think American food is too bland to have an oppinion on.
Because of the nature of American history much of the food is a variant or
combination of foods of other cultures any way.

Personnaly I think cool aid is as tasty as the nuclear waste it resembles
but thats only a personal oppinion.

Mark Cohen
cohen@cumuli.vmsmail.ethz.ch
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
Date: 24 Jul 92 23:36:34 GMT
Organization: The Original Estrogen-Crazed Lust Bunnies

In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>Not that this is one of my great worries in the kitchen, but it does annoy
>me a little. My dog loves it because food ends up on the floor. I'm talking
>about slicing round things like carrots and zucchini and having the newly
>sliced slices roll off the cutting board onto the floor. As I said, my
>dog thinks it's a boon, but it annoys the hell out of me.
>
>So, how do you keep those carrot slices from rolling off the cutting board???
>Do I need a course in remedial slicing?

Lillian Vernon sells a concave cutting board with a curved slicing tool
to match.  I haven't ordered one, but it looks like a great idea to me.

Charleen

--
I worked with Freud in Vienna.  We broke over the concept of penis
envy.  He thought it should be limited to women.
                                 -- Woody Allen, "Zelig"
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Recipe for Rhubarb Pie
Date: 21 Jul 92 18:05:55 GMT
Article-I.D.: Msu.0095DE6E.0006C420
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <8eP2gVa00Uh702RXJZ@andrew.cmu.edu>, Connie McGinnis <cr23+@andrew.cmu.edu> writes:
>I'm looking for a recipe for rhubarb pie.  Is it the same as apple pie
>except chopped raw rhubarb in place of apple slices?  Thank you for your
>help!
>
Oh, yea, sure, it's the same....plus lots and lots and lots of sugar....
From: kaz@vineland.pubs.stratus.com (Karen Fegley)
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
Date: 31 Jul 92 17:46:45 GMT

In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
> 
> Not that this is one of my great worries in the kitchen, but it does annoy
> me a little. My dog loves it because food ends up on the floor. I'm talking
> about slicing round things like carrots and zucchini and having the newly
> sliced slices roll off the cutting board onto the floor. As I said, my
> dog thinks it's a boon, but it annoys the hell out of me.
>
> So, how do you keep those carrot slices from rolling off the cutting board???
> Do I need a course in remedial slicing?

Actually a very reasonable question, in my opinion.  When I
am slicing things like carrots and zucchini, I slice them a
little on the diagonal.  This makes them more likely to fall
over on their sides than to roll off the cutting board.

Also, slicing things on the diagonal gives them a slightly
more interesting shape on a salad or whatever.

Karen
Newsgroups: rec.food.cooking
From: kenr@orleans.storage.tandem.com (Ken Rose)
Subject: Re: RECOMMEND A LOW-FAT COOKBOOK
Organization: Tandem Computers Inc, Cupertino CA
Date: Wed, 29 Jul 1992 19:02:19 GMT

You might want to look at some of the Pritikin books.  They all
have chapters with recipes, including sections for quick meals
and meals for a single person.

Pritikin is very low fat (10% or less), although not the food
Westerners are accustomed to eating (beans, grains, vegetables
and fruit, etc).
 
____________________________________________________________________
Ken Rose    (kenr@storage.tandem.com)
The Usual Disclaimer:  Any opinions expressed above are mine alone, not
those of my employer (who is kind enough to allow me Usenet access).
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: OVO-LACTO w/VEGAN Substitutions: What to do with Broccoli
Organization: Syracuse University, Syracuse, NY
Date: Wed, 29 Jul 92 11:46:34 EDT

Here is something to do with broccoli and potatoes.

This recipe has been taken from The New Laurel's Kitchen.  I have made
this myself in various forms.  When I don't have baking potatoes, and
I want to be somewhat less formal, I just use regular potatoes with
their jackets and mash it all together and serve that way.  It is
truly scrumptious and filling.  It can be served with a nice green
salad (or garbanzo salad) and maybe some whole-grain bread 
for a truly satisfying meal.  
In the summer, it goes well with a cool drink (I like lime
spritzers with it myself).

Green Potatoes for Six

6 medium or 3 large baking potatoes
3 stalks broccoli (one pound total)
3/4 cup grated cheese (I suspect you can sub non-dairy cheese here; I
    have not tried it - jalapeno cheese is particularly good)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk  (Sub plain soy milk if you want)

Preheat oven to 400F
	Scrub potatoes.  Butter* skins and make shallow slits around the
middle as if you were cutting the potatoes in half lengthwise.  Bake
until done - 45 to 60 minutes depending on size.
	Peel broccoli stems.  Steam whole stalks until just tender
and chop fine.
	Carefully slice the potatoes in half (the slit helpps) and scoop
the insides into a bowl with the broccoli.  Add 1/2 cup of the cheese
and the salt, pepper, and milk.  Mash all together until mixture is
pale green with dark green flecks.  Heap into the potato jackets and
sprinkle with remaining cheese.  Return to the oven for about 10 minutes.
	Serves 6

*I don't usually use butter.  I use spray Olive Oil or safflower or 	
 Canola Oil.  Doing this gives a nice shiny soft skin rather than a
 dry hard one (it is optional I suppose)

Judy Frawley
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: Re: Grilling Fish
Date: 23 Jul 92 22:22:54 GMT
Article-I.D.: u.1992Jul23.222254.5227
Organization: University of Washington, Seattle

In article <AeP1aqq00Uh781ho5w@andrew.cmu.edu> kr22+@andrew.cmu.edu 
(Kathleen A. Rafferty) writes:
>Hi - I'd like some recipes for cooking fish on the grill.  Mostly the
>basics like swordfish, tuna, salmon, and other grillables.  

Yesterday's Seattle Post-Intelligencer did a special food edition on 
grilling fish.  I haven't tried this, but it sounds good. 

Grilled swordfish with orange, onion, and tomato relish
========
1 cup orange juice 
1/2 cup red wine vinegar
2 tablespoons brown sugar, packed 
2 medium oranges, peeled, seeded and cut into 1/4-inch dice
1 large (about 12 ounces) tomato, cored, seeded and cut into 1/4-inch dice
3 tablespoons finely chopped red onion 
1 tablespoon chopped cilantro, optional 
1-1/2 pounds swordfish (mahi-mahi, bluefish, tuna or shark may be used), 
   about 3/4 inch thick, cut into 4 equal pieces 

While briquets are heating, combine orange juice, vinegar and brown 
sugar in large saucepan.  Cook mixture, uncovered, on a low boil until 
reduced to about 1/3 cup (it will be syrupy), about 20 minutes.  Stir 
often as mixture thickens to prevent scorching. 

Meanwhile, prepare relish by combining oranges, tomato and onion in 
colander or strainer and draining well.  Transfer to bowl.  Add cilantro 
and gently stir in all but 2 tablespoons of hot orange juice mixture. 

when ready to grill, rinse fish and pat dry.  Brush both sides of fish 
with remaining 2 tablespoons of orange juice mixture.  Place fish on 
oiled grill over hot coals and cook, turning once, until fish is 
opaque in center (cut into thickest part to test), 6 to 7 minutes total.  
Transfer fish to warmed serving platter or individual plates and spoon        
relish over top. 

Yield: 4 servings. 
Newsgroups: rec.food.cooking