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Fish Steaks with Secret Scilly Cay Grilling Sauce

Monday, 26 May 2008


Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.


At a glance
Cooking Method
Heat Level
Scotch Bonnet
Main Course
2 teaspoons olive oil
1 clove garlic, chopped
½ cup orange marmalade
1 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1/4 teaspoon curry powder
1 tablespoon ground dry roasted peanuts
2 tablespoons Scotch bonnet or habanero hot sauce
1/4 teaspoon freshly ground black pepper
2 thick fish steaks, such as shark or tuna


In a sauce pan, heat the olive oil and saute the garlic. Add the remaining sauce ingredients and cook over medium heat until the sauce thickens, about 10 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate if not using it immediately.

Add wood chips (such as pecan or mesquite) to the grill fire. Brush the sauce over the steaks and place them on the grill. Keep brushing the steaks with the sauce until they are done. The time will vary according to the heat of the fire, the thickness of the steaks, and their proximity to the fire. Try not to turn the steaks more than twice.


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