<recipeList xmlns="http://nwalsh.com/xmlns/extreme2006/recipes/"
               >

  <dessert>
    <name>Rum Butter</name>
    <source>My Mom</source>
    <ingredientList>
      <ingredient>
	<quantity units="lb">1</quantity>
	<name>Brown sugar</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">4</quantity>
	<name>Butter</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Dark rum</name>
      </ingredient>
      <ingredient>
	<name>Nutmeg</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>Melt butter.</p></item>
	<item><p>Stir in sugar, off heat.</p></item>
	<item><p>Place in water bath, stir until cool.</p></item>
	<item><p>Stir in nutmeg to taste.</p></item>
	<item><p>Add rum.</p></item>
	<item><p>Pour into dishes and refrigerate.</p></item>
      </list>
    </preparation>
  </dessert>

  <candy>
    <name>Treacle Taffy</name>
    <source>My Mom</source>
    <ingredientList>
      <ingredient>
	<quantity units="cup">0.25</quantity>
	<name>Water</name>
      </ingredient>
      <ingredient>
	<quantity units="lb">1</quantity>
	<name>Sugar</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">3</quantity>
	<name>Butter</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Molasses</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Karo syrup</name>
      </ingredient>
      <ingredient>
	<quantity units="pinch">1</quantity>
	<name>Cream of tartar</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>Dissolve ingredients in water.</p></item>
	<item><p>Stir occasionally.</p></item>
	<item><p>Boil until the “hard crack” stage.</p></item>
	<item><p>Pour into 8×11 inch greased baking pan.</p></item>
	<item><p>Mark into squares when firm.</p></item>
	<item><p>Crack when cold.</p></item>
      </list>
    </preparation>
  </candy>

  <dessert>
    <name>Short Bread</name>
    <source>My Mom</source>
    <ingredientList>
      <ingredient>
	<quantity units="cup">1</quantity>
	<name>Butter</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Sugar</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">2.5</quantity>
	<name>Flour</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>Cream butter.</p></item>
	<item><p>Gradually add sugar; should be light and fluffy.</p></item>
	<item><p>Gradually add flour, ½ cup at a time.</p></item>
	<item><p>Divide into fourths.</p></item>
	<item><p>Roll on floured bread board.</p></item>
	<item><p>Press thumbs on edge.</p></item>
	<item><p>Score into eight parts with a toothpick.</p></item>
	<item><p>Prick squares with fork.</p></item>
	<item><p>Bake at 325°F until done (about 25 minutes).</p></item>
	<item><p>Let them cool a few minutes.</p></item>
	<item><p>Cut them into squares and finish cooling on a rack.</p></item>
      </list>
    </preparation>
  </dessert>

  <entrée servings="4" time="P60M">
    <name>Grilled Bluefish Fillets</name>
    <source><em>Fish</em> by Mark Bittman</source>
    <description>
      <p>Rosemary and lemon juice work together here to cut through
      the rich taste of the bluefish. The result is a striking
      combination of moist flesh and pleasantly acidic flavor.</p>
    </description>
    <ingredientList>
      <ingredient>
	<quantity units="fillet">2</quantity>
	<name>Bluefish, skin on and scaled, about 2 pounds total</name>
      </ingredient>
      <ingredient>
	<quantity>1</quantity>
	<name>Small onion, minced</name>
      </ingredient>
      <ingredient>
	<name>Juice of one lemon</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Olive oil</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">1</quantity>
	<name>Minced fresh rosemary (or 1 tsp dried and crumbled)</name>
      </ingredient>
      <ingredient>
	<name>Extra rosemary for the fire and garnish</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <p>Cut the fillets in half; combine all the remaining
      ingredients except for the extra rosemary. Pour this mixture
      over the fillets and marinate for 30 minutes, turning
      occasionally.</p>
      <p>Preheat a gas grill or start a charcoal fire; the heat should
      be medium-high. Place the fillets in a fish basket
      (alternatively, brush both sides of the fish with additional
      olive oil). Toss a branch of fresh or a small handful of dried
      rosemary directly onto the coals and grill the fish, skin side
      up, for 4 to 5 minutes (if you’re not using a fish basket, slide
      a spatula under the fish every minute or two to prevent
      sticking). Baste with the remaining marinade and turn, then
      grill until the skin is nicely browned, another 4 or 5 minutes.
      Bluefish becomes white when it is done; use a thin-bladed knife
      to peek at the interior of the fillet at its thickest part.</p>
    </preparation>
  </entrée>

  <appetizer servings="6" calories="215">
    <name>Vegetable Frittata</name>
    <source><em>Betty Crocker’s 40th Anniversary Edition Cookbook</em></source>
    <ingredientList>
      <ingredient>
	<quantity units="Tbs">3</quantity>
	<name>Vegetable oil</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Sliced zucchini</name>
      </ingredient>
      <ingredient>
	<quantity>1</quantity>
	<name>Small bell pepper, cut into ¼-inch strips</name>
      </ingredient>
      <ingredient>
	<quantity>1</quantity>
	<name>Small onion, thinly sliced</name>
      </ingredient>
      <ingredient>
	<quantity units="clove">1</quantity>
	<name>Garlic, finely chopped</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Tomato, coarsely chopped</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">2</quantity>
	<name>Fresh oregano leaves, chopped (or ½ tsp dried)</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">2</quantity>
	<name>Fresh basil leaves, chopped (or ½ tsp dried)</name>
      </ingredient>
      <ingredient>
	<quantity>8</quantity>
	<name>Eggs</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">0.5</quantity>
	<name>Salt</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">0.25</quantity>
	<name>Pepper</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Fontina or mozzarella cheese, shredded</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Romano or Parmesean cheese, grated</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <p>Heat oil in a 10-inch ovenproof skillet over medium heat.
      Cook zucchini, bell pepper, onion and garlic in oil 3 minutes,
      stirring occasionally. Stir in tomato, oregano and basil. Reduce
      heat to medium-low. Beat eggs, salt and pepper until blended.
      Stir in Fontina cheese. Pour over vegetable mixture. Cover and
      cook 9 to 11 minutes or until eggs are set around edge and light
      brown on bottom. Sprinkle with Romano cheese.</p>
      <p>Set oven control to broil. Broil frittata with top about 5
      inches from heat about 3 minutes or until golden brown.</p>
    </preparation>    
  </appetizer>

  <sidedish servings="12">
    <name>East Coast Grill Corn Bread</name>
    <source><em>The Thrill of the Grill</em>, by Chris Schlesinger & John Willoughby</source>
    <description>
      <p>The ubiquitous companion to South-western and Southern
      dishes, from Chili Auténtico con Mucha Cerveza to Barbecued
      Ribs, Missouri Style to Boiled Collard Greens with Salt Pork.
      This slightly sweet version is perfect for mpooing up pot likker
      or cooling off your palat after hot dishes. If you have any left
      over, use it in the Corn Bread Salsa with Lime Juice and
      Cilantro, or cut it into small cubmes and bake them in a 350°F
      oven for 30 to 45 minutes, until brown and toasty, and you have
      marvevlous croutons for your green salads.</p>
    </description>
    <ingredientList>
      <ingredient>
	<quantity units="cup">4</quantity>
	<name>All-purpose flour</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">2</quantity>
	<name>Yellow cornmeal</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">1.5</quantity>
	<name>Sugar</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">1</quantity>
	<name>Salt</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Baking powder</name>
      </ingredient>
      <ingredient>
	<quantity>4</quantity>
	<name>Eggs</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">3</quantity>
	<name>Milk</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2.5</quantity>
	<name>Vegetable oil</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Melted butter</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>Preheat the oven to 350°F.</p></item>
	<item><p>Lightly oil a 2"×12"×8" pan.</p></item>
	<item><p>Sift together the flour, cornmeal, sugar, salt and
	baking powder.</p></item>
	<item><p>In a separate bowl, mix together the eggs, mil, and
	vegetable oil.</p></item>
	<item><p>Pour the wet ingredients over the dry ingredients,
	then add the melted butter. Stir until just
	mixed.</p></item>
	<item><p>Bake for approximately 1 hour, or until a cake
	tester comes out clean. The corn bread should be brown on
	top when done.</p></item>
      </list>
    </preparation>
  </sidedish>

  <entrée servings="4">
    <name>Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce</name>
    <source><em>The Thrill of the Grill</em>, by Chris Schlesinger & John Willoughby</source>
    <description>
      <p>The flank is not the tenderest cut of beef, but it may be the
      most flavorful. To make it tenderer, I marinate it and slice it
      against the grain very thin on the bias after cooking it. So
      what you start with is very thin steak, and what you end up with
      is large thin slices of char-flavored meat that resembles roast
      beef. The acid in the lime marinade is very complementary to the
      char flavor of the meet. Marinated it anywhere from 4 to 6
      hours: Any longer than that, and the lime juice will actually
      cook the steak, leaving you with gray meat.</p>
      <p>Make sure your grill is really hot. Because this think cut of
      meat takes very little time to cook, you need that intense heat
      to give it the color you want.</p>
      <p>The sauce is a sweet/hot combination that features chipotles,
      which are dried smoked jalapeño chile peppers with a very
      distinctive flavor. Adjust the heat to the level you want, using
      the chipotle as your fuel.</p>
    </description>
    <ingredientList>
      <ingredient>
	<quantity units="lb">2.5</quantity>
	<name>Flank steak</name>
      </ingredient>
    </ingredientList>
    <ingredientList>
      <title>For the marinade</title>
      <ingredient>
	<quantity>1</quantity>
	<name>Canned chipotle, chopped</name>
      </ingredient>
      <ingredient>
	<quantity units="clove">2</quantity>
	<name>Garlic, minced</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">1</quantity>
	<name>Chopped cilantro</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">4</quantity>
	<name>Vegetable oil</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">10</quantity>
	<name>Lime juice (about 5 limes)</name>
      </ingredient>
    </ingredientList>
    <ingredientList>
      <title>For the sauce</title>
      <ingredient>
	<quantity units="cup">0.25</quantity>
	<name>Honey</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Peanut oil</name>
      </ingredient>
      <ingredient>
	<quantity>3</quantity>
	<name>Canned chipotles (or more, depending on the heat desired)</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Balsamic vinegar</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Brown mustard</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">8</quantity>
	<name>Lime juice (about 4 limes)</name>
      </ingredient>
      <ingredient>
	<quantity units="clove">2</quantity>
	<name>Garlic</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">1</quantity>
	<name>Ground cumin</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Chopped cilantro</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">1</quantity>
	<name>Salt</name>
      </ingredient>
      <ingredient>
	<name>Fresh cracked black pepper to taste</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>Place the steak in a large dish or baking pan. Mix
	all the marinade ingredients together, then pour the marinade
	over the steak. Cover the steak and let it marinate in the
	refrigerator for 4 to 6 hours, turning
	occasionally.</p></item>
	<item><p>Make the sauce: Combine the honey, peanut oil,
	chipotles, vinegar, mustard, lime juice, garlic, and cumin,
	and purée in a blender or food processor. Stir in the chopped
	cilantro and add the salt and pepper to taste.</p></item>
	<item><p>Salt and pepper the steak to taste. Over very high
	heat, grill the steak for 5 to 7 minutes on each side (for
	medium rare).</p></item>
	<item><p>Remove the steak from the grill and let it rest for 3
	to 5 minutes so the juices that were drawn to the center by
	cooking redistribute for even color. Then, using a very sharp
	knife, slice the steak as thin as you can, against the grain
	and on a very sharp angle.</p></item>
	<item><p>Serve the steak, which should be very juicy, either
	plain or on top of sliced French bread, and accompany each
	serving with several tablespoons of the sauce.</p></item>
      </list>
    </preparation>
  </entrée>

  <beverage virgin="false">
    <name>Margarita</name>
    <source>Paula Angerstein</source>
    <ingredientList>
      <ingredient>
	<quantity units="oz">1.5</quantity>
	<name>Tequila</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">0.5</quantity>
	<name>Paula’s Texas Orange</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">1</quantity>
	<name>Lime Juice</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <p>Rub the rim of a margarita glass with the rind of a lime and
dip rim in salt. Shake ingredients with ice and strain into glass.</p>
    </preparation>
  </beverage>

  <beverage virgin="true">
    <name>Shirley Temple</name>
    <source><em>Mr. Boston Official Bartender’s Guide</em></source>
    <ingredientList>
      <ingredient>
	<name>Ginger ale</name>
      </ingredient>
      <ingredient>
	<quantity units="dash">1</quantity>
	<name>Grenadine</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <p>Add grenadine to tall glass filled with ice; top with ginger
      ale, decorate with an orange slice and cherry.</p>
    </preparation>
  </beverage>

  <beverage virgin="false">
    <name>Long Island Iced Tea</name>
    <source><em>Mr. Boston Official Bartender’s Guide</em>, modified</source>
    <ingredientList>
      <ingredient>
	<quantity units="oz">0.5</quantity>
	<name>Vodka</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">0.5</quantity>
	<name>Gin</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">0.5</quantity>
	<name>Light Rum</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">0.5</quantity>
	<name>Tequila</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">0.5</quantity>
	<name>Triple Sec</name>
      </ingredient>
      <ingredient>
	<name>Juice of ½ lemon</name>
      </ingredient>
      <ingredient>
	<name>Cola</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <p>Combine ingredients and pour over ice in a tall glass. Add a dash
of cola for color. Garnish with slice of lemon.</p>
    </preparation>
  </beverage>

  <appetizer servings="4">
    <name>Pasta from Hell</name>
    <source><em>The Thrill of the Grill</em>, by Chris Schlesinger & John Willoughby</source>
    <description>
      <p>Constantly challenged by my fire-eating customers to create
      hotter and hotter food, I decided to put a stop to it once and
      for all by developing a dish that would satisfy their desires
      and quiet their demands. A dish so hot that there was no
      hotter; so hot that never again would I have to take a ribbing
      from the heat freaks.</p>
      <p>This is it. Your heat source here is the Scotch Bonnet chile
      pepper, widely accepted as the hottest commercially cultivated
      chile pepper in the world. Many of my customers think this dish
      is just a bit too much, Kitchen Out of Control. But a handful of
      others, with sweat coming off the tops of their heads, eyes as
      big as saucers, bathed in satanic ecstasy, tell me that it’s
      the best thing I’ve ever created. The truth lies somewhere in
      the middle, and in fact the heat in this dish can be controlled
      by using far fewer peppers without impairing the flavor of the
      dish. But…every once in a while, when the really hard case sits
      down and insists on something that has a “real kick” to it, whip
      the full-bore Pasta from Hell on him. We’re talking culinary
      respect here.</p>
    </description>
    <ingredientList>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Olive oil</name>
      </ingredient>
      <ingredient>
	<quantity>1</quantity>
	<name>Yellow onion, diced small</name>
      </ingredient>
      <ingredient>
	<quantity>1</quantity>
	<name>Red bell pepper, diced small</name>
      </ingredient>
      <ingredient>
	<quantity>2</quantity>
	<name>Bananas, sliced</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.25</quantity>
	<name>Pineapple juice</name>
      </ingredient>
      <ingredient>
	<quantity>3</quantity>
	<name>Oranges, juice of</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">4</quantity>
	<name>Lime juice (about 2 limes)</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.25</quantity>
	<name>Chopped cilantro</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">3.5</quantity>
	<name>Finely chopped fresh red or green hot chile peppers (Scotch
Bonnet or Habañero are best)</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.25</quantity>
	<name>Grated Parmesan cheese</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">2</quantity>
	<name>Unsalted butter</name>
      </ingredient>
      <ingredient>
	<quantity units="lb">1</quantity>
	<name>Fettuccine</name>
      </ingredient>
      <ingredient>
	<name>Salt and pepper to taste</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>In a large saucepan, heat the oil and sauté the onion and red
pepper in it over medium heat for about 4 minutes.</p></item>
	<item><p>Add the bananas and pineapple and orange juice. Simmer over medium
heat for about 5 minutes, until the bananas are soft.</p></item>
	<item><p>Remove from the heat, add the lime juice, cilantro, chile peppers,
and three tablespoons of the Parmesan cheese, and mix well.</p></item>
	<item><p>In 4 quarts of boiling salted water, cook the fettuccine until
al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put
it into a stainless steel bowl.</p></item>
	<item><p>Add the spicy mixture, butter, and mix well. Season with salt
and pepper to taste and garnish with the remaining Parmesan.</p></item>
      </list>
    </preparation>
  </appetizer>

  <beverage virgin="false" servings="8">
    <name>The Last Resort</name>
    <source><em>The Thrill of the Grill</em>, by Chris Schlesinger & John Willoughby</source>
    <description>
      <p>One day the word came down from the top that the East Coast
      Grill needed to create a drink; everyone seemed to be doing it,
      and the Blue Margarita had run its course, calling for a
      successor. Answering the call of duty, we all got together one
      night after work for an R&D session at the bar. This is the
      result of that long, arduous night. This drink is something like
      a frozen Planter’s Punch or Mai Tai, is as refreshing as a
      trade wind, and the addition of a tropical fruit garnish like
      mango or papaya completes the scene.</p>
    </description>
    <ingredientList>
      <ingredient>
	<quantity units="oz">12</quantity>
	<name>Canned papaya juice</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">24</quantity>
	<name>Canned guava juice</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">1.25</quantity>
	<name>Pineapple juice</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">1.25</quantity>
	<name>Orange juice</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">8</quantity>
	<name>Coco Lopez (1 can)</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Grenadine</name>
      </ingredient>
      <ingredient>
	<quantity units="oz">2</quantity>
	<name>Golden rum (per serving)</name>
      </ingredient>
      <ingredient>
	<quantity>1</quantity>
	<name>Splash dark rum (per serving)</name>
      </ingredient>
      <ingredient>
	<quantity units="slice">1</quantity>
	<name>Mango or papaya to garnish</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>Combine all the ingredients except the rums in a
	large container and mix well.</p></item>
	<item><p>Fill a 16oz glass with ice, and add one shot (2oz) of golden rum
such as Mount Gay or Ron del Barralito.
	</p></item>
	<item><p>Fill the glass to the top of the ice level with the Last Resort
mixture and pour the contents of the glass into a blender.
	</p></item>
	<item><p>Blend until combined (about 1 minute), pour into a fancy glass,
and garnish with a slice of papaya or mango.
	</p></item>
	<item><p>Float a splash of dark rum such as Myers’ or Gosling’s on top.
	</p></item>
      </list>
    </preparation>
  </beverage>

  <entrée servings="4">
    <name>Grilled Bluefish with Chipotle Vinaigrette</name>
    <source><em>The Thrill of the Grill</em>, by Chris Schlesinger & John Willoughby</source>
    <description>
      <p>Here you’re talking strength against strength. A very strong,
      distinct-tasting, oily fish versus a hot, smoky, highly acidic
      vinaigrette. A great combination, as both flavors will
      definitely be heard from. I like to use chipotles a lot with
      grilled food because the tastes complement each other very
      well, and because it is always available canned.</p>
      <p>This dish can be served warm or cold and is a good item for
      buffets because the cooling-down process doesn’t affect the
      flavors. If you want to make a more colorful presentation, throw
      a couple of lime halves on the platter and sprnkle chopped
      cilantro and red onion on top.</p>
    </description>
    <ingredientList>
      <ingredient>
	<quantity units="Tbs">4</quantity>
	<name>Cider vinegar</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">1</quantity>
	<name>Brown prepared mustard</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">1</quantity>
	<name>Puréed chipotle pepper</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">4</quantity>
	<name>Lime juice (about 2 limes)</name>
      </ingredient>
      <ingredient>
	<quantity units="tsp">1</quantity>
	<name>Sugar</name>
      </ingredient>
      <ingredient>
	<quantity units="cup">0.5</quantity>
	<name>Extra virgin olive oil</name>
      </ingredient>
      <ingredient>
	<name>Salt and freshly cracked black pepper to taste</name>
      </ingredient>
      <ingredient>
	<quantity>4</quantity>
	<name>8oz Bluefish fillets</name>
      </ingredient>
      <ingredient>
	<quantity units="Tbs">2</quantity>
	<name>Vegetable oil</name>
      </ingredient>
      <ingredient>
	<name>Lime halves for garnish</name>
      </ingredient>
      <ingredient>
	<name>Chopped cilantro for garnish</name>
      </ingredient>
      <ingredient>
	<name>Chopped red onion for garnish</name>
      </ingredient>
    </ingredientList>
    <preparation>
      <list>
	<item><p>In a small bowl, whisk together the vinegar, mustard,
	puréed pepper, cilantro, lime juice, and sugar. Add the olive
	oil, still whisking, until the mixture is well mixed. Add salt
	and pepper to taste.</p>
	</item>
	<item><p>Season the fillets with salt and pepper to taste and
	rub them with the vegetable oil.</p></item>
	<item><p>Over medium-low heat, place the fillets skin-side up
	on the grill, and cover them with a pie pan. Cook 10 to 12
	minutes, remove the pie pan, and flip the fillets with a
	spatula. Cook them an additional 5 minutes. Check to see if
	they’re completely done by probing the flesh, looking for
	consistent opacity.</p>
	</item>
	<item><p>Remove the fillets from the grill, place them on a
	platter, and pour the vinaigrette over them. Garnish with the
	lime halves, chopped cilantro, and red onion.</p>
	</item>
      </list>
    </preparation>
  </entrée>

</recipeList>