Preparation:
Grill fillets to desired state.
While fillets are cooking, bring water to boil, then add peppercorns, lemon juice and garlic. Turn down to simmer. When fillets are cooked, add to simmering sauce.
Leave for a minute of two to allow the juices to flavor the sauce, then thicken sauce with cornstarch.
Just before serving, season with salt [if desired] and add parsley.
Serve with rice or potatoes.
From KANGAROO COOKIN', by Peter Winch Wakefield Pres |
