| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Low-cal, Grill, Tried |
6 |
Servings |
INGREDIENTS
| 6 |
|
Swordfish steaks,1"thick |
| 3/8 |
c |
Dry sherry |
| 1 1/2 |
|
Garlic clove,mince |
| 2 1/4 |
ts |
Ginger,mince |
| 1 1/2 |
ts |
Lemon zest,grated |
| 1 |
c |
Soy sauce |
| 1 1/2 |
|
Carrot,small,minced |
| 1 1/2 |
tb |
Red bell pepper,nince |
| 3 |
|
Scallions,small,chop fine |
| 3 |
tb |
Extra virgin olive oil |
INSTRUCTIONS
1) Place fish in glass dish. 2) Combine soy sauce,sherry,carrot,garlic,red
pepper,ginger,scallions & lemon zest.Pour over fish.Cover & set aside 1hr
at room temperature.Remove fish from marinade & pat dry,& brush w/oil. 3)
Light grill or broiler.Brush grill rack or broiler pan w/vegetable oil &
cook fish steaks,4" from heat,turning once & basting occasionally w/remain-
marinade until the fish is opaque throughout,4-5min @ side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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