| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/3 | c | Low sodium soy sauce |
| 1/4 | c | Fresh lemon juice |
| 1 | t | Grated lemon zest |
| 2 | t | Dijon style mustard |
| 1/2 | c | Canola oil |
| 1 | Garlic clove, minced or | |
| pressed |
INSTRUCTIONS
As the grilling season has begun for most of us, here are two easy marinades for swordfish. Do not let the fish marinate over 4 hours. These recipes can also be used for shellfish. Combine all, except the oil, in a nonreactive bowl. Whisk in the oil a little at a time. Note: If you will be using the leftover marinade to baste the fish while cooking, remember to bring the marinade to a boil before reusing it. Posted to Kitmailbox Digest by gigimfg@ix.netcom.com on Apr 24, 1997
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