| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Fish, Fruits, Sauces/dips |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Swordfish steaks, 1 thick |
| 1 |
T |
Grated or minced lemon peel |
| 1/3 |
c |
Lemon juice |
| 1/4 |
c |
Dry white wine |
| 3 |
T |
Safflower oil |
| 2 |
T |
Light soy sauce |
| 1/4 |
t |
Black pepper |
| 1/4 |
c |
Minced green onions |
| 1 |
T |
Finely minced fresh ginger |
| 2 |
|
Garlic cloves finely minced |
INSTRUCTIONS
Combine marinade ingredients. Place swordfish in a ceramic, glass, or
stainless steel container (not aluminum or iron) and cover with
marinade. Let marinate for 1 hour. Remove fish from marinade. Pour
marinade into small saucepan over high heat. Bring to a vigorous
boil, then remove from heat. Prepare a charcoal fire and grill
swordfish over medium heat, brushing marinade over fish as it cooks.
Or preheat oven to 550 F, then turn oven setting to Broil and broil
swordfish on highest rack for about 8 minutes. Turn swordfish once,
basting with the marinade. Swordfish is done when it just becomes firm
to the touch and begins to flake when prodded with a fork. Place
swordfish on heated plates. Spoon a little of the marinade over each
plate. Serve at once. Source: Pacific Flavors - by Hugh Carpenter and
Teri Sandison : Stewart, Tabori & Chang (c) 1988 : Posted
by Karen Mintzias Posted to MM-Recipes Digest V4 #4 by
tbankerd@leading.net on Feb 02, 1999
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