| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Fish, Fruits, Sauces/dips |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Swordfish steaks, 1 thick |
| 1 |
tb |
Grated or minced lemon peel |
| 1/3 |
c |
Lemon juice |
| 1/4 |
c |
Dry white wine |
| 3 |
tb |
Safflower oil |
| 2 |
tb |
Light soy sauce |
| 1/4 |
ts |
Black pepper |
| 1/4 |
c |
Minced green onions |
| 1 |
tb |
Finely minced fresh ginger |
| 2 |
|
Garlic cloves finely minced |
INSTRUCTIONS
MARINADE
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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