| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | T | Minced garlic |
| 1 | T | Minced fresh ginger root |
| 1/3 | c | Fresh lemon juice, about 2 |
| lemons | ||
| 2 | c | Canola oil |
| 1 | Bay leaf crumbled | |
| Kosher salt and freshly | ||
| ground black pepper to | ||
| taste |
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 the garlic, ginger, and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the bay leaf and salt and pepper. Yield: 2 1/2 cups 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 [email protected] on Apr 24, 1997
A Message from our Provider:
“God is bigger than any church”