| 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 gigimfg@ix.netcom.com on
Apr 24, 1997
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