| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Minced garlic |
| 1 |
tb |
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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