Swordfish "down Under"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dinner: ent, Method: gri | 4 | Servings | |
INGREDIENTS
| 4 | 8-ounce swordfish steaks | |
| 1/4 | c | Lemon juice |
| 2 | T | Olive oil |
| 1 | t | Dijon mustard |
| 1 | t | Fresh ginger root, grated |
| 1/4 | t | Cayenne pepper |
| 1/8 | t | Black pepper |
INSTRUCTIONS
In a bowl, combine the lemon juice, oil, ginger, cayenne pepper and black pepper to make a marinade. Marinate the fish in the marinade for 30 minutes. Pre-heat your grill. Grill the fish, brushing several times with the marinade, until cooked through, about 4 to 5 minutes on each side. Serve with a fresh tomato salad. Suggested Wine: Champagne - Blanc de Blanc, Fume Blanc NOTES : A spicy dish that you won't forget. Try it with your favorite mustard instead of Dijon. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 16mg
Potassium: 22.6mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g