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2 pounds of Swordfish steaks, 1 thick Marinade 1 tablespoon of grated or minced lemon peel 1/3 cup of lemon juice 1/4 cup of dry white wine 3 tablespoons of Safflower oil 2 tablespoons of light soy sauce 1/4 teaspoon of black pepper 1/4 cup of minced green onions 1 tablespoon of finely minced fresh ginger 2 Garlic cloves finely minced 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 550ºF. 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 |