marinade for swordfish
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- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Minced garlic |
| 1 tablespoon | Minced fresh ginger root |
| ⅓ cup | Fresh lemon juice (about 2 lemons) |
| 2 cups | Canola oil |
| 1 | Bay leaf crumbled |
| Kosher salt and freshly ground black pepper to taste |
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: 2½ 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@... on Apr 24, 1997
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