Yield: 1 Servings
|⅓ cup||Low sodium soy sauce|
|¼ cup||Fresh lemon juice|
|1 teaspoon||Grated lemon zest|
|2 teaspoons||Dijon style mustard|
|½ cup||Canola oil|
|1 \N||Garlic clove, minced or pressed|
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 all, except the oil, in a nonreactive bowl. Whisk in the oil a little at a time.
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