Yield: 1 Servings
Measure | Ingredient |
---|---|
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