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 \N | Bay leaf crumbled |
\N \N | 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