Yield: 1 Servings
|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