Swordfish marinades
1 lb of fish
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lime juice |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Minced fresh herbs (dill, rosemary, |
| 3 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Olive oil |
| 2 | teaspoons | Shallot or onion; minced |
| ¼ | cup | Dry white wine |
| 2 | teaspoons | Ginger; minced cilantro, or thyme) |
| ½ | teaspoon | Garlic; minced |
| 1 | pinch | Pepper |
| ½ | teaspoon | Dijon mustard |
| 1 | pinch | Pepper |
| 2 | teaspoons | Green onion; minced |
| 1 | pinch | Dried red pepper flakes |
Directions
EXAMPLE NUMBER ONE
EXAMPLE NUMBER TWO
EXAMPLE NUMBER THREE
Stir together the chosen marinade ingredients in a small bowl and pour the marinade evenly over the swordfish in a shallow glass dish.
Marinate for 15 to 30 minutes, turning once or twice, just before cooking. Acids in contact with the fish for long periods toughen the flesh.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-24-95