marinated grilled swordfish

Ingredients:

2 6-8 ounce swordfish steaks, 1’ thick

3 tablespoons soy sauce

3 tablespoons dry sherry

3 tablespoons vegetable oil

1 teaspoon fresh lemon juice

1 clove garlic, crushed

Directions:

Combine three tablespoons soy sauce, three tablespoons dry sherry, three tablespoons vegetable oil, one teaspoon fresh lemon juice, and one crushed clove garlic.

Place the fish in a Ziploc bag, pour in the marinade. While closing the bag remove as much air as possible. Refrigerate for 1-3 hours, but no more than three hours.

Heat the grill to high, brush lightly with oil. Grill the fish on each side for 3-5 minutes, until just cooked through. Swordfish is very lean and can dry out quickly, take care not to overcook.

Garnish with julienned scallions and a twist of fresh lime.

Serves 2