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