Lemon Soy Swordfish With Avocado Butter |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is an excellent and very flavorful recipe adapted from The California Heritage Cookbook . I've never had anyone not like it. Any steaky fish should work. The avocado butter is a marvelous accompaniment for any barbecued fish, especially swordfish or salmon. Ingredients:
1/3 cup soy sauce |
1 teaspoon lemon peel, grated |
1/4 cup fresh lemon juice |
1 garlic clove, crushed |
2 teaspoons dijon mustard |
1/2 cup salad oil |
8 small swordfish steaks or 4 large swordfish steaks, cut in half |
lemon wedge, to serve |
parsley sprig, to serve |
1/2 cup butter, softened |
1/2 cup avocado, mashed |
4 tablespoons fresh lemon juice |
2 tablespoons fresh parsley, minced |
1 teaspoon worcestershire sauce |
1/2 teaspoon garlic salt |
Directions:
1. Fish:.
2. Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times.
3. To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork.
4. You may also barbeque this. If you do brush it with the marinade often.
5. Serve hot with avocado butter, lemon wedges and fresh parsley sprigs.
6. Avocado Butter:.
7. In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
8. Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.
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