Soy-Ginger Grilled Swordfish |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is one of my family's favorite recipes and also delicious with tuna or halibut steaks. I like to use concentrated frozen orange juice for a richer flavor. Marcy Hall - Visalia, California. Ingredients:
2 tablespoons orange juice |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon minced fresh parsley |
1 tablespoon lemon juice |
1 tablespoon ketchup |
1 teaspoon minced fresh gingerroot |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1 teaspoon olive oil |
2 garlic cloves, minced |
1-1/4 pounds swordfish steak |
Directions:
1. In small bowl, combine the orange juice, soy sauce, parsley, lemon juice, ketchup, ginger, oregano and pepper. Set aside 2 tablespoons mixture for basting.
2. Stir oil and garlic into remaining mixture. Place in a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 30 minutes.
3. Drain and discard marinade. Moisten a paper towel with cooking oil;using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, basting occasionally with reserved orange juice mixture. Yield: 4 servings.
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