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home > recipes > seafood > broiled oriental swordfish
from New Jersey, USA Broiled Oriental Swordfish 2 T. fresh lemon juice 2 T. soy sauce 1 T. olive oil 1 T. ginger, freshly minced 1 clove garlic, peeled & finely minced 1/2 lb. swordfish steak, cut 1 1/4 to 1 1/2" thick 2 scallions, thinly sliced on diagonal 1 lemon, cut in half Combine lemon juice, soy sauce, olive oil, ginger & garlic in a bowl. Marinate fish in mixture 1 hour in refrigerator, turning occasionally. Remove from marinade, scrape off the ginger & garlic that clings. Strain marinade, reserving liquid. Preheat broiler. Put swordfish on a lightly oiled, flat broiling dish. Brush with reserved marinade. Broil fish, 4" from heat, to desired degree of doneness, 4 to 5 minutes per side. Do not overcook. Sprinkle with scallions, garnish with lemon halves. Serve immediately. Serves 2.

Broiled Oriental Swordfish


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(posted October 19, 1995)

from New Jersey, USA

Broiled Oriental
Swordfish

2 T. fresh
lemon juice
2 T.
soy sauce
1 T.
olive oil
1 T. ginger, freshly minced
1
clove garlic, peeled & finely minced
1/2 lb.
swordfish steak, cut 1 1/4 to 1 1/2" thick
2 scallions, thinly sliced on diagonal
1
lemon, cut in half

Combine lemon juice, soy
sauce, olive oil, ginger & garlic in a bowl. Marinate fish in mixture
1 hour in refrigerator, turning occasionally. Remove from
marinade, scrape off the ginger &
garlic that clings. Strain marinade, reserving liquid.
Preheat broiler. Put
swordfish on a lightly oiled, flat broiling dish. Brush with reserved
marinade. Broil fish, 4" from heat, to desired degree of doneness, 4 to 5 minutes per side. Do
not overcook. Sprinkle with scallions,
garnish with lemon halves. Serve immediately. Serves 2.





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