Recipe - Grilled Sweet-And-Sour Carrot Salad

2 pound Swordfish steaks, 1 thick

MARINADE
1 tablespoon Grated or minced lemon peel
1/3 cup Lemon juice
One fourth cup Dry white wine
3 tablespoon Safflower oil
2 tablespoon Light soy sauce
One fourth teaspoon Black pepper
One fourth cup Minced green onions
1 tablespoon Finely minced fresh ginger
2 Garlic cloves finely minced

Combine marinade ingredients. Place swordfish in a ceramic, glass, or
stainless steel container (not aluminum or iron) and cover with marinade.
Let marinate for 1 hour. Remove fish from marinade. Pour marinade into
small saucepan over high heat. Bring to a vigorous boil, then remove from
heat. Prepare a charcoal fire and grill swordfish over medium heat,
brushing marinade over fish as it cooks. Or preheat oven to 550 F, then
turn oven setting to Broil and broil swordfish on highest rack for about 8
minutes. Turn swordfish once, basting with the marinade. Swordfish is done
when it just becomes firm to the touch and begins to flake when prodded
with a fork. Place swordfish on heated plates. Spoon a little of the
marinade over each plate. Serve at once.

Source: Pacific Flavors by Hugh Carpenter and Teri Sandison
: Stewart, Tabori & Chang (c) 1988
: Posted by Karen Mintzias
Posted to MMRecipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999