Broiled or Grilled Swordfish

Name: Broiled or Grilled Swordfish
Yield: 4 servings
Ingredients: 4 swordfish steaks, about 11/4" thick; 6 TB. lemon juice; 6 TB. olive oil; 1/2 tsp. freshly ground black pepper; 11/2 TB. Dijon mustard; 2 TB. minced fresh basil or dillweed, or 2 tsp. dried; 1 TB. minced fresh savory, oregano, marjoram, or thyme, or 1 tsp. dried

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

Great on the grill or in the oven broiler, this is a ”meaty fish” that’s filling and satisfying. It’s wonderful with a bunch of colorful vegetables: spinach, beets, corn, and cauliflower, or with Pasta with Sun-Dried Tomatoes and Pignoli Nuts or Wild Rice Fritters.

Tips: Kitchen Clue You may substitute fresh tuna, monkfish, or halibut steak. You may also vary this versatile dish by using lime juice instead of lemon or by adding a large minced shallot to the marinade.

Difficulty: Easy

Ingredients

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Scale Recipe

4 swordfish steaks, about 11/4" thick
6 TB. lemon juice
6 TB. olive oil
1/2 tsp. freshly ground black pepper
11/2 TB. Dijon mustard
2 TB. minced fresh basil or dillweed, or 2 tsp. dried
1 TB. minced fresh savory, oregano, marjoram, or thyme, or 1 tsp. dried

Instructions

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Place the steaks in a glass, ceramic, stainless-steel, or other nonreactive dish.

Combine the remaining ingredients in a small bowl.

Pour the mixture over the fish.

Let the fish marinate in the refrigerator , turning the fish after .

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