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Grilled Swordfish

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Ingredients
  Balsamic vinegar 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Garlic 4 Clove (20 gm), minced
  Pared minced ginger root 1 Tablespoon
  White pepper 1⁄8 Teaspoon
  Swordfish/Shark / mahi-mahi fillets 20 Ounce (4 Pieces, 5 Ounce Each)
  Lemon wedges 6 (For Garnish)
  Lime wedges 6 (For Garnish)
Directions

1. In shallow glass casserole, combine vinegar, lemon and lime juice, oil, garlic, ginger root, and pepper. Add fish; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning occasionally.
2. Spray grill rack with nonstick cooking spray. Place grill rack 5 inches from coals. Prepare grill according to manufacturer's directions.
3. Drain and discard any remaining marinade. Grill fish 4 minutes on each side, until cooked through. Transfer to serving platter. Garnish with lemon and lime wedges.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish

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