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1/4 c.
plus 2 tbsp. oil
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/2 bay leaf, crushed
1/4 c. onion, chopped
1 sm. garlic clove, minced
1/4 tsp. dried basil, crumbled
1 lb. swordfish (or any meaty fish steaks) about 1
inch thick
Combine first 7 ingredients in shallow dish. Add
swordfish, turning several times to coat with
marinade. Let stand at least 1 hour, turning
occasionally. Prepare barbecue. Grill swordfish
until opaque, about 5 minutes per side, basting
frequently.
Serve immediately.
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