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3 pounds swordfish steaks, 1 inch thick
1 tablespoon fresh lemon peel, grated
3/4 cup freshly squeezed lemon juice
3/4 cup vegetable oil or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons Gold's prepared horseradish
1 pinch each garlic and onion powder
1 pinch paprika
olive oil spray
fresh lemon slices, for garnishing
Spray an ovenproof dish lightly with Pam or olive
oil spray. Place fish in the dish and spray fish
also.
Combine remaining ingredients (except for garlic
powder. onion powder, and paprika) and marinate in
refrigerator overnight.
The next day, drain and reserve marinade for
basting; pour marinade into a small saucepan, bring
to a boil and allow cooling.
Meanwhile, grease the grill lightly with Pam or
olive oil spray. Season the fish well with salt,
pepper, garlic powder, onion powder and paprika.
Place swordfish steaks over hot coals and grill
approximately 10 minutes per side, basting often
with the reserved marinade.
Serve with fresh lemon slices.
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