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  Added: Apr 07, 2006  •  Visited (608)  •  Print version Print this recipe (67)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Barbecued Swordfish
What You Need:
MARINADE
  • 2 tablespoons lemon juice
  • 4 tablespoons orange juice
  • 4 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon minced garlic
  • 1 teaspoon oregano
  • 2 tablespoons finely chopped fresh parsley
  • ˝ teaspoon salt
  • Freshly ground black pepper
  • 2 pounds swordfish, cut about 1 inch thick
  • 1 tablespoon soft butter

  • How To Cook:
    1. Combine the lemon and orange juice, soy sauce, tomato paste, garlic, oregano, parsley, salt and a few grindings of black pepper in a large, shallow baking dish. Stir until all the ingredients are well combined. Place the swordfish in the dish, baste thoroughly and marinate for about 2 hours at room temperature, turning the fish over after the first hour.

    2. Preheat the broiler to its highest point for at least 10 minutes. Then, with a pastry brush, grease the broiler rack with the tablespoon of soft butter. Lay the swordfish on the rack, brush heavily with the marinade and broil the fish 3 inches from the heat for about 5 minutes, brushing it once or twice with the marinade.

    3. When the surface of the fish is lightly browned, turn it over with a large spatula and broil on the other side for 5 minutes, brushing on the remaining marinade once or twice more to keep the surface of the fish well moistened.

    4. When the swordfish is done it should be a golden brown and firm to the touch. Be careful not to overcook. Transfer the fish to a heated platter, pour the broiling pan juices over it and serve at once, cut into appropriate portions.
     
    To serve 4 to 6
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fish » Swordfish
    Dish » Main Course

     





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