Grilled Lemon Swordfish
Swordfish is marinated in a tart, pungent lemon-horseradish marinade prior to grilling.
1 tablespoon grated lemon peel
3/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons prepared horseradish
2 garlic cloves, finely minced
1 teaspoon dried thyme, crushed
1 teaspoon salt
Freshly ground pepper to taste
1 bay leaf
1 1/2 pounds swordfish steaks
- In shallow glass dish, combine all ingredients except fish, mixing well.
- Add swordfish; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning fish occasionally. Drain fish; reserve marinade.
- Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
- Grill swordfish over medium-hot heat about 7 minutes, basting lightly with marinade. Carefully turn swordfish and grill 5 to 6 minutes longer or until fish flakes easily when tested with a fork, basting lightly with marinade.
Makes 4 servings.