Recipe: Grilled Swordfish in Lemon-Ginger Marinade

GRILLED SWORDFISH IN LEMON-GINGER MARINADE

2 lbs swordfish steaks, 1-inch thick
FOR THE MARINADE:
1/4 cup dry white wine
1/3 cup lemon juice
1/4 cup minced green onion
3 tablespoons safflower oil
2 tablespoons light soy sauce
2 garlic cloves, finely minced
1 tablespoon finely minced fresh ginger
1 tablespoon grated or minced lemon peel
1/4 teaspoon ground black pepper

Combine marinade ingredients. Place swordfish in a ceramic, glass, or stainless steel container (not aluminum or iron) and cover with marinade. Let marinate for 1 hour.

Remove fish from marinade; set aside. Pour marinade into small saucepan over high heat. Bring to a vigorous boil, then remove from heat; set aside.

Prepare a charcoal fire and grill swordfish over medium heat, brushing marinade over fish as it cooks. (Or preheat oven to 550 degrees F, then turn oven setting to Broil and broil swordfish on highest rack for about 8 minutes.) Turn swordfish once, basting with the marinade. Swordfish is done when it just becomes firm to the touch and begins to flake when prodded with a fork.

Place swordfish on heated plates. Spoon a little of the marinade over each plate. Serve at once.