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Ingredients
- 1/3 c. soy sauce
- 2 teaspoon grated lime peel
- 1/4 c. lime juice
- 2 cloves garlic, peeled and chopped
- 1 tbsp. Dijon mustard
- 1/4 c. peanut oil
- 1/4 c. finely minced scallion or possibly grnd onions
- 1/2 teaspoon grnd black pepper
Directions
- 1 scallion and 1 strip lime peel, cut into julienne strips (for garnish).
- Arrange the swordfish pcs in a glass or possibly stainless steel flat dish with sides high sufficient to hold marinade. ( I have used zip lock plastic bag s when cutting recipe in half.) Combine all ingredients of marinade. Pour over swordfish. Cover dish and place in refrigerator for 2 to 4 hrs, depending on when you need it. Can be boiled or possibly grilled. Broil or possibly grill for 4 to 5 min on each side. Yield: 8 main course serving or possibly cut into bite size pcs for appetizer. Preparation time: 15 min (excluding marinating). I have also used this marinade for salmon fillets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 2 servings | |
| Calories 284 | |
| Calories from Fat 242 | 85% |
| Total Fat 27.4g | 34% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2484mg | 103% |
| Potassium 191mg | 5% |
| Total Carbs 8.58g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.69g | 1% |
| Protein 3.6g | 6% |
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