Ingredients
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1/3 cup soy sauce
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1 teaspoon lemon peel, grated
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1 garlic clove, crushed
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2 teaspoons Dijon mustard
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1/2 cup salad oil
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8 small swordfish steaks or 4 large swordfish steaks, cut in half
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lemon wedge, to serve
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parsley sprig, to serve
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1/2 cup butter, softened
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1/2 cup avocado, mashed
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4 tablespoons fresh lemon juice
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2 tablespoons fresh parsley, minced
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1/4 cup fresh lemon juice
Instructions
- Fish:
- Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times.
- To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork.
- You may also barbeque this. If you do brush it with the marinade often.
- Serve hot with avocado butter, lemon wedges and fresh parsley sprigs.
- Avocado Butter:
- In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
- Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.