Swordfish Steaks with Ginger-Mustard Marinade


  • 2 T Lemon Juice (fresh)
  • 2 T Soy Sauce (reduced sodium)
  • 2 T Mustard (coarse-grain country-style)
  • 4 clv Garlic (lightly crushed)
  • 2 t Vegetable Oil
  • 1 1⁄2 t Ginger (fresh, pared, grated root)
  • 4 Scallion (whole to garnish, optional)
  • 4 5-ounce Bonesless Swordfish Steaks


To prepare marinade, in shallow medium bowl, with wire whisk, combine lemon juice, soy sauce, mustard, garlic, oil and ginger. Add swordfish to marinade; turn to coat. Let stand 10 minutes; turn again.Transfer fish to prepared broiler pan; brush with half the marinade. Grill or broil 4” from heat 3-4 minutes, until golden brown. Turn; brush with remaining marinade. Grill or broil 3-4 minutes longer, until golden brown and cooked through. Transfer fish to large decorative platter; top with any remaining pan juices. Serve garnished with scallions if desired.


PER SERVING: 213 Calories, 9 g Total Fat, 2 g Saturated Fat, 55 mg Cholesterol, 503 mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber,29 g Protein, 13 mg Calcium

Serves 4


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