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Post by :bizlink
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1090
Click below to download : Fishandseafood - Ginger-lime Swordfish (Format : PDF)
Fishandseafood - Ginger-lime Swordfish
Ginger-Lime Marinade:3 tablespoons canola oil
2 green onions, thinly sliced
1/4 cup fresh lime juice
1 tablespoon grated ginger
Salt and pepper to taste (optional)
1 to 1 1/2 pound swordfish
Salt and pepper to taste (optional)
Canola oil for the grid, if using a grill
To make the marinade, in a small saucepan, heat the oil and green onions over medium heat for 2 minutes. Stir in the lime juice, grated ginger, and salt and pepper is using and cook for one minute more.
Place the fish in a shallow dish and pour the warm marinade over the top. Cover and place in the refrig. For a least 2 hours, turning once after an hour. Let the fish stand at room temp. for 30 minutes before grilling.
Prepare the grill or electric grilling machine for cooking.
If using the grilling machine, place the fish on a hot grill, drizzle a bit of marinade on top, and cook for 4 to 5 minutes for each inch of thickness. When done, remove, season to taste with salt and pepper, if using, and serve immediately.
Preparation time 10 minutes. Cooking time about 3 minutes for the marinade; 10 minutes on a grill; 4 - 5 minutes in an electric grilling machine.
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2 teaspoons grated lime rind 1/2 cup fresh lime juice (about 2 limes) 1/4 cup honey 2 tablespoons bottled fresh ground ginger 2 tablespoons minced green onion 1 tablespoon low-sodium soy sauce 2 teaspoons bottled minced garlic 4 (6-ounce) swordfish steaks (about 3/4 inch thick) cooking spray 1/4 teaspoon salt 1/4 teaspoon black pepper Preheat broiler. Combine first 7 ingredients in a small saucepan. Dip each steak into lime mixture to coat. Place fish on a broiling pan coated with cooking spray. Sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. While
Fishandseafood - Swordfish - Ginger-lime Swordfish By Terrytx
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1 egg white 2 Tbl. skim milk 1/2 cup bread crumbs 1 Tbl. grated Parmesan cheese 1 Tbl. grated Romano cheese 1/8 tea. ground pepper 1 tea. dry mustard 1 tea. paprika 1 1/4 lb. swordfish, cut into 4 equal pieces Slightly whisk egg white in a wide, shallow bowl. Add milk and mix thoroughly. In another wide shallow bowl, combine bread crumbs, cheeses, pepper, mustard and paprika. Mix to blend. Coat a baking sheet with cooking spray. Dip each fish steak into egg white mix to coat evenly. Then dredge in seasoned bread crumbs, place on baking sheet and
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