This recipe is from the classic Jr. League of Pasadena cookbook called ” California Heritage”; one of the best cookbooks I’ve ever owned. I’ve been making this swordfish marinade off and on since the book came out in 1976, and it remains one of my favorites. This page in my book is falling out and covered with splatters; the sign of a good recipe! They recommend serving it with their avocado butter, which is also delicious but not at all necessary.
1/3 cup soy sauce
1 tsp. grated lemon peel
1/4 cup fresh lemon juice
1 clove garlic, crushed or minced
2 tsp. Dijon mustard
1/2 cup salad oil
8 small swordfish steaks (or 4 large, cut in half)
Lemon wedges
Combine the soy sauce, lemon peel, lemon juice, garlic, mustard and oil in a small bowl, blending well. Place the swordfish steaks in a shallow 13×9-inch baking dish. Pour the soy sauce marinade over the fish, pricking the fish thoroughly with a fork to assure penetration of the marinade. Turn the fish occasionally, again pricking with a fork. Let the fish marinade in the refrigerator for 1-3 hours. To cook, either broil or barbecue for 5 to 6 minutes on each side. Brush with the marinade during the cooking. Garnish with lemon wedges. Serves 8.
Avocado Butter
1/2 cup softened butter
1/2 cup mashed ripe avocado
4 Tbs. fresh lemon juice
2 Tbs. finely chopped fresh parsley
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
Whip the butter with an electric mixer in a small mixing bowl until soft and creamy. Beat in the remaining ingredients. Refrigerate until ready to serve. The butter will hold about one hour. Makes about 1 1/2 cups and is great with any barbecued fish; particularly swordfish or salmon.
Note – Unless the steaks are really thick, I think this cooking time is too long. After shelling out some serious money for fresh swordfish, you won’t want to overcook it. I like Ina Garten’s method for perfect fish…take it off the barbecue when not quite done, cover with tin foil and let it rest for 5 minutes or so. The fish will continue to cook and be moist and delicious.
{ 2 comments… read them below or add one }
Sounds great! Have you tried this marinade on other fish?
The recipe says it is great with salmon too, but I have yet to try it. But why not halibut or sea bass also? But no, I’ve only used it with swordfish; and too many times to count!