by Marissa Grace
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Marissa Grace's Notes:
Expand1/4 cup soy sauce Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 tablespoon white vinegar Ask a question about this ingredient
1 lemon, zested and juiced Ask a question about this ingredient
1 lime, zested and juiced Ask a question about this ingredient
1 tablespoon ground ginger Ask a question about this ingredient
5 cloves garlic minced Ask a question about this ingredient
2 tablespoons dijon mustard Ask a question about this ingredient
2 pounds swordfish Ask a question about this ingredient
1/3 cup plain yogurt Ask a question about this ingredient
1 tablespoon mint leaves, chopped Ask a question about this ingredient
Combine soy sauce, oil, vinegar, zest and juice, ginger, garlic, and mustard. Reserve a bit of lemon juice for yogurt sauce.
Ask a question about this stepPour the marinade into a ziplock bag along with the fish. Squeeze all of the air out of the bag and refrigerate at least 1 hour (overnight if possible).
Ask a question about this stepIn a small bowl, combine yogurt, remaining lemon juice and mint. Cover with plastic wrap and refrigerate until ready to serve.
Ask a question about this stepGrill fish over a medium high heat until cooked through. Remove from heat and allow to rest.
Ask a question about this stepWhile fish is resting, pour remaining marinade into a sauce pan and reduce until you have a thick syrup. Add a splash of white wine to thin it back out a bit. (Hold off on the salt until the very end as the soy sauce packs a salty punch).
Ask a question about this stepPour reduced marinade over fish and top with a dollop of yogurt sauce. Enjoy!
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
