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
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
