6 swordfish steaks -- 1" thick
3/8 cup dry sherry
1-1/2 garlic clove -- mince
2-1/4 teaspoons ginger -- mince
1-1/2 teaspoons lemon zest -- grated
1 cup soy sauce
1-1/2 carrot -- small, minced
1-1/2 tablespoon red bell pepper -- mince
3 scallions -- small, chop fine
3 tablespoon extra virgin olive oil
Instructions:
Place fish in glass dish. Combine soy sauce, sherry, carrot, garlic,
red pepper, ginger, scallions and lemon zest. Pour over fish. Cover
and set aside 1 hr at room temperature. Remove fish from marinade
and pat dry, and brush with oil. Light grill. Brush grill rack or
grill pan with vegetable oil. Cook fish steaks, 4" from heat, turning
once and basting occasionally with remaining marinade until the fish
is opaque throughout, 4-5 minutes per side.
