2tablespoonscanola oil + some for oiling grill grate
1teaspoonsgrated lemon zest
2tablespoonsfreshly squeezed lemon juice
2tablespoonsminced or finely chopped ginger root
28 ounceswordfish steaks1-inch thick
Rinse the swordfish fillets under cold water, pat dry with a paper towel. Place into a zip top bag; set aside.
Whisk together the soy sauce, oil, lemon zest, juice, ginger, garlic, and Dijon in a small bowl. Pour the sauce over the fillets; seal the bag pressing out as much of the air as possible. Refrigerate for at least 4 hours or overnight.
A half hour before serving, preheat the grill to medium-hot. Brush the grate with oil; remove the fish from marinade, trying to ensure some of the ginger and garlic cling to the fish. Discard marinade. Season the fish with Kosher salt and fresh cracked black pepper. Place on the grill; cook 5 minutes on each side or until no longer pink in the center.
Remove from the grill; place on a platter. Allow the swordfish to rest about 10 minutes before serving. Serve warm.
Recipe adapted from Ina GartenIna's original recipe served six, but since we were only grilling for two, I cut the marinade in half. You can find the larger serving HERE.
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