This marinade is awesome and versatile. Also awesome? Swordfish; I can’t really get enough of it lately.
1/3 cup soy sauce
1/4 cup canola or peanut oil, plus extra for brushing on the grill
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/4 cup minced or finely chopped ginger root
2 tablespoons minced garlic (4 cloves)
2 tablespoons Dijon mustard
1 pound swordfish
2 lemons, halved
Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Put aside half your marinade for another day (I’m freezing mine). Pour remaining marinade over fish. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Preheat cast iron pan and spray with cooking spray (pan should be very hot). Cook swordfish 5 minutes per side and then let rest 20 min, covered with foil. If swordfish hasn’t reached 145 degrees, cook until it gets there. While you’re cooking the fish, cook lemons on each side in pan to serve with.
Cut fish into 3 portions. Serve each with a half lemon.