Last night, we had a great dinner of grilled swordfish and barley risotto. Notice there’s a vegetable missing from that ensemble? Well, that’s because we tried to make this…
But we failed. At least we got a pretty picture! If anyone knows the secret to making an artichoke, please impart your knowledge to me. This is our second time attempting to make artichokes – they never end up edible! Maybe it’s because I used to tell people I was allergic to artichokes (as well as most other vegetables!). It took a lot to get me to even think about trying an artichoke – maybe it’s just not meant to be.
It took a lot to get me to try fish for the first time, too. I still don’t like “fishy” fish. My favorite fish now are seared tuna and swordfish, but I am trying to expand my fish palate. One of my requirements for fish is that it has to have a lot of flavor. Usually, this is in the form of a tasty sauce. Yesterday, I decided to change it up and see if I could like a fish that had a tasty marinade. It was a success!
Good marinades are so easy because all you do is throw a few ingredients together, leave the meat for a while and cook it. This is one that you’re going to want to try! We used a grill pan inside because we, unfortunately, do not have an outdoor grill.
Just grill your marinated fish over medium high heat for about 5 minutes.
Flip and grill for another 5 minutes.
And you’re done – enjoy!
Easy Grilled Marinated Swordfish
Adapted from AllRecipes
- 1 lb swordfish
- 1/3 cup white wine (I used sauvignon blanc)
- 1/4 cup lemon juice
- 2 tbsp reduced sodium soy sauce
- 2 tbsp olive oil
- 1 tbsp chicken seasoning/rub (whatever you have on hand)
- 1/4 tsp salt
- a few dashes of pepper
- a sprinkle of parsley (for garnish)
- Mix wine, lemon juice, soy sauce, olive oil, chicken seasoning, salt and pepper in a large tupperware (or some other container that will fit in your fridge to marinate the fish in).
- Put the fish in the container. Make sure it is well coated and place it in the fridge.
- Marinate for a few hours, flipping a couple times if you can. I suggest putting it together in the morning and marinating it throughout the day.
- When ready, heat up an oiled grill pan (or grill) to medium high heat and cook for about 5 minutes on each side.
- Garnish with parsley (optional) and enjoy!
My recipe for barley risotto is coming later today – it was the perfect side dish!