• Fdf2c5e842eef4413ad0814698968d19

Grilled Swordfish With Mustard Lemon Marinade

From Dad's Kitchen

Prep
Cook
Serves 4people
Ingredients
2
lb fresh swordfish steaks, cut into portion size
1
lemon
1/3
cup of Ken's Steakhouse Italian Dressing, plus or minus as needed to coat the fish
2
tbsp Dijon Mustard
1
clove garlic minced
1
tsp anchovy paste
1 1/2-2
tsps. salt
1
tsp fresh ground pepper
Directions
1.
Cut the swordfish into individual portions. Remove the bloodline and skin, if desired. Wash the fish and thoroughly pat dry with paper towels.
2.
In a baking dish, whisk together the juice of half a lemon and remaining marinade ingredients, adding additional Italian Dressing to coat the fish. Adjust garlic, salt and pepper according to taste.
3.
Cover with saran wrap and let rest, unchilled, for 30-45 minutes. If marinating in advance, chill marinated fish and remove from the fridge at least 30 minutes before cooking.
4.
Preheat the grill on high for several minutes, until very hot. Place the swordfish on the hot grill, cooking approximately 7 minutes on each side, adding more time if the steaks are especially thick. Before flipping the swordfish, carefully brush or drizzle remaining marinade over the top of the uncooked side (be careful, if cooking over a flame, the marinade may cause flames to jump).
5.
If using a cooking thermometer, cook the fish to 125 degrees F.
6.
Plate fish on a clean serving platter and serve with lemon wedges.

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