1/3 c. soy sauce
2 tsp. grated lime peel
1/4 c. lime juice
2 cloves garlic, peeled and minced
1 tbsp. Dijon mustard
1/4 c. peanut oil
1/4 c. finely chopped scallion or ground onions
1/2 tsp. ground black pepper
1 scallion and 1 strip lime peel, cut into julienne strips (for garnish).
Arrange the swordfish pieces in a glass or stainless steel flat dish with sides high enough to hold marinade. ( I have used zip lock plastic bag s when cutting recipe in half.) Combine all ingredients of marinade. Pour over swordfish. Cover dish and place in refrigerator for 2 to 4 hours, depending on when you need it. Can be boiled or grilled. Broil or grill for 4 to 5 minutes on each side. Yield: 8 main course serving or cut into bite size pieces for appetizer. Preparation time: 15 minutes (excluding marinating). I have also used this marinade for salmon fillets.
