Week 25 Featured Ingredient: Swordfish
I saw a recipe for Swordfish in a Grilling magazine and decided to make it this week's featured ingredient. We chose a very simple marinade and recipe, but the swordfish steaks tasted great. They were moist and flaky and really good. We both enjoyed them. I also made grilled vegetable kabobs marinated in Italian dressing, and I really liked the flavor the grill gave the veggies, but Jeremy wasn't a fan. He thought the concept of veggies on a stick was "weird." I think it's weird that I liked the veggies and he didn't. Very odd indeed. Grilled Swordfish
8oz swordfish steaks
teriyaki sauce
2 tablespoons butter, melted
1 teaspoon garlic powder
Directions:
Marinate swordfish in teriyaki sauce for at least 10 minutes. Grill steaks over medium heat for 5-6 minutes on each side, basting frequently with melted butter, until fish flakes easily with fork. Season with garlic powder and serve.
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