25 July 2009




This is the main dish of the meal Hilary and I made at our Sister's Day party. It came from Recipezaar.

Lemon Soy Swordfish With Avocado Butter

Ingredients:
⅓ cup soy sauce
1 tsp lemon peel, grated
¼ cup fresh lemon juice
1 clove garlic, crushed
2 tsp Dijon mustard
½ cup olive oil
4 swordfish steaks

Avocado Butter:
½ cup butter, softened (no substitutions)
½ cup avocado, mashed
4 tbsp fresh lemon juice
2 tbsp fresh parsley, minced
1 tsp Worcestershire sauce
½ tsp garlic salt

Directions:
Combine first six ingredients in a large ziptop bag or plastic container. Add swordfish steaks. Seal or cover and refrigerate for 1 to 3 hours, turning a few times.
To cook, place fish on a preheated broiler pan. Broil 5 to 6 minutes on each side or until fish flakes easily when tested with a fork.
Serve hot with avocado butter, lemon wedges and fresh parsley sprigs.

Avocado Butter:.
In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients. Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.

Makes 4 servings.

Delicious! You will notice that there seems to be a lot of marinade. The original recipe called for "8 small swordfish steaks or 4 large swordfish steaks, cut in half." We didn't know whether our steaks were large or small, so we made the full amount of the marinade. It made more than we needed for our four steaks, but in the case of a marinade, it never hurts to have too much. We poured a little bit of it over the steaks as we put them in the oven.

The recipe says that it is good on the grill also.

About the avocado butter: you don't see it in the pic because we forgot about it until we had already eaten our swordfish. Whoops! That's the bad thing about having to refrigerate it until serving time. I did have a bit of swordfish left when we remembered it (I'm a slow eater), so I had a few bites of it. Make sure you don't substitute a tub spread (Country Crock, etc) for the butter. We did, and I don't think it turned out quite right. It was way too salty and didn't have the right consistency. I may have to try it again the next time I make salmon at home.



The "marination".



Looks great on this pretty platter of Hilary's.

(The pic at the top is from when I made it again, this time on the grill. It was awesome! Served with Roasted Broccoli Cheddar Patties.)

Reminder: Don't serve leftover marinade with your cooked steaks. Any leftover marinade should be thrown out when the fish goes into the oven. As Alton Brown would say: "Raw fish juice is not good eats!"



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