As the grilling season has begun for most of us, here are two easy marinades for swordfish. Do not let the fish marinate over 4 hours. These recipes can also be used for shellfish. Combine the garlic, ginger, and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the bay leaf and salt and pepper. Yield: 2 1/2 cups Note: If you will be using the leftover marinade to baste the fish while cooking, remember to bring the marinade to a boil before reusing it. Posted to Kitmailbox Digest by firstname.lastname@example.org on Apr 24, 1997
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3970 (100%)|
|Amt Per Serving||% DV|
|Total Fat 448g||597 %|
|Saturated Fat 36g||180 %|
|Monounsaturated Fat 262.2g|
|Polyunsanturated Fat 130.4g|
|Cholesterol 0mg||0 %|
|Sodium 156.1mg||5 %|
|Potassium 25.3mg||1 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2g|
|Protein 0.4g||1 %|
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Calories per serving: 3970
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