Marinated Swordfish

Jackie H.
Silver Post Medal for All Time! 355 Posts

Marinated Swordfish 3 I just love swordfish, but will only cook it if I go out to the market that day and buy it. I make a quick, easy marinade and refrigerate it for at least an hour before cooking. I marinate the remaining swordfish at the same time in a plastic bag and freeze. I marinate all my meat before I freeze them in freezer bags!

Ingredients:

1 lb fresh boneless, skinless swordfish (About 1 pound for 2 meals)
2 qt freezer bags
Seasoning per bag
splash Greek salad dressing
2 squirts lemon juice
dash black pepper
2 dashes lemon pepper
2 dashes garlic powder
sprinkle of basil
rice pilaf

Steps:

Cut swordfish in half.
Put each piece in a plastic bag. Add seasonings to each bag.
Seal the bag and mix the bag well with your hands.

I kept one in the refrigerator to have that night and let it marinade for an hour.
The 2nd bag I freeze.
To cook you can broil or pan brown it. I used pan browning. Just put it in a non-stick pan with some of the marinade on high to brown both sides. Then lower the heat and cover to simmer. Making sure the center is cooked by making a slit in the thicker part.

Serve with a wedge of lemon over rice pilaf.

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