From "Dining by Design Stylish Recipes - Savory Settings," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl. Season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
Fire up the grill. Brush the grill rack with oil. Arrange the swordfish on the rack. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.
- 6 (6-ounce) swordfish steaks, 1/2-inch thick, skin removed
- Juice of 2 lemons
- 2 shallots, thinly sliced
- 2 cloves garlic, crushed
- 2 tablespoons coarse mustard
- 1/4 cup olive oil
- 3 or 4 sprigs of fresh thyme, minced
- Freshly ground pepper
Place the swordfish in a shallow bowl. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl. Season with the pepper. Pour over the swordfish. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
Fire up the grill. Brush the grill rack with oil. Arrange the swordfish on the rack. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.
SERVINGS: 6
