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Pasta, Seafood and Eggs:
Lemon Thyme Swordfish

from Dining by Design
Stylish Recipes Savory Settings


INGREDIENTS:
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
TO PREPARE:

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.

YIELD: 4 servings



Copyright 1999 by The Junior League of Pasadena, Inc.  All rights reserved.

Visit The Junior League of Pasadena web site to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Dining by Design will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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