Healthy Serving:
Lemon-Barbecued Swordfish Steaks
Ingredients:
- 3 pounds swordfish steaks, sliced 1 inch thick
- cup lemon juice
- 2 tablespoons prepared horseradish
- lemon quarters
- 1 tablespoon grated lemon peel
- 1 teaspoons salt
- teaspoon basil
- teaspoon oregano
- cup salad oil
- teaspoon pepper
Directions:
Place swordfish steaks in shallow dish. Blend remaining ingredients
and pour over fish. Chill, covered, several hours or overnight.
Drain fish, reserving marinade, and grill over slow to medium coals,
6 to 8 minutes on each side, basting frequently with marinade. Garnish
with lemon quarters. Serves 8.
Recipe from Newport Hospital's Book of Favorite
Recipes, compiled by hospital staff and friends. More
about Newport Hospital
Important Health Advisory: The U.S.
Food and Drug Administration (FDA) advises pregnant women, women
of childbearing age who may become pregnant, nursing mothers
and young children not to eat shark, swordfish, king mackerel
or tilefish. These kinds of fish may contain high levels of
methyl mercury, which may harm a baby or young child's developing
nervous system.
More
information from the FDA |
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