Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!samsung!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: silvia@portia.Stanford.EDU (Silvia Ercolani)
Newsgroups: rec.food.recipes
Subject: FISH: Swordfish Marinade
Summary: original subject was Re: REQUEST: Swordfish Marinade
Keywords: recipe fish
Message-ID: <1990Oct19.202513.20807@mthvax.cs.miami.edu>
Date: 19 Oct 90 20:02:12 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.cooking
Organization: AIR, Stanford University
Lines: 25
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

In article <1990Oct19.020711.9251@mthvax.cs.miami.edu> montagna@mizar.usc.edu (Cathy Montagna) writes:

>Does anybody out there have a good marinade for swordfish?  The only
>marinade I could find combined soy sauce, catsup, vinegar, sugar
>and garlic.  It was okay, but I was hoping for something better!

This is the way I like swordfish, very simple, so you can fully taste
the flavor and richness of the fish:

Garlic, one big clove for each steak
Rosemary.
Salt (coarse), pepper
Olive oil

mince finely the garlic and the rosemary (faster if you use a food processor). 
put some oil salt pepper and the minced garlic and rosemary in a large pan.
mix together. put the fish steaks and let aside in the fridge for about 1 hour.
turn a couple of times to marinate the fish evenly.

Then cook on the barbecue. when cooking, if the fish gets too dry use a spoon
and put little oil of the marinade on it.

A great success among my friends..

Silvia