Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!swrinde!zaphod.mps.ohio-state.edu!ncar!umigw!mthvax!recipes
From: cathyn@triton.unm.edu (Robert W. Lesnick)
Newsgroups: rec.food.recipes
Subject: FISH: Swordfish Marinade
Summary: original subject was Re: REQUEST: Swordfish Marinade
Keywords: recipe fish
Message-ID: <1990Oct23.211740.15026@mthvax.cs.miami.edu>
Date: 22 Oct 90 22:26:08 GMT
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Followup-To: rec.food.cooking
Organization: University of No Money, Albuquerque NM
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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!


    Here's the one I use. All the quantities are approximate. I usually
   make enough to cover the fish.

     	1 1/2 C white zinfandel
	1 C orange juice
	1 sliced orange
	2 cloves garlic, crushed
	1 sliced onion (I like red ones)

      Marinate overnight in the fridge. Use a glass or plastic bowl so 
no metal taste translates to the fish. Bake the fish, thicken the sauce
by whatever means you like (roux, cornstarch, flour, etc) and serve the 
fish on rice with the thickened marinade as a sauce.


     Cathyn