Post by blackcherry on Jul 4, 2005 21:43:52 GMT 10
Swordfish with Tequila Lime Marinade
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon lime zest
Small handful fresh cilantro, leaves and stems chopped fine (optional)
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin or chili powder
Freshly ground black pepper to taste
4 swordfish steaks, 1/2 inch thick OR 1 1/2 pounds sea scallops, cleaned & threaded on wooden skewers
Mince garlic with salt to form a paste, chopping in lime zest (and cilantro if you're using it).
Transfer to a small bowl and whisk in lime juice, tequila, and spices. Pour into a heavy duty Ziploc or a glass baking dish. Add fish or skewered scallops and cover or zip up tight. (Soaking the skewers in the marinade will keep them from burning and add to the flavor).
Marinate in the refrigerator 30 minutes, turning once. Remove from marinade and blot dry. Grill over very hot coals till cooked to taste, about 2-3 minutes per side, depending on thickness.
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon lime zest
Small handful fresh cilantro, leaves and stems chopped fine (optional)
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin or chili powder
Freshly ground black pepper to taste
4 swordfish steaks, 1/2 inch thick OR 1 1/2 pounds sea scallops, cleaned & threaded on wooden skewers
Mince garlic with salt to form a paste, chopping in lime zest (and cilantro if you're using it).
Transfer to a small bowl and whisk in lime juice, tequila, and spices. Pour into a heavy duty Ziploc or a glass baking dish. Add fish or skewered scallops and cover or zip up tight. (Soaking the skewers in the marinade will keep them from burning and add to the flavor).
Marinate in the refrigerator 30 minutes, turning once. Remove from marinade and blot dry. Grill over very hot coals till cooked to taste, about 2-3 minutes per side, depending on thickness.