Very nice recipe. We cooked swordfish for first time and picked up yours because it contains a combination of our favourite herbs. We grilled on a grill skillet and it came up amazing. Garnished with soft boiled potatoes and a nice french white clairette. Thanks!
I substituted the green onion with sweet purple onion. I doubled the recipe and was really worried that the 4.5 CM (1.7 Inches) of Ginger Root would over power the garlic and the dish. It seems the lemon juice really equalizes the flavors and the swordfish steaks tasted wonderful! I marinated for 20 minutes. I will do this one again.
The other day I bought two nice thick swordfish steaks at the grocery store and was looking for a good way to prepare them. I decided on this recipe as it seemed quick and easy and it was. The marinade was delicious however, I could have gone a bit more spicy but I like lots of spice. 'Twas a big hit and I will certainly make it again. The marinade complimented but did not overpower the taste of the swordfish. Thanks for posting!
Great! The amounts I used were approximate (like 2 1/2 inches ginger root and 1 T red chilli sauce), so it was spicy, but complimented the firm swordfish really well. I used a normal onion and pan fried it with the marinade, would certainly do it again.
Fabulous swordfish recipe! The lemon flavour dominates but doesn't overpower the ginger or garlic. I would have liked a bit more chili, but everyone else liked it as written. The swordfish is essential for this recipe. It was meaty and juicy. Yum! Thanks for posting! Made for ZWT 4.