This is an excellent and very flavorful recipe adapted from "The California Heritage Cookbook". I've never had anyone not like it. Any steaky fish should work. The avocado butter is a marvelous accompaniment for any barbecued fish, especially swordfish or salmon.
- 1⁄3 cup soy sauce
- 1 teaspoon lemon peel, grated
- 1⁄4 cup fresh lemon juice
- 1 garlic clove, crushed
- 2 teaspoons Dijon mustard
- 1⁄2 cup salad oil
- 8 small swordfish steaks or 4 large swordfish steaks, cut in half
- lemon wedge, to serve
- parsley sprig, to serve
- 1⁄2 cup butter, softened
- 1⁄2 cup avocado, mashed
- 4 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, minced
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon garlic salt
- Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times.
- To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork.
- You may also barbeque this. If you do brush it with the marinade often.
- Serve hot with avocado butter, lemon wedges and fresh parsley sprigs.
- Avocado Butter:.
- In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
- Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.