2 Reviews

This was delicious and has a great presentation which I hope my photo captures adequately. I admit that after coating the swordfish, there was still a lot of that 1/2 cup flour left over! Thanks, Dr. Jenny! Made for ZWT4 Zingo.

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mersaydees July 11, 2008

A good blend of flavors, attractive, and easy. I used tuna rather than swordfish, small (4 oz) fillets which seemed about the right amount for the recipe quantity of sauce. I did a pan sear, without flouring, and used strips of lemon zest for an edible garnish. With regular soy sauce the sauce was a little salty - I would use more wine and less soy sauce next time.

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realbirdlady July 05, 2008
Swordfish With Savory Ginger Soy Sauce