4 cloves garlic 1/3 cup white wine 1/4 cup lemon juice 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon poultry seasoning 1/4 teaspoon salt 1/8 teaspoon pepper 4 swordfish steaks 1 tablespoon chopped fresh parsley 4 slices lemon, for garnish
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Asparagus and Endive Salad 2 1/2 cups diagonally sliced asparagus 2 cups rinsed, dried and torn endive leaves 2 large oranges, sliced into rounds 1 red onion, thinly sliced 1/3 cup raspberry vinegar 2 tablespoons canola oil 1 tablespoon orange juice 1 tablespoon white sugar salt and pepper to taste
Blanch asparagus for 1 minute in a large pot of boiling water; drain, and plunge asparagus into a bowl of cold water. Drain again and dry. In a large bowl, combine the asparagus, endive, oranges, and red onion. In a small bowl, whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture, toss well and serve
4 cloves garlic
ReplyDelete1/3 cup white wine
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
4 swordfish steaks
1 tablespoon chopped fresh parsley
4 slices lemon, for garnish
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt and pepper. Mix just to blend. Place swordfish steaks into the marinade, and refrigerate for 1 hour, turning frequently.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side. Garnish with parsley and lemon wedges.
Asparagus and Endive Salad
ReplyDelete2 1/2 cups diagonally sliced asparagus
2 cups rinsed, dried and torn endive leaves
2 large oranges, sliced into rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Blanch asparagus for 1 minute in a large pot of boiling water; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
In a small bowl, whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
Add dressing to the asparagus endive mixture, toss well and serve