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Ingredients: |
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1/4
cup plus 2 tablespoons oil
1/4 cup chopped onion
2 tablespoons red wine vinegar
1 small garlic clove, crushed
2 teaspoons Silver Spring Horseradish
1 teaspoon Bookbinder's Dijon Mustard
1/4 teaspoon dried basil, crumbled
1/2 bay leaf, crushed
1 pound swordfish steaks, about 1 inch thick |
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Directions: |
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Combine
marinade ingredients in a shallow dish. Add swordfish, turning
several times to coat with marinade. Let stand at least one
hour, turning occasionally.
Prepare barbecue. Grill swordfish until opaque, about 5 minutes
per side, basting frequently. Serve immediately.
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