Ingredients: 1/4 cup minced fresh parsley 1/4 cup olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 2 teaspoons Dijon mustard 1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried) 1/2 teaspoon pepper 1 1/2 pound swordfish or shark skeak (3/4 inch thick) salt
Directions:1. In shallow dish large enough to hold steaks in single layer, mix together parsley, oil, lemon juice, garlic, oregano, mustard, thyme and pepper. Add steaks, turning to coat well; cover and arinate for 30 minutes at room temperature or 1 hour in refrigerator, turning often. 2. Remove steaks, reserving any marinade. Cook on greased grill over hot coals or on high setting for 3 to 4 minutes or until steaks are well marked. Turning carefully and brushing lightly with marinade, cook for 3 to 4 minutes longer or until fish flakes easily when tested with fork. Season with salt to taste. |