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Grilled Swordfish Steaks

1/4 c. lemon juice
1/4 c. oil
1 tbsp. fresh dill or basil (minced) or 1 tsp. dried
3/4 tsp. salt
2-3 drops Tabasco sauce
2 lbs. swordfish steaks (4 - 3/4 inch thick steaks)


In large shallow baking dish mix: lemon juice, oil, Tabasco and seasonings. Place swordfish steaks in marinade, turning once. Chill at least 1 hour. (Can be done earlier in the day - even better.) Drain. Save marinade. To Grill: Either grease the grill or use a greased hinged-wire "cage". Grill over medium high heat, 8-10 minutes each side. Baste often with marinade. (Fish should flake easily, don't overcook.) To Broil: Broil 400 degrees on a greased broiler rack 4 inches from heat source. Baste often with marinade 6-8 minutes on each side. Can substitute salmon or halibut steaks for swordfish. Can use bottled Italian dressing as a marinade.


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