Swordfish With Lemon, Garlic And Olive Marinade
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Combine the juice and zest of the lemons with the rigani, garlic cloves and olive oil in a large bowl. Reserve ¼ cup for basting swordfish during cooking.
Add the swordfish fillets to remaining marinade, cover and refrigerate for 1 hour before barbecuing. Serve with lemon halves.
6 swordfish fillets
4 lemons, zested and juiced
1 tsp rigani (dried Greek oregano)
2 garlic cloves, finely chopped
60 ml olive oil
Toegevoegd door: Natália Martins
geraadpleegde: 1275 X
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