Lemon and Dill Swordfish

This is a marinade we've used many times on swordfish and salmon. It has a fantastic, fresh flavor but doesn't overpower the fish and it's incredibly moist, even cooked all the way through, as I prefer it. And it's perfect for the grill, as it doesn't caramelize or burn off.

Typically, we make enough marinade to "schmear" it over the top of the fish. You let it sit for an hour or so then grill it - and it is civilized. And delicious.

This time, we had enough marinade to literally drown the 3/4-pound piece of swordfish we had. Not just "schmear" both sides...and the edges. It was submerged like a little Starfish or Tadpole in a Y swim class. For 24 hours.

And it was amazing!

I've read how lemon juice can actually start to "cook" fish, so I worried that the fish would be...cooked, before we grilled it. I'm not sure what fish cooked (or pickled, which I think is more accurate) in lemon juice would look or taste like, but this marinade and the time it sat had absolutely no negative effects. That's all I know.

(Perhaps we should have reserved some to serve with the grilled steaks, but it certainly wasn't missing anything.)

I served this with a four-serving preparation of brown rice (prepared with chicken stock instead of water), mixed with three finely minced scallions and the zest of one lemon.

Enjoy!

Ingredients:

• 1/2 C light mayo
• 1/4 C finely minced fresh dill
• zest and juice of a lemon
• Fresh cracked pepper, to taste
• 3/4 lb. farm raised swordfish steak

Method:

1. Combine all ingredients, mayo through pepper, in a bowl.
2. Add fish to the bowl and cover completely with marinade.
3. Cover bowl with plastic wrap and refrigerate until ready to grill.
4. Bring to room temperature before cooking.
5. Grill over medium heat to desired doneness.