Preparation
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.
Add the swordfish fillets to remaining marinade, cover and refrigerate for 1 hour before barbecuing. Serve with lemon halves.
Ingredients
- 6 swordfish fillets
- Marinade
- 4 lemons, zested and juiced
- 1 tsp rigani (dried Greek oregano)
- 2 garlic cloves, finely chopped
- 60 ml olive oil
Comments ( 0 )