Ginger Dijon Swordfish With Yogurt Sauce – a delicious recipe with soy sauce, olive oil, white vinegar, lemon, lime, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine soy sauce, oil, vinegar, zest and juice, ginger, garlic, and mustard. Reserve a bit of lemon juice for yogurt sauce.
2
Pour the marinade into a ziplock bag along with the fish. Squeeze all of the air out of the bag and refrigerate at least 1 hour (overnight if possible).
3
In a small bowl, combine yogurt, remaining lemon juice and mint. Cover with plastic wrap and refrigerate until ready to serve.
4
Grill fish over a medium high heat until cooked through. Remove from heat and allow to rest.
5
While fish is resting, pour remaining marinade into a sauce pan and reduce until you have a thick syrup. Add a splash of white wine to thin it back out a bit. (Hold off on the salt until the very end as the soy sauce packs a salty punch).
6
Pour reduced marinade over fish and top with a dollop of yogurt sauce. Enjoy!
181
kcal
Calories
16
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup olive oil, 1 tablespoon white vinegar, 1 lemon, zested and juiced, and more.
Yes, Ginger Dijon Swordfish With Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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