1 tablespoon lemon peel, grated
1/3 cup freshly-squeezed lemon juice
1/4 cup dry white wine
3 tablespoons safflower oil
2 tablespoons light soy sauce
1/4 teaspoon freshly-ground black pepper
1/4 cup green onions, minced
1 tablespoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 pounds firm fish, such as swordfish, tuna or shark
In a large bowl, combine lemon peel and lemon juice. Whisk in wine, oil and soy sauce. Add black pepper, green onions, ginger and garlic and mix well. Set aside.
Place fish in a glass or non-reactive dish and cover with marinade. Let marinate for 1 hour.
Remove fish from marinade. Pour marinade into a small saucepan over high heat and bring to a vigorous boil. Remove from heat.
Prepare a charcoal fire and grill fish over medium heat, brushing marinade over fish as it cooks.
If using an oven, preheat to 550 degrees, and broil fish on highest rack for about 8 to 12 minutes, turning fish once and basting with marinade.
Place fish on heated plates and drizzle with remaining marinade. Serve immediately.
Pairs Well With
I used tuna in my dish