From Sandi's Recipe File - Grilled Swordfish Steaks and Lamb Chops

Presents

"Grilled Swordfish Steaks and Lamb Chops"

Recipe Source:
May 2000 Issue of
Homemaker's Magazine

Serving Size: 6 smallish servings

Amount Ingredient

1/2 cup each white wine, lemon juice, olive oil

4 cloves garlic, minced

1/4 cup each chopped fresh mint and oregano

1 teaspoon freshly ground pepper

6 swordfish or other fish steaks, about 1 inch thick (about 6 ounces each)

12 loin lamb chops, about 1 inch thick

Salt and pepper to taste

Preparation Instructions:

For marinade, whisk together white wine, lemon juice, olive oil, garlic, mint, oregano and pepper (can be covered and refrigerated for up to 8 hours.)
Place fish steaks and lamb chops separately in large heavy zip top plastic bags or in shallow dish large enough to hold them in single layer (refrigerate if not using immediately).
About 2 hours before grilling, pour half of marinade over lamb chops; turn to coat. Marinate in refrigerator, removing to room temperature 30 minutes before grilling.
At least 10 minutes and no more than 20 minutes before grilling, pour remaining half of marinade over fish steaks; turn to coat.
Remove fish steaks and lamb chops from marinade. Place on greased grill over medium high heat. Grill for 4 to 5 minutes on each side, or until fish is just cooked through and lamb is medium rare (for medium or well done, cook a few minutes longer).
Per serving: 396 calories; 18 g fat; 1 g carbohydrates; 52 g protein.

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