A simple but extremely tasty recipe. Mixture of herbs miraculously combined with fish, without interrupting its taste. Mint brings notes of freshness, and salt and pepper allow you to emphasize advantages of the dish. If desired, you can add chopped to the mixture ginger root, and also leave fish in it for a while (approximately 30 minutes). Marinade leftovers (if cooked more than in the recipe) go well with pasta or couscous. друзьями: 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 steaks swordfish (140 – 170 gr. Each)
- 1/2 tbsp. olive oil
- 3 tbsp. l chopped mint leaves
- 3 tbsp. l freshly squeezed lemon juice
- 1 tbsp. l chopped basil leaves
- 1 clove garlic, minced
Recipes with similar ingredients: fish fillet, lemon juice, mint basil
Recipe preparation:
- Prepare the grill (mild to high heat).
- Whisk olive oil, mint in a medium bowl with a whisk, lemon juice, basil and garlic to mix. Season salt and pepper to taste. Lubricate the swordfish steaks 2 tbsp. l cooked mixture.
- Grill until cooked, about 3 minutes each side (depending on the thickness of the steaks). Move the fish to the plates. Put the remaining sauce on top and serve.
