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Ginger-Lime Swordfish

February 25, 2008

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Ginger-Lime Swordfish

Cooking Light, January 2002
Holy COW this was limey! I would cut the juice and the rind and add WAY more ginger. The sauce was VERY strong.
Cutting board
Knife
Measuring cups and spoons
Microplane grater
Boiler pan (we used the toaster oven)
Spatula

2 Comments
Filed Under: Recipe ReviewTagged: Asian, citrus, ginger, main dish, seafood

Comments

  1. Chris says

    March 6, 2008 at 12:07 pm

    We used fresh lime. It was way too limey!

    Reply
  2. Al's Cooking Light Reviews says

    February 26, 2008 at 2:32 pm

    Did you use fresh lime or the lime juice in the green plastic lime?

    Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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