As the author of “The Cuisine of California” and “The California Cook,” I have researched California cooking history throughout the 20th century. From patio cooks to garden salads, modern California Cuisine has evolved a lot. This succulent swordfish dish originally relied on mesquite wood to add a smokey sweet flavor to the marinated fish. Today, I cook it on a gas grill or stovetop grill with the tangy, sweet-tart flavor contrast of lemon, garlic, and fresh ginger. As the weather warms up, this would be nice to barbecue on your outdoor grill.
Swordfish has a high mercury level and is recommended to be eaten occasionally (once a month or less), but is worth enjoying on occasion with this zesty marinade. You can use other firm-fleshed fish like shark, tuna, and halibut with this marinade.
