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Lemon Swordfish
1 tablespoon apple cider vinegar
2 teaspoons dry sherry
2 teaspoons golden miso
6 ounces skinless swordfish fillets, cut into 3/4 inch strips
1 tablespoons arrowroot powder
1/4 cup frozen lemonade concentrate
2 tablespoons safflower oil
1 teaspoon freshly minced ginger
1 tablespoon minced fresh garlic
1 tablespoon lemon zest
2 scallions, sliced into thin slivers 1 1/2 inches long
1 carrot, cut into 1/2 inch slivers
1/2 green bell pepper, cleaned and cut into 1 1/2 inch slivers
Canola Spray
1 tablespoon freshly squeezed lemon juice
1 1/2 cups finely shredded crisp lettuce
1/2 lemon, sliced thinly
1. Combine cider vinegar, sherry, and golden miso in a bowl. Add swordfish strips and marinate 30-60 minutes. Remove fish and reserve marinade
2. In a blender, combine marinade with arrowroot powder and lemonade concentrate until smooth
3. Heat oil in a wok. Stir fry ginger, garlic, swordfish, lemon zest, scallions, carrot, and pepper for 3 minutes. Remove and set aside
4. Rinse out wok and reheat for 30 seconds. Spray lightly with canola spray. Pour arrowroot-lemonade into the wok. Heat until thickened, then return swordfish and vegetables to wok. Toss gently to coat
5. Stir in fresh lemon juice and serve immediately on a platter on top of shredded lettuce. Garnish with thinly sliced lemon rounds, twisted to affect a swirl. Yileds 2 servings.
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