The original recipe calls for swordfish, but I substituted chicken since that's what I had in my kitchen.
Garlic, ginger, lemon, soy sauce, dijon mustard and a little oil make a bright and tasty marinade sure to transport you to your favorite Asian Pacific island.
I've learned a great trick about pouring marinade or other liquids into a plastic bag : put the bag in a cup, wrap the edges around the top of the glass and pour. No muss, no fuss!
I marinaded the chicken in the refrigerator for nearly 24 hours to make sure it would be tender and juicy.
Pair the chicken with grilled veggies or a lightly dressed Asian-inspired salad for a delicious dinner.
a little something extra : if you do try the fish, make sure not to marinate it too long. While the recipe calls for you to marinate it for four hours or even overnight, the acid in the lemon will essentially cook the fish, making your final entree mushy. Try two hours.