Great fish recipe from my friend Missy, which you can see at her site, Recipes by Missy. This would probably work pretty well with any sturdy fish steak. I served this with saffron rice and garlic green beans.

• 1⁄4 cup Low Sodium Soy Sauce
• 1⁄4 cup Canola Oil
• 2 teaspoons Lemon Zest
• 1⁄4 cup Freshly Squeezed Lime Juice
• 1⁄4 cup Fresh Ginger, finely chopped
• 4 cloves Garlic, minced
• 2 tablespoons Dijon Mustard
• 1 pound Swordfish Steak
• Salt and Pepper

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Put aside half your marinade for another day (I’m freezing mine). Pour remaining marinade over fish. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Preheat cast iron pan and spray with cooking spray (pan should be very hot). Cook swordfish 5 minutes per side and then let rest 20 min, covered with foil. If swordfish hasn’t reached 145 degrees, cook until it gets there. While you’re cooking the fish, cook lemons on each side in pan to serve with.