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Mix together 4 tablespoons of lemon juice with 2 tablespoon of olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of grated fresh ginger, ⅛ teaspoon black pepper and cayenne pepper. Marinate the 4 swordfish in the mixture for 30 minutes – keep refrigerated. Grill the fish brushing with the marinade during cooking. Grilling time is around 4-5 minutes on each side until cooked through. Serve with a fresh tomato salad.
