As I type this a man is here working on our freezer. It has been leaking water into the freezer for about a year now. We have been a little worried about how much it was going to cost to fix, so we have been debating about getting a new one or just having someone come out. After dealing with ice build up more times than I want to admit, we finally just called someone. This is their second time out, and said this repair should take at least an hour. I sure hope after all of this, they can fix it, and we can move on! I hate having appliance repairs and stuff like that hanging over your head, and being worried that you might have to invest in a new one at any moment.
In preparation for the work on the freezer, I had to empty it out completely. We do have a large stand up freezer in the garage, so I was able to put everything in there. But it also meant that I found all kinds of things I had forgotten about. I really should be required to clean out my freezer every couple of months. And labeling. I really should learn the beauty of a label. Plastic container filled with red stuff…..tomato sauce, enchilada sauce, barbeque sauce? How about we thaw it, and plan dinner around whatever it is! Fun times around here
Now, I realize that frozen ginger lasts for a super long time (and takes up pretty much no space), but I still found a ton of it in my freezer. Apparently it is one of those things I never think I have, and am always buying more of. So I put some of the ginger to good use with some soy sauce and lime juice in a marinade. My guys love just about all fish, but swordfish steaks are becoming one of their favorites. Our local Sprouts market has a good fish counter, and have different specials each week. So I try to pick up some wild caught swordfish, haddock, trout, and others when I can. Swordfish are a very meaty but mild fish, and they soak up the flavor in this marinade like crazy. Great for those who might not love fish as much as the next guy (talking about myself here).
- ⅓ cup soy sauce, low sodium
- 2 Tbls Sesame Oil
- 1 lime, juiced
- 1 inch piece fresh ginger, grated
- 2 cloves garlic, grated
- ¼ tsp fresh black pepper
- 4 swordfish steaks (approx 1 pound)
- Combine all of the ingredients except for the swordfish in a resealable plastic bag. Add swordfish and lightly massage mixture into the fish. Let sit in the fridge for 30-45 minutes.
- Preheat grill to medium high heat.
- Remove swordfish from the marinade and grill for about 5 minutes per side, until fully cooked (depends on how thick your steaks are).
- Remove from the grill and serve immediately.