Ginger Dijon Swordfish With Yogurt Sauce

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 tablespoon white vinegar
• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 1 tablespoon ground ginger
• 5 cloves garlic minced
• 2 tablespoons dijon mustard
• 2 pounds swordfish
• 1/3 cup plain yogurt
• 1 tablespoon mint leaves, chopped

1. Combine soy sauce, oil, vinegar, zest and juice, ginger, garlic, and mustard. Reserve a bit of lemon juice for yogurt sauce.
2. Pour the marinade into a ziplock bag along with the fish. Squeeze all of the air out of the bag and refrigerate at least 1 hour (overnight if possible).
3. In a small bowl, combine yogurt, remaining lemon juice and mint. Cover with plastic wrap and refrigerate until ready to serve.
4. Grill fish over a medium high heat until cooked through. Remove from heat and allow to rest.
5. While fish is resting, pour remaining marinade into a sauce pan and reduce until you have a thick syrup. Add a splash of white wine to thin it back out a bit. (Hold off on the salt until the very end as the soy sauce packs a salty punch).
6. Pour reduced marinade over fish and top with a dollop of yogurt sauce. Enjoy!

soy sauce, olive oil, white vinegar, lemon, lime, ground ginger, garlic, mustard, swordfish, plain yogurt, mint

Taken from food52.com/recipes/5721-ginger-dijon-swordfish-with-yogurt-sauce (may not work)