Lime Grilled Swordfish Recipe
Ingredients
| Dry vermouth | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Cilantro | 1 Tablespoon, minced | |
| Extra virgin olive oil | 1 Tablespoon | |
| 1 tablespoon light tamari or reduced-sodium soy sauce | ||
| Ground pepper | 1/2 Teaspoon | |
| 4 (5-ounce) swordfish steaks, about 1-inch thick | ||
Directions
1. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
2. Combine the vermouth, lime juice, cilantro, oil, tamari or soy sauce, and pepper in a zip-close plastic bag; add the swordfish steaks. Squeeze out the air and seal the bag; turn to coat the steaks. Refrigerate, turning the bag occasionally, at least 1 hour.
3. Grill the swordfish 5 inches from heat, turning once, until the fish is just opaque in the center, about 8 minutes.
4. Meanwhile, pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes. Spoon the cooked marinade over the grilled fish and serve.
2. Combine the vermouth, lime juice, cilantro, oil, tamari or soy sauce, and pepper in a zip-close plastic bag; add the swordfish steaks. Squeeze out the air and seal the bag; turn to coat the steaks. Refrigerate, turning the bag occasionally, at least 1 hour.
3. Grill the swordfish 5 inches from heat, turning once, until the fish is just opaque in the center, about 8 minutes.
4. Meanwhile, pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes. Spoon the cooked marinade over the grilled fish and serve.
Chef
