Swordfish With Honey Lime Glaze Recipe
Ingredients
| Lime juice | 1/2 Cup (16 tbs) | |
| Honey | 3 1/2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Serrano chili pepper | 1 To taste, canned | |
| Cornstarch | 1 1/2 Teaspoon | |
| Salt | To Taste | |
| Cilantro | 2 Tablespoon, finely chopped | |
| 6 swordfish steaks (at least 3/4 inch thick) | ||
| Black pepper | 1 | |
| Tomatoes | 2 Cup (16 tbs), diced | |
| Cilantro sprigs for garnish | ||
Directions
To make Honey-Lime Glaze, combine lime juice, honey, garlic, chili pepper, cornstarch and 1/2 teaspoon salt in a small saucepan.
Boil about 1 minute until slightly thickened, stirring constantly.
Stir in cilantro, if desired.
Reserve half of Honey-Lime Glaze in a small bowl; cool.
Rinse steaks; pat dry with paper towels.
Season fish with salt and pepper.
Brush fish with some of the remaining glaze.
Oil hot grid to help prevent sticking.
Grill fish, on a covered grill, over medium Kingsford briquets, 6 to 10 minutes.
Halfway through cooking time, brush top with glaze, then turn and continue grilling until fish turns from transparent to opaque throughout. (Grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness.)
Stir tomatoes into reserved, cooled glaze and serve as a topping for fish.
Garnish with cilantro sprigs.
Boil about 1 minute until slightly thickened, stirring constantly.
Stir in cilantro, if desired.
Reserve half of Honey-Lime Glaze in a small bowl; cool.
Rinse steaks; pat dry with paper towels.
Season fish with salt and pepper.
Brush fish with some of the remaining glaze.
Oil hot grid to help prevent sticking.
Grill fish, on a covered grill, over medium Kingsford briquets, 6 to 10 minutes.
Halfway through cooking time, brush top with glaze, then turn and continue grilling until fish turns from transparent to opaque throughout. (Grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness.)
Stir tomatoes into reserved, cooled glaze and serve as a topping for fish.
Garnish with cilantro sprigs.
Chef
