1 1\/2 lb. swordfish steaks, 3\/4 to 1 inch thick
\n1\/4 C. lime juice
\n2 T. vegetable oil or olive
\n1 tsp. finely chopped ginger root
\n1\/4 tsp. salt
\nDash of ground red pepper (cayenne)
\n1 clove garlic, crushed
\nLime wedges, if desired<\/p>\n
Any firm fish, such as tuna or halibut, can be used in this recipe. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow nonmetal dish or heavy-duty resealable plastic bag. Add fish, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours. Heat coals or gas grill. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.<\/p>\n
Yield: 6 servings
\nCalories: 170
\nFat: 10g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 lb. swordfish steaks, 3\/4 to 1 inch thick 1\/4 C. lime juice 2 T. vegetable oil or olive 1 tsp. finely chopped ginger root 1\/4 tsp. salt Dash of ground red pepper (cayenne) 1 clove garlic, crushed Lime wedges, if desired Any firm fish, such as tuna or halibut, can be used in this recipe. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow nonmetal dish or heavy-duty resealable…<\/p>\n