Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 6 8-ounce swordfish steaks (about 3/4 inch thick)
- 1 cup green onions, thinly sliced
- 3/4 cup fresh cilantro leaves
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons grated lime peel
- 1 1/2 tablespoons golden brown sugar
- 1 tablespoon coarsely chopped seeded jalapeno chili
- salt and pepper to taste
Preparation:
Blend everything but the swordfish together until smooth. Season with salt and pepper. Pour marinade into a shallow baking dish. Add swordfish and turning to coat. Cover and refrigerate 2 hours. Remove from refrigerator and let stand at room temperature.Preheat grill. Place fish on grill and brush with remaining marinade. Grill for about 4-5 minutes per side or until done. Fish is done when the meat is opaque and flakes easily and evenly.
Serve with salsa and/or guacamole. For added flavor add hickory wood chips while grilling.
