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Ginger-Lime-Marinated Swordfish Steaks |
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Serves: 6
Print this Recipe
Any firm fish, such as tuna or halibut, can be used in this recipe.
1 1/2 pounds swordfish steaks, 3/4 to 1 inch thick
1/4 cup lime juice
2 tablespoons vegetable oil or olive
1 teaspoon finely chopped ginger root
1/4 teaspoon salt
Dash of ground red pepper (cayenne)
1 clove garlic, crushed
Lime wedges, if desired
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.
1 Serving: Calories 170 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 60mg; Sodium 150mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 19g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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