4 ounces fresh or frozen swordfish or tuna steaks, cut 3/4-inch thick
teaspoon finely shredded lime peel
cup lime juice
teaspoons cooking oil
cloves garlic, minced
tablespoon snipped fresh cilantro
teaspoon coarsely ground black pepper
- Thaw fish, if frozen. For marinade, combine lime peel, lime juice, oil, garlic, cilantro, pepper, and salt. Place fish in a plastic bag set into a shallow dish. Pour marinade over fish in bag. Seal bag; turn to coat well. Refrigerate 1 hour, turning bag occasionally.
- Remove fish from marinade; discard marinade. Place fish on greased grill rack directly over medium coals. Grill 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling time.
- Or, preheat gas grill. Adjust heat for direct cooking. Place fish on greased grill rack over medium heat. Grill uncovered as directed in step 2. Makes 6 servings.
Nutrition Facts(Lime-Marinated Swordfish)
- Per serving:
- 212 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 49 mg chol.,
- 306 mg sodium,
- 3 g carb.,
- 0 g fiber,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet