- 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 ,
- 11 g fat
- (3 g sat. fat ,
- 49 mg chol. ,
- 306 mg sodium ,
- 3 g carb. ,
- 0 g fiber ,
- 25 g pro.
Kelly Cummins 1905 Days Ago
Great recipe. I added a little extra lime juice and cooked it in a pan along with the marinade- really locked in the flavor. I also sprinkled a little of my favorite Cajun seasoning onto the filets while it cooked. Excellent!