Ingredients:
5 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 garlic cloves, crushed through a press
1/4 red onions or 1/4 yellow sweet onions, cut into thin vertical slices
1/4 cup chopped fresh cilantro or 1/4 cup basil
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
1 teaspoon fresh thyme leaves, stripped from stems or 1/4 teaspoon dried thyme
1/2 teaspoon salt
fresh ground pepper
4 swordfish steaks, 3/4-inch thick ( each steak should be about 1/2 lb. each)
lime wedges ( to garnish)
Directions:
Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
Add the fish steaks to the marinade; turn over to coat.
Cover and marinate in the refrigerator for 30 minutes.
Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
Turn steak over and grill or broil for about 5 minutes.
Check for doneness, insert the tip of a knife into the thickest part of the steak–fish is done when it changes color from translucent to opaque.
Serve steaks on individual plates with lime wedge for garnish.
I like to squeeze the lime wedge over the fish for extra POW.
Servings: 4
Time preparation: 30 min.
Time total: 42 min.