Curried Swordfish Steaks
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Fresh lime juice||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Garlic||1 Teaspoon, minced|
|Ginger||1 Teaspoon, minced|
|Cilantro||1⁄2 Cup (8 tbs), chopped (fresh)|
|Curry powder||1 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Combine the olive oil, lime juice, soy, honey, garlic, ginger, cilantro, curry powder, salt and pepper in the blender or food processor and puree until smooth.
Pour over the swordfish, cover and refrigerate at least 30 minutes and up to 2 hours.
Rotate the fish in the Flat Standard Basket for 15 to 20 minutes or until just cooked through.