Swordfish With Honey Lime Glaze
|Lime juice||1⁄2 Cup (8 tbs)|
|Honey||3 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Serrano chili pepper/Jalapeno chili pepper||1 , seeded and minced (Use Either Fresh Or Canned)|
|Cornstarch||1 1⁄2 Teaspoon|
|Finely chopped fresh cilantro||2 Tablespoon|
|Swordfish steaks||6 (At Least 3/4 Inch Thick)|
|Black pepper||To Taste|
|Diced seeded tomatoes||1 1⁄2 Pound (About 2 Cup)|
|Cilantro sprigs||6 (For Garnish)|
To make Honey-Lime Glaze, combine lime juice, honey, garlic, chili pepper, cornstarch and 1/2 teaspoon salt in a small saucepan.
Boil about 1 minute until slightly thickened, stirring constantly.
Stir in cilantro, if desired.
Reserve half of Honey-Lime Glaze in a small bowl; cool.
Rinse steaks; pat dry with paper towels.
Season fish with salt and pepper.
Brush fish with some of the remaining glaze.
Oil hot grid to help prevent sticking.
Grill fish, on a covered grill, over medium Kingsford briquets, 6 to 10 minutes.
Halfway through cooking time, brush top with glaze, then turn and continue grilling until fish turns from transparent to opaque throughout. (Grilling time depends on the thickness of fish; allow 3 to 5 minutes for each 1/2 inch of thickness.)
Stir tomatoes into reserved, cooled glaze and serve as a topping for fish.
Garnish with cilantro sprigs.