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Swordfish With Honey Lime Glaze

chef.tim.lee's picture
Ingredients
  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
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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