|Swordfish steak||24 Ounce (4, 6 Ounce Each)|
|Freshly ground black pepper||To Taste|
|Dijon mustard||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Limes||4 , juiced|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1 Teaspoon|
|Chopped fresh dill||1 Tablespoon|
|Salsa||1 Cup (16 tbs)|
Trim the swordfish and season on both sides with salt and pepper to taste.
Place in a glass baking dish large enough to hold the steaks in one layer.
In a small mixing bowl, combine the mustard, garlic, olive oil, lime juice, soy sauce, pepper, and dill.
Mix well and pour over the fish.
Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight, turning the steaks occasionally.
Preheat the broiler or light a charcoal fire and let burn to a gray ash.
Broil or grill about 6 inches from the heat until firm to the touch and done through, about 4 minutes per side.
Serve with Salsa.