Lime Grilled Swordfish
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Cilantro||1 Tablespoon, minced|
|Extra virgin olive oil||1 Tablespoon|
|Tamari/Reduced sodium soy sauce||1 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Swordfish steaks||20 Ounce (About 1 Inch Thick)|
1. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
2. Combine the vermouth, lime juice, cilantro, oil, tamari or soy sauce, and pepper in a zip-close plastic bag; add the swordfish steaks. Squeeze out the air and seal the bag; turn to coat the steaks. Refrigerate, turning the bag occasionally, at least 1 hour.
3. Grill the swordfish 5 inches from heat, turning once, until the fish is just opaque in the center, about 8 minutes.
4. Meanwhile, pour the marinade into a small saucepan and boil, stirring constantly, 3 minutes. Spoon the cooked marinade over the grilled fish and serve.