Mexican Grilled Swordfish
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Chili powder||1 Teaspoon (5 Milliliter)|
|Lime juice||50 Milliliter (1/4 Cup)|
|Hot pepper flakes||1⁄4 Teaspoon (1 Milliliter)|
|Dried oregano||1⁄4 Teaspoon (1 Milliliter)|
|Tomato salsa||1⁄2 Cup (8 tbs)|
In shallow nonmetallic dish large enough to hold swordfish steaks in single layer, combine lime juice, oil, chili powder, hot pepper flakes and oregano.
Add fish to marinade, turning to coat on both sides.
Refrigerate, covered, 1 hour, turning occasionally.
Remove fish from marinade; place on oiled barbecue grill.
Grill over medium high heat 10 minutes per inch (2.5 cm) of thickness, until fish flakes easily with a fork, turning once and basting with marinade halfway through cooking.