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Mexican Grilled Swordfish

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Ingredients
  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)
  Swordfish steaks 4
  Tomato salsa 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Everyday

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