Grilled Ginger-Lime Swordfish

This is a Cooking Light recipe, and the only way I cook my swordfish. It is so delicious, quick and easy.

Ingredients

2 teaspoons grated lime rind 

1/2 cup fresh lime juice (about 2 limes)

1/4 cup honey

2 tablespoons bottled fresh ground ginger

2 tablespoons minced green onion

1 tablespoon low-sodium soy sauce

2 teaspoons bottled minced garlic

4 (6-ounce) swordfish steaks (about 3/4 inch thick)

Cooking spray

1/4 teaspoon salt

¼ teaspoon black pepper

Directions

Place fish in a large glass bowl or shallow baking dish. Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.

Preheat grill to medium-high heat. Lightly oil cooking grate. Remove fish from marinade, making sure to reserve marinade. Place fish on oiled grill and brush with reserved marinade.

Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes. Once fish is opaque in center, remove from heat and serve.

Notes: You do not want swordfish that is gray in color with brown bloodlines. Swordfish is at its peak August through October but frozen swordfish can be found year-round. This recipe calls for vegetable oil, but any neutral oil will do. Avoid olive oil or any strong-flavored oil as it will change or overwhelm the marinade.