Swordfish with Honey Lime Glaze
½ cup lime juice
3 ½ tbsp honey
2 cloves garlic, minced
½ to 1 serrano or jalapeno chilli pepper, fresh or
canned, seeded and minced
Salt
1 ½ tsp cornstarch
2 Tbsp finely chopped fresh cilantro
6 swordfish steaks ( at least ¾ inch thick)
Black Pepper
2 cups diced seeded tomatoes
Cilantro sprigs for garnish
To make Honey Lime Glaze, combine lime juice, honey, garlic, chili
pepper, cornstarch and ½ tsp salt in a small saucepan. Boil about 1 minute
until slightly thickened, stirring constantly. Stir in cilantro. Reserve half of
glaze in a small bowl; cool. Rinse steaks, pat dry with paper towels.
Season the fish with salt and pepper. Brush fish with some of the remaining glaze.
Oil hot grid to keep fish from sticking. Grill fish, on a covered grill, over
medium briquets, 6-10 minutes until fish turns from transparent to opaque
throughout. Grilling time depends on the thickness of the fish. Allow 3-5 minutes
for each additional ½ of thickness. Stir tomatoes into reserved, cooling glaze
and serve as a topping for fish. Garnish with cilantro springs. Serves 6