SWORDFISH WITH LIME-GINGER GLAZE
Serve the fish with steamed rice and braised bok
choy or Napa cabbage for an elegant and easy Asian inspired
dinner. Begin marinating the fish at least
three hours before you plan to cook it.
1/4 cup fresh lime juice
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
2 6- to 7-ounce swordfish steaks (each about 3/4
to 1 inch thick)
Whisk first 5 ingredients in glass pie dish to
blend. Add fish; turn to coat with marinade.
Refrigerate at least 3 hours or up to 6 hours,
Preheat broiler. Remove fish from marinade; reserve
marinade. Place fish on broiler pan or baking
sheet. Sprinkle with salt and pepper. Broil fish
until opaque in center, about 3 minutes per side.
Meanwhile, transfer marinade to heavy small
saucepan. Boil marinade until reduced to thin
glaze, about 6 minutes. Spoon glaze over fish.
Garnish with lime wedges and serve.