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)
- Lime wedges
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, turning once.
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.