6, 4 oz

Fresh or frozen swordfish or tuna steaks, cut 3/4 inch thick

1/2 tsp

Finley shredded lime peal

1/4 cup

Lime juice

2 tsp

Cooking oil


Cloves garlic, minced

1 tbsp

Snipped fresh cilantro

1 tsp

Coarsely ground black pepper

1/4 tsp




1.  Thaw fish if frozen.

2.  Combine lime peel, lime juice, oil, garlic, cilantro, pepper and salt.

3.  Place fish in a plastic bag set into a shallow dish.

4.  Pour marinade over fish.

5.  Seal bag and turn to coat the fish well.

6  Refrigerate for 1 hour, turning the bag occasionally.

7  Remove the fish from the marinade and discard the marinade.

8  Place fish on greased grill rack, directly over medium coals.

9  Grill 6 to 8 minutes or until the fish flakes, turning halfway through grilling time.