|
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 |
|
2 |
Cloves garlic, minced |
|
1 tbsp |
Snipped fresh cilantro |
|
1 tsp |
Coarsely ground black pepper |
|
1/4 tsp |
salt |
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.