Ingredients
- 1 tbsp canola oil
- 1 clove garlic, smashed, peeled & minced
- 1 tsp cumin
- 1/2 tsp dried crushed red chiles
- Pinch of cayenne pepper
- 1-1/2 tbsp pure maple syrup
- 4 tbsp fresh lime juice
- Salt to taste
- 2 1-lb swordfish steaks
Directions
Mix first 7 ingredients in a bowl. Add salt to taste. Pour marinade over swordfish placed in a shallow baking dish. Cover with plastic and refrigerate for up to 2 hours, turning once.
Remove fish from marinade and discard marinade.
Heat grill and grill fish on an oiled rack above coals for about three minutes per side.
Makes 4 servings
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Submitted 6/5/08.
Source:
Submitted By: Becky Gauthier
bgauthier@ethos-marketing.com
Chile Lime Swordfish