- 2 6-ounce swordfish steaks, skin removed
- 1 tablespoon fresh ginger, finely minced
- 2 garlic cloves, finely minced
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
Combine all marinade ingredients and add, with swordfish, to a large ziplock bag. Refrigerate for one hour, turning half way.
Bake at 450 for 12 minutes until cooked through, then broil briefly until marinade caramelizes a little. Serve.
(Recipe adapted from: http://www.philly.com/philly/food/restaurants/recipes/34642169.html)