The marinade for the swordfish works well for shrimp! Careful not to leave the swordfish or the shrimp in the marinade over an hour. I usually marinate fish or shellfish for thirty minutes. I don’t know how I came up with the idea for this marinade, but it has worked well for us and the results are delicious. Swordfish, for some reason, tends to be sold in portions that are about an inch thick. If using a thick piece of swordfish, cook the fish for about 4 minutes a side, but if you can get the market to cut the piece of swordfish into 2 pieces about 1/2 inch thick, the results will be much tastier and the cooking time will be less.
- Juice of 2 limes
- 1 ½” fresh ginger, grated
- 1 jalapeño pepper, finely chopped
- 1 tsp fresh chopped tarragon
- 3 cloves garlic, minced
- 2 T. olive oil
- salt & pepper to taste
- 1 lb. swordfish steak, cut into two pieces
- Grate, chop, and mince the enhancements. Juice two limes and mix all the ingredients together.
- Place the swordfish steak in a quart size zip-lock bag along with the marinade and close squeezing out all the air.
- Marinate the swordfish about 20 minutes.
- Grill the swordfish on a very hot grill for about 4 minutes each side if fairly close to the flame. Adjust time accordingly if fish is farther than 6 inches from the coals.