World Food and Wine
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Swordfish oreganata

Marinated swordfish can be delicious on the grill.

Ingredients

2 tablespoons olive oil
1 tablespoon lime (finely grated lime rind)
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon soy sauce (low sodium)
2 tablespoons oregano (dried, crumbled)
2 pinches salt
1 teaspoon hot pepper sauce (red pepper)
4 corn (medium sized ears of corn, husked)
2 tablespoons butter (melted)
1 1⁄4 pounds potato (small new potatoes, halved, not peeled)
4 pieces fish (swordfish steaks, 5-6 oz each)

Instructions

Mix together the oil, lime rind and juice, honey, soy sauce, oregano, salt and red pepper sauce into a self sealing food storage bag. Add the fish, remove excess air from the bag, and allow to stand at room temperature for 20 minutes.

In the meantime, place each ear of corn on a piece of heavy duty foil, brush wih melted butter, and wrap tightly.

Boil potatoes in an uncovered pot for 10 minutes. Drain well. Skewer evenly between 4 skewers.

On a grill, with the rack 6-inches above the white hot coals, grill the corn for 20 minutes, turning only once.

Remove the swordfish, place on grill with the corn, and arrange the skewered potatoes alongside. Grill 5 minutes, turn everything over, grill an additional 5 minutes.

Yield
4 servings
Nutrition: 348 calories per serving
Preparation time 15 minutes
Cooking time 25 minutes
Total time
40 minutes

Source

North American cuisine

moderate, grill, pan fry
fish & seafood, dinner
American food recipes
Food in U.S.A.

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