Baked Swordfish With a Twist

A little bit of sweet with a little bit of a bite. I am a huge seafood fan and I love cooking it, I like the way the scent fills up the entire house. You definately need good hearty pieces of swordfish thawed to start with. You will cook this in a small pan ( I usually use one of my bread pans or a roast pan).

• Ready In: 20 mins
• Serves: 2
• Yields: 2 fish

Ingredients

• 2  cups  of margaritaville  margarita mix
• 1⁄2 lemon, cut into rings
• 1  lemon, cut into quarter pieces (squeezed)
• 1  tablespoon paprika
• 1⁄2-1  tablespoon cayenne
• 1  touch black pepper

Directions

1. Mix all ingredients adding cayenne to taste. Add Swordfish and allow to marinate for about 6 to 8 hours.
2. line your pan with tinfoil, make sure you have enough to fold down. You will want it to be neat because toward the end of the cooking time for the fish you will open up your tinfoil and let your fish set in the oven for a few more minutes until just right. Besides, when you do clean up it's quick; lickity split.
3. Put your fish inside the lined pan and pour some of your marinade into the pan.
4. Put the lemon rings on top of the fish.
5. Fold over your tin foil and place in the oven for roughly 15-20 minutes (depends on the size and thickness of the fish). Towards the end of your bake time open up the tin foil and put your oven on broil. Only broil for a few minutes, any longer and you risk having dry fish.
6. Once finished, garnish with the cooked lemon rings and a sprig of parsley.
7. I usually fix this with spanish rice, pretty good combination, especially when paired with a great pinot grigio.