Grilled Cumin Marinated Swordfish

An excellent grilled fish recipe that I serve with other grilled vegetables and lemon rice pilaf. Yum! Marinate time is 30 minutes.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 5  tablespoons fresh lime juice
• 3  tablespoons extra virgin olive oil
• 1  teaspoon ground cumin
• 2  garlic cloves, crushed through a press
• 1⁄4 red onions or 1⁄4 yellow sweet onion, cut into thin vertical slices
• 1⁄4 cup  chopped fresh cilantro or 1⁄4 cup basil
• 1  tablespoon  fresh oregano leaves or 1⁄2 teaspoon dried oregano
• 1  teaspoon fresh thyme leaves, stripped from stems or 1⁄4 teaspoon dried thyme
• 1⁄2 teaspoon salt
•  fresh ground pepper
• 4  swordfish steaks, 3/4-inch thick (each steak should be about 1/2 lb. each)
•  lime wedge (to garnish)

Directions

1. Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
2. Add the fish steaks to the marinade; turn over to coat.
3. Cover and marinate in the refrigerator for 30 minutes.
4. Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
5. Turn steak over and grill or broil for about 5 minutes.
6. Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
7. Serve steaks on individual plates with lime wedge for garnish.
8. I like to squeeze the lime wedge over the fish for extra POW.