1. Take your fresh swordfish and pat dry. In a small bowl, mix the marinade ingredients. Set the steaks in and flip over once or twice to coat. Put it all in the fridge for a minimum 20 minutes.
2. Once steaks are marinaded, heat your grill to a medium high heat. You are talking about 325-350F. Place the swordfish on the hot grill. Not to worry, it will flare up a bit. A tip, do not move it to much. It is fine to flame. Cook about 2-3 minutes on the first side, flip and cook about the same on the other side. Some like it rare, I DO NOT! Swordfish cooks really fast though. Unsure, use a meat thermoter.
3. When the fish done, server on a bed of veggies. You can put the Dana's Homemade Salsa on top or garnish the fish with it and put it on the side. If the link above does not work for Dana's Salsa, try this url: http://www.lamsonadventures.com/recipes/salsa.htm ______________________________________________________________________ Per Serving: 292 Calories; 21 g Fat; 4 g Sat Fat; 44 mg Cholesterol; 102 mg Sodium; 2 g Carb; 0.09 g Fiber; 23 g Protein.
I have to admit. The first time we made this, we used PACE Brand, Cilantro Salsa. It was really good. If you make Dana's Salsa, I found that you want to put in a little less onion or remove it all together. Counts are not including the salsa.