Swordfish fillets marinated in lime juice with white wine, fresh and dry herbs, and the extra 'bite' of hot pepper sauce and cayenne pepper. After marinating, just 10 minutes on the barbecue will seal those great flavours into this delicious fish dish!
OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had. - 21 Jul 2008 (Review from Allrecipes US | Canada)
I tried this tonight with swordfish steaks from Trader Joes and marinated them for about 2 hours. I added 4 cloves of garlic I had 4 steaks, and also upped all of the spices by 1/2 of what was called for. These were extremely tasty and tender! It was a hit with the family, the flavors all came together perfectly and gave the fish a taste that wasn't over powering on anything. I'll keep this for quick weeknight dinners as what I was looking for tonight for a long time. I'm so surprised this doesn't have more ratings, it's not always about the ratings, it's about the ingredients and if they fit your likes!!! - 10 Oct 2007 (Review from Allrecipes US | Canada)
Absolutely fantastic - the best fish dish I have had in quite a while. I had to make some substitutions, though: (a)didn't have lime, so used lemon juice instead (my wife doesn't like lime anyway), (b) didn't have white wine vinegar, used white cooking wine, (c) didn't have ground ginger, used fresh chopped ginger, about 2 teaspoon, (d) didn't have hot pepper souce, used more cayenne - maybe 1 teaspoon, (e) didn't have thyme, used marjoram instead. This last change worried me a little bit, as the two herbs are quite different - but it worked out quite well. Next time, I am going to eliminate ginger (it seemed to be unnecessary) and maybe increase pepper/cayenne to add more zing to it. - 24 Oct 2006 (Review from Allrecipes US | Canada)