About this recipe: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!
3 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried parsley
1 teaspoon hot pepper sauce
1 pinch cayenne pepper
3 tablespoons vegetable oil
2 (135g) fresh swordfish fillets
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Method Prep:10min › Cook:10min › Ready in:20min
In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover and marinate for at least 10 minutes, or preferably up to 3 hours.
Preheat grill or an outdoor barbecue for high heat.
Place fish onto the barbecue or in a grilling pan. Discard marinade. Barbecue fish about 5 minutes each side, until the fish flakes easily with a fork.