About this recipe: Invented by a friend and I while very drunk after a midweek afternoon pool tournament. I somehow had the where-with-all to write it down. I reckon it'd work well with swordfish but I've never tried it.
Altered ingredient amounts. Actually, I think it should be the juice of a quarter of a lemon. It can get a bit acidic otherwise. Made it again the other day and my mate reckons it'll be good with mussels. - 04 Aug 2010