PAN-GRILLED, LIME-MARINATED SWORDFISH STEAKS (for four)
4 swordfish steaks, 1 to 1-1/2 inches thick
salt and freshly ground black pepper to taste
6 tablespoons lime juice (about 3 limes)
2 tablespoons vegetable oil
peach pico de gallo to accompany (optional)
- Wash the swordfish under cold water, pat them thoroughly dry with paper towels, and place them in a shallow ceramic baking pan that will hold them side-by-side, packed tightly together in one layer with their surfaces exposed.
- Season with salt and pepper and pour the lime juice over them. Cover and place in the refrigerator for 4 to 6 hours.
- Remove steaks, pat them dry and rub with oil. Grill in a hot grill pan the usual 10 minutes per inch of thickness, turning mid-way through the cooking. (Alternatively, the steaks can be grilled out of doors, or broiled, for the same period of time, turning halfway through the cooking.) Serve immediately.
Grilled swordfish redux: Grilled swordfish tacos
adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill