The Busy Gourmand

This recipe is about as simple as it gets.  Whip up a quick marinade.  Allow the fish to swim in it for a couple of hours.  Then heat up the grill.  In less than ten minutes you have a nice piece of moist fish.

• 2, 6 oz swordfish fillets
• 3 tablespoons soy sauce
• 2 tablespoons lime juice, about one lime
• 2 tablespoons rice wine vinegar
• 2 tablespoons cooking oil
• 1 tablespoon grated fresh ginger, or 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon hot chili sauce

Combine all the ingredients, except the swordfish fillets, in a bowl and whisk to combine.  Place the swordfish fillets in a one gallon resealable plastic bag.  Pour the marinade over the swordfish and close the bag.  Place the bag in the refrigerator for about 2 hours.  Turn the fillets about every half hour or so to make sure the marinade soaks into the fish evenly.

Preheat the grill on high.  You can add some oil to the grates of the grill to prevent sticking if you like.  Between the oil in the fish and the oil in the marinade I did not find it to be necessary.  Place the swordfish on the grill, and depending on the thickness of the cut, cook for 3 to 5 minutes making sure you get some nice grill marks.  Turn the fish over and grill an additional 3 to 5 minutes.  Serve immediately.