Grilled ginger-lime swordfish

My word! It has been hot recently! I have to say, when it is this hot I like to keep my barbecues nice and simple, giving me more time in the pool and less time behind the grill. I am not a huge fish eater, but I love fish that has the texture of meat and preferably no fish bones.

I tried swordfish for the first time a few weeks ago and, I have to say, I was pleasantly surprised and tried to find a recipe which lets this flavoursome fish do the talking yet has a hint of summer goodness about it.

I think this ‘Grill Ginger-Lime Swordfish’ recipe does the business and the fact that, from start to finish, you could be eating in 25 minutes means you can jump straight back in the pool.

Ingredients for the marinade to serve two people:
▪ 2 swordfish steaks 200gms
▪ 3 tablespoons of honey
▪ 3 tablespoons of soy sauce
▪ 1 tablespoon of good olive oil
▪ 1-2 minced garlic cloves
▪ 1-2 tablespoons of freshly-grated ginger
▪ Juice of 1 lime
▪ ¼ teaspoon of white pepper

Place the swordfish in a large glass bowl. Combine the marinade ingredients in a small bowl or cup and pour over the fish. The fish must be evenly coated for the best results. Cover the bowl with cling film and chill in the refrigerator for between 30 minutes and one hour. Get your gas or charcoal grill to a medium-high heat. Take the fish out of the marinade, making sure you reserve the remaining marinade. Oil the grill and place the fish on the oiled surface and brush with marinade.

Cook each side for about 3-4 minutes frequently basting with the marinade until the fish is opaque in the centre. Remove from the heat and serve immediately with some simple salad leaves drizzled in good balsamic vinegar and extra olive oil.

By Chris Winstanley