Chili-Lime Swordfish
Swordfish goes down especially well with a light, mineral or fruit biased white wine, and this chili-lime recipe will supply the kick you need to enjoy both. It’s easy to make, less than an hour from prep to plate, and most of that is waiting for the marinade to work its magic. That should be just about enough time to cool down the chardonnay. Swordfish is thick, meaty and tasty, and this recipe makes the most of one of the ocean’s premier offerings. Cut up some fresh fruit — grapes, strawberries, kiwi, lime or mandarine orange — to add some fruity notes that will compliment your wine.
2 medium sized swordfish fillets
MARINADE
2 tbsp soy sauce
Juice of 1 lime
2 tsp minced ginger
2 tsp mince garlic
SAUCE
1/2 can coconut milk
4 tbsp lime juice
2 Serrano chilies, cut into small chunks
1 tsp minced ginger
1 tsp minced garlic
1/2 tsp lime zest
Handful of cilantro
Salt and pepper to taste
Soak the filets in the marinade for 30 to 60 minutes.
Line a large baking sheet with foil and grease.
Lay swordfish on foil and season with salt and pepper on both sides to taste.
Slip lime slices underneath the swordfish.
Stir together ingredients for sauce.
Pour mixture over swordfish.
Fold sides of foil up over the swordfish (don’t worry if it doesn’t cover the swordfish completely).
Bake for 15-20 minutes.
Switch oven to broil and cook another 5 minutes.
Sprinkle chopped cilantro over the top and serve.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755