4 swordfish steaks, 1/4 cup teriyaki sauce, 1 tbsp. chopped cilantro, 1 tbsp. fresh lime juice, salt and pepper to taste,
your choice of seasonal vegetables,
4 large red skin potatoes.
Recipe: If using frozen swordfish steaks, let them first thaw completely, then pat dry them with tissue paper and put them in a plate. Mix the lime juice, teriyaki sauce and cilantro and pour the marinade over the swordfish steaks. Let the swordfish steaks marinate at room temperature for about 15 minutes, turning them once or twice. Grill the fish on a hot grill for about 3-4 minutes on each side, depending on the thickness. I served the grilled swordfish with sauteed vegetables and grilled sliced red skin potatoes.
