Grilled swordfish

Ingredients for 4 servings:

• 4 swordfish steaks, 150 g each
• Sea salt
• Pepper from the mill
• 3 tbsp rice wine or sherry
• 3 tsp chili oil, hot
• 2 garlic cloves, finely chopped
• 1 lime(s), juice
• 1 tbsp coriander leaves, freshly chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

For the marinade, mix the rice wine or sherry, oil, garlic, lime juice, and cilantro leaves in a bowl. Rinse the fish steaks under cold running water and pat dry with kitchen paper. Place the fish in a shallow, non-metallic dish that won’t react with acid. Sprinkle with salt and pepper, then pour the marinade over the fish and toss in the marinade. Cover with plastic wrap and refrigerate for about 90 minutes. Prepare the charcoal grill. Remove the fish from the marinade and grill over the charcoal for about 4 minutes. Turn the steaks over, brush with the marinade, and grill for another 4 minutes, until cooked through. Remove from the grill and garnish with freshly chopped cilantro and lime slices. Serve with hot jacket potatoes, grilled corn on the cob, and salad.