Grilled Swordfish in Lime-Ginger Marinade

Grilled Swordfish in Lime-Ginger Marinade
Servings: 4 Prep 15 mins Marinate 15 mins Cook 10 mins


  • 2 teaspoons grated lime rind
  • 1/3 cup fresh lime juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sweet rice cooking wine (mirin) (see Note)
  • 1 tablespoon sugar
  • 1 tablespoon grated fresh ginger
  • 2 garlic, finely chopped
  • 4 swordfish steaks, 3/4 inch thick (about 6 ounces each)
  • 1 bunch (1 pound) baby bok choy, trimmed, rinsed and cut crosswise into 1-inch-wide strips
  • 6 ounces Thai rice noodles (1/8 inch)
  • 1 sweet yellow pepper, thinly sliced
  • 2 scallions, thinly sliced

Make It

1. In bowl, whisk rind, juice, soy sauce, mirin, sugar, ginger and garlic.

2. Place fish in shallow baking dish. Coat with lime mixture. Cover; refrigerate 15 minutes, turning over after 10 minutes.

3. Meanwhile, bring large pot of water to boiling.

4. Heat stovetop grill or grill pan over medium-high heat. Coat with cooking spray. Remove fish from marinade; pour marinade in saucepan.

5. Grill fish until opaque, 7 to 8 minutes, turning over halfway. Transfer fish to plate; keep warm.

6. Meanwhile, cook bok choy in boiling water until crisp-tender, 2 to 3 minutes. Using slotted spoon, remove to plate. Cook noodles in same water, following package directions.

7. Boil reserved marinade 3 minutes. Add pepper strips; cook 1 minute. Stir in scallions.

8. Serve each piece of fish over 1/2 cup noodles and a quarter of bok choy. Top each with one-quarter of sauce with pepper strips and scallions.


9. Mirin and rice noodles available from Adrianas Caravan,

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 5, chol. (mg): 45, sat. fat (g): 1, carb. (g): 50, fiber (g): 3, pro. (g): 28, sodium (mg): 701, Percent Daily Values are based on a 2,000 calorie diet.