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from "The Silver Palate Good Times Cookbook" by Julee Rosso, Sheila Lukins and Sarah Leah Chase

Tender swordfish steaks grilled over hot coals and flavored with fresh lime juice and coriander. For a low-calorie version, simply omit the butter and add more lime juice to taste.

6 portions

3 pounds swordfish steaks
Juice of 3 limes
1/2 cup olive oil
3/4 cup chopped fresh coriander*
4 tablespoons (1/2 stick) unsalted butter, room temperature
Lime wedges

*FreshDirect Note: Fresh coriander is also known as cilantro.

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1. Place the swordfish steaks in a shallow bowl and sprinkle with the lime juice, oil, and 1/2 cup of the coriander. Marinate in the refrigerator for several hours, turning the fish occasionally.
2. Prepare hot coals with a generous mount of mesquite for frilling the fish.
3. Remove the fish from the marinade; reserve the marinade. Grill the fish, turning the steaks once and basting with the reserved marinade occasionally, just until the fish flakes easily with a fork.
4. Remove to a warmed serving platter. Spread the butter over the steaks and sprinkle with the remaining 1/4 cup coriander. Serve immediately with lime wedges.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Wild Swordfish Steak - $26.99/lb
 6 - 8 oz, Hand-cut
  Cilantro - $1.99/ea
  Limes - $0.59/ea Save! 4 for $2.00
You May Already Have
  Bertolli Classico Olive Oil - $10.99/ea
 25.5fl oz
  Breakstone's All-Natural Unsalted Butter - $2.79/ea
 2ct, 4oz ea
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