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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.

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Local Wild Swordfish Steak - $18.99/lb
     6-8 OZ
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
      Limes - $0.99/ea
     Farm Fresh
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
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