The tantalizing marinade teams cayenne, hot pepper sauce, ginger and lime juice to give your tastebuds a good 'kicking'!

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
2
Yield:
2 serving
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the lime juice, white wine vinegar, salt, pepper, ginger, basil, thyme, parsley, hot pepper sauce, cayenne pepper, and oil. Place the fish fillets into the bowl, cover, and marinate for at least 10 minutes, or preferably up to 3 hours.

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  • Preheat broiler or an outdoor grill for high heat.

  • Place fish onto the grill or a broiling pan. Discard marinade. Grill or broil fish about five minutes each side, until the fish flakes easily with a fork.

Nutrition Facts

354 calories; protein 27.2g; carbohydrates 2.4g; fat 26g; cholesterol 53mg; sodium 1302.5mg. Full Nutrition
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Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2008
OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had. Read More
(76)

Most helpful critical review

Rating: 2 stars
12/21/2009
This just did not work for us. The recipe stated to marinate for at least 10 minutes and preferably up to 3 hours. I marinated about 2 hours and when I took the fish out to cook the lime juice had starting "cooking" the outside of the fish (like a ceviche). Once I cooked it the outside ended up a little tough and had a too strong lime/vinegar taste. I won't make this again. Read More
(8)
105 Ratings
  • 5 star values: 68
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
07/22/2008
OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had. Read More
(76)
Rating: 4 stars
10/11/2007
I tried this tonight with swordfish steaks from Trader Joes and marinated them for about 2 hours. I added 4 cloves of garlic I had 4 steaks and also upped all of the spices by 1/2 of what was called for. These were extremely tasty and tender! It was a hit with the family the flavors all came together perfectly and gave the fish a taste that wasn't over powering on anything. I'll keep this for quick weeknight dinners as what I was looking for tonight for a long time. I'm so surprised this doesn't have more ratings it's not always about the ratings it's about the ingredients and if they fit your likes!!! Read More
(68)
Rating: 5 stars
10/24/2006
Absolutely fantastic - the best fish dish I have had in quite a while. I had to make some substitutions though: (a)didn't have lime so used lemon juice instead (my wife doesn't like lime anyway) (b) didn't have white wine vinegar used white cooking wine (c) didn't have ground ginger used fresh chopped ginger about 2 teaspoon (d) didn't have hot pepper souce used more cayenne - maybe 1 teaspoon (e) didn't have thyme used marjoram instead. This last change worried me a little bit as the two herbs are quite different - but it worked out quite well. Next time I am going to eliminate ginger (it seemed to be unnecessary) and maybe increase pepper/cayenne to add more zing to it. Read More
(39)
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Rating: 5 stars
11/02/2007
Best swordfish recipe I've ever used...I was skeptical at first but the flavors came together just right. I added garlic to the marinade and omitted the salt just for preference. Will be using this recipe again. Read More
(22)
Rating: 5 stars
02/21/2008
Used this recipe over mahi-mahi and it was delicious! Substituted olive oil for veggie and red wine vinegar for white - my husband and I LOVED it! Will definitely be making this again - thanks for the recipe! Read More
(14)
Rating: 4 stars
11/13/2006
Very good marinade. Only comment is that the lime juice is a very dominant flavor. I will definately use again but will reduce the amount a little so it isn't as strong. (only marinated it for 30 minutes). Thanks for the post. Read More
(12)
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Rating: 5 stars
02/08/2010
This was a terrific surprise! When it comes to fish, my family is all over the map with likes and dislikes. Whenever I make a new recipe, it is always a gamble. I made this exactly as written, but for 4 servings. I only had enough time to marinate it for about 2 hours. I grilled it on the George Foreman. EVERYONE loved it. There was a small bit left over that I threw in a tossed salad for my lunch the next day. It was delicious. This is a permanent addition to my "go to" fish file with no changes made. Read More
(11)
Rating: 5 stars
07/13/2008
THIS WAS YUMMY! instead of the white wine vinigar i used red. For the hot sause i used franks red hot. it marinated about an hour. served with wild rice and grilled green squash. I would definently make this again Read More
(11)
Rating: 5 stars
09/20/2008
Very yummy. I also used a red wine vinegar and it turned out great. Excellent served with mashed spuds and a bottle of sauv blanc. Read More
(9)
Rating: 2 stars
12/21/2009
This just did not work for us. The recipe stated to marinate for at least 10 minutes and preferably up to 3 hours. I marinated about 2 hours and when I took the fish out to cook the lime juice had starting "cooking" the outside of the fish (like a ceviche). Once I cooked it the outside ended up a little tough and had a too strong lime/vinegar taste. I won't make this again. Read More
(8)
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