Ginger Lime Swordfish

Adapted from Cooking Light

Swordfish is one of those things I only eat if fresh...and it's rarely available when I'm at the grocery store. It always reminds me of the beach because I usually order it at restaurants during the summer on vacation! I came across fresh swordfish on Saturday and couldn't resist. This dish was easy and turned out SO yummy. I highly recommend broiling this, as the recipe states. It cooked perfectly. I just modified a few of the ingredient amounts. I served this with steamed asparagus.

• 2 teaspoons grated lime rind
• 1/2 cup fresh lime juice (about 2 limes)
• 1/4 cup honey
• 2 tablespoons bottled fresh ground ginger
• 2 tablespoons minced green onion (didn't have on hand, so made without)
• 2 tablespoon low-sodium soy sauce
• 2 teaspoons bottled minced garlic
• 4 (6-ounce) swordfish steaks (about 3/4 inch thick)
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Asparagus spears (portion out as desired)

Preheat the broiler. I cooked mine on high. Combine first 7 ingredients in a small saucepan. Sprinkle swordfish with salt and pepper. Dip each steak into the lime mixture to coat. Place fish on a broiling pan coated with cooking spray. I actually used aluminum foil on the broiling pan to make less of a mess. Broil 10-15 minutes or until fish flakes easily when tested with a fork.While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes). Serve sauce with fish and asparagus.