Recipe(tried): Ginger-Lime Swordfish

For dinner tonight, we had Ginger-Lime Swordfish, brown rice, roasted asparagus, corn on the cob, and followed it up a little later with homemade strawberry shortcakes. It was really a lovely dinner. My mother is here for a couple more days and we are enjoying spending time with her and feeding her some good meals.
For the swordfish, I had a 1 1/2 pound steak, which I grilled whole, and then cut up into portions. The sauce was a bit strong for me, but the fish tasted wonderful.

Ginger-Lime Swordfish

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
1 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

Preheat broiler or prepare grill.

Combine first 7 ingredients in a small pan. Dip each steak into lime mixture to coat.

If broiling, place fish on a broiling pan coated with cooking spray. Sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. Or grill about 5 minutes per side.

While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes). Serve sauce with fish.

Yield: 4 servings (serving size: 1 swordfish steak and 2 tablespoons sauce). 235 cal, 5.2g fat, 25.8g pro, 22g carb, 0.6g fiber, 50mg chol, 1.3mg iron, 397mg sod, 15mg calc.

Source:
"Cooking Light-Jan/Feb/02"