Ginger-Lime Swordfish

Made this for company and got thumbs up from everyone. Used thicker steaks, brined them for 30 minutes and then cooked the fish on the grill. The sauce is absolutely terrific! Will have this again & again.

Very heavy on the lime, but the biggest problem is cooking time. I broiled on high for 10 minutes, but the underside was still raw. This seems to be a recurring problem with cooking light's recipes, my oven is brand new, so it's not that. I would go with 7 minutes on either side, as it was my sauce was black, form trying to keep it warm while i refired the fish.

Quick & easy. Very nice sauce. Cooked fish & zucchini on the grill. Good summer meal.

My husband and I loved this, although as other reviewers mentioned it is a little strong/tart. We enjoyed and would make again. So easy and good!

Outstanding combination of flavors. A definite repeat as it is an easy and quick recipe. I would add a little more honey and soy and cut back on the lime juice a bit next time. It was very tangy but I love stronger flavors with swordfish. I also garnished with sliced green onions for added color. Served it with steamed green beans for a wonderful, healthful dish.

Delicious! I added a little extra soy sauce and some sesame oil, but it would be great as is. Served with brown rice and steamed veggies.