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Margarita Swordfish Recipe

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This recipe for Margarita Swordfish, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mark Blohm


1/2 c. chicken broth
1/8 c. lime juice
1/8 c. lemon juice
2 Tbsp. tequila
2 Tbsp. granulated sugar
1 Tbsp. triple sec
1 tsp. lime zest
1 tsp. lemon zest
1 tsp. fine sea salt
1 tsp. black pepper
1/2 tsp. ground coriander

4 swordfish steaks, 1" thick
2 Tbsp. coarse sea salt (margarita salt)
1 Tbsp. black pepper

Combine all of the marinade ingredients and mix well. Rinse fish under cold water and pat dry. Put fish in zip lock bag and add marinade. Coat fish all over then lay flat at room temperature for 30 minutes. Start up the grill. Medium to hot should take about 15 - 20 minutes. Make sure grill is hot and scraped clean to prevent sticking. Mix the salt & pepper together in a bowl or small plate. Take the fish out of the marinade and throw the marinade away. Sprinkle the salt mixture liberally over both sides of the fish. Spray the fish with cooking spray or drizzle with olive oil. Oil the grill, a couple of minutes before putting the fish on. Put the fish on the grill and cover for 3 - 4 minutes. Turn the fish 45 degrees to get a nice grill pattern for another 2 - 3 minutes. Turn the fish over to the other side and repeat as before. Garnish with lime and lemon wedges. Serve with grilled pineapple salsa.

Personal Notes:
Personal Notes:
This marinade works well with marlin, tuna (reduce cooking time by 1/2 for medium rare), and chicken.




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