Grilled Swordfish Steaks - Fiery Foods & Barbecue Central
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Cooking tools:
- Food processor
- Zip-top bag
- Refrigerator
- Grill
- Oven
- Grater
- Mixing bowl
- Plate
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- 4 (3/4” thick, 7 to 8 oz.) swordfish steaks
- 1/3 cup olive oil
- Juice of 3 limes (or 2 large lemons)
- 1 jalapeño pepper, seeded
- 2 peeled garlic cloves
- 1/4 cup loosely-packed fresh cilantro leaves
- 1 teaspoon freshly ground black pepper
- 4 tablespoons grated fresh ginger
- 1/2 cup unsweetened coconut milk
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 8 large fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Salt
- freshly ground black pepper
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