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Rinse swordfish with cold water and pat dry with paper towels. Set aside. Combine remaining ingredients except Salsa and avocado and pour over swordfish steaks. Cover and
marinate in refrigerator for 1 hour, turning once. While swordfish is marinating, make salsa. Drain swordfish, reserving marinade. Place on well greased grill 4 to 5 inches from hot coals. Cook 4 to 5
minutes, basting with marinade and turn. Cook an additional 4 to 5 minutes, or until swordfish flakes with a fork. Top with avocado slices and drizzle with salsa. Serve with diced red potatoes and
asparagus. Garnish with lemon wedges.
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