4 servings

Marinade:
1 small yellow onion, chopped
4 cloves garlic, minced
½ cup freshly squeezed lime juice
8 pickled jalapeño peppers sliced
½ cup fresh cilantro, chopped
1 Tablespoon extra virgin olive oil
2 cups filtered water

1 ½ pounds swordfish fillets cut into 3- 8 ounce portions (1 inch thick)

Place fillets on the bottom of glass baking dish. In a separate glass bowl, mix marinade ingredients and pour mixture over fish. Turn pieces over to thoroughly coat. Cover dish and refrigerate for one hour or marinade overnight for best flavour.

To cook fillets: Remove fillets from marinade and brush off any peppers or spices (these will burn while grilling and taste bitter). Spray the cold grill with olive oil and heat to medium temperature. Cook fillets to medium and flaky approximately 3-4 minutes each side, well done 5-6 minutes each side.
Serve with rice pilaf.

Per serving:
Calories 156.4
Carbohydrates 3.5
Protein 15.8
Fat 8.8