Ingredients
1 lb swordfish, at least 1" thick, cut in half to serve two
3 Tbsp olive oil
juice of one lime
1 Tbsp water
Finely mince the following:
2 garlic cloves
1 small shallot
Enough cilantro, basil and mint to yield about 1/3 cup after chopping
1/4 Tsp each salt & pepper
Pinch of hot pepper flakes
Preparation
Combine chimichurri ingredients in a small bowl. Marinate the fish in about half of it, spreading on both sides, 30-60 minutes - no longer - in the fridge. Grill the fish 10-12 minutes, depending on thickness, and serve with the remaining marinade spread on top.
