- Cuisine: Modern-Australian
- Serves: 4
- Type: Steak-Fish
- Juice of 2 limes
- 120 ml olive oil
- 2 garlic cloves, thinly sliced
- 1 kg swordfish steaks
For salsa, combine all ingredients in a bowl. Season with sea salt and black pepper; refrigerate until ready to use.
Combine lime juice, olive oil and garlic in a non-reactive bowl. Add fish and marinate for 10 minutes. Preheat barbecue to medium heat. Cook fish, turning once, for about 12 minutes or until flesh flakes when tested with a fork. Serve with the salsa.