Preparation:
Heat grill to very hot.
Marinade: Mash the garlic with salt in mixing bowl. Whisk in lime juice, cumin and pepper. Put fish in non-reactive baking dish and pour marinade on top.
Marinate fish, covered, in the refrigerator for 30 minutes, turning once.
Sauce: Heat olive oil in small non-reactive frying pan over high heat. Add the garlic and shallot slices and fry until golden brown, about 1 minute. Stir in lime juice, salt and pepper, bring to a boil. Mixture may splatter. Remove from heat, add salt and pepper to taste.
Remove swordfish from marinade, blot dry.
Grill over high heat for about 1 minute per side if thinly sliced, 3-5 minutes per side for thicker cuts, until cooked to taste. Spoon sauce over swordfish and serve immediately. |
