Original Recipe by Grill Master Steve Adams

Lime and salt fish for 15 minutes Brush fish with coconut oil and place in fish basket Grill fish over medium direct heat (350-375) until the fish flakes with a fork

Add all ingredients to a Ziploc bag and shake to mix. Place swordfish in bag, flip fish around in bag to cover completely with marinade. Marinate swordfish for 1 hour 30 minutes. Preheat clean grill to medium high heat. Grill fish over direct heat for 3 to 5 minutes on each side or until fish flakes easily with a fork. Make Caper Peppercorn sauce just before grilling the swordfish

To Serve: Squirt the juice from one lemon wedge over fish and spoon caper peppercorn sauce on top

• Coconut Thai Sauce
• 1 cup coconut milk
• 1/4 cup sweet Thai chili sauce
• Juice of 1/4 lime
• 1/2 tsp curry
• 3/4 tsp cornstarch

Add all ingredients in a saucepan, bring to a boil and reduce heat to simmer for 10 minutes.

Serve with coconut Thai sauce and lime wedges or have some fun and finish off with some zucchini to make a great presentation like the photo illustrates.

(serves 2)