Reviewed: May 15, 2007

This was really good but if I were to make it again, I would use more lime juice - even after 12 hours of marinading, it was still quite subtle. Nice and easy recipe. Thanks, ozahiru!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Dec. 18, 2006

Really good. A bit salty, though. I'd reduce to 1/2-3/4 tsp. of salt.

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Reviewer:

Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 17, 2006

This was a great marinade, and I actualyy found swordfish. I think it would be good on other fish as well. I will be trying it.

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 13, 2006

Very good marinade. Only comment is that the lime juice is a very dominant flavor. I will definately use again, but will reduce the amount a little so it isn't as strong. (only marinated it for 30 minutes). Thanks for the post.

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Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Oct. 24, 2006

Absolutely fantastic - the best fish dish I have had in quite a while. I had to make some substitutions, though: (a)didn't have lime, so used lemon juice instead (my wife doesn't like lime anyway), (b) didn't have white wine vinegar, used white cooking wine, (c) didn't have ground ginger, used fresh chopped ginger, about 2 teaspoon, (d) didn't have hot pepper souce, used more cayenne - maybe 1 teaspoon, (e) didn't have thyme, used marjoram instead. This last change worried me a little bit, as the two herbs are quite different - but it worked out quite well. Next time, I am going to eliminate ginger (it seemed to be unnecessary) and maybe increase pepper/cayenne to add more zing to it.

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Reviewer:

NutellaLover

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Reviewed: Oct. 9, 2005

So-so - but it was very easy to put together. WE prefer Citrus Swordfish with Citrus Salsa which is on this site - everyone raved about that one!

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Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 5, 2005

This was easy and delicious! I substituted mild rice vinegar for white wine vinegar because I didn't have wine vinegar. I forgot the cayenne pepper but it still came out fine (so don't worry if you don't have it), and I used fresh ginger. I only marinated for about 20 minutes and it came out perfect.

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