INGREDIENTS

Zest of 2 limes, finely chopped

2 cloves garlic, peeled, finely chopped

1/4 cup fresh sage leaves, finely chopped

1 tablespoon fresh rosemary leaves, finely chopped

1/3 cup fresh lime juice

1/2 cup extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

8 portions swordfish steak, 5 - 6 ounces each

2 avocados, peeled and sliced lengthwise

INSTRUCTIONS

1. Place lime zest, garlic, sage, rosemary, lime juice, olive oil, salt, and pepper in a medium bowl and whisk until emulsified. Place swordfish in a 13 x 9 x 2-1/2 - inch dish and add marinade. Turn fish to coat completely. Allow to marinate for 30 minutes. (Do not marinate longer, the acid will begin to "cook" the fish and give it a dry texture if over-marinated.)

2. Preheat the Cuisinart™ Griddler in the open grill position to 400°F. When Griddler is hot, arrange the swordfish steaks on both sides, evenly spaced. Grill for 3 to 4 minutes on each side. Internal temperature of fish should be 145°F. Serve garnished with avocado slices.