Given it was Labor Day weekend, we wanted to spend some QT with the grill – which is kind of silly because it’s not as though it’s going to be 5 degrees now that “summer is over.”  But it was a good plan, since there was some deliciousness going on!  This was a nice swordfish recipe that I got from Giada De Laurentiis and substituted lime for lemon because I thought it would go well with the rest of the flavors, and modified to serve just two.  There was a lot of sauce left, so I think you could cut back the oil even further – we threw a lot out.  Definitely a winner.  Very filling with corn on the cob for a side.

• 1/4 cup olive oil
• 1.5 tablespoons chopped fresh mint leaves
• 1 tablespoons fresh lime juice
• 1 tablespoon chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 2 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.