Lime and Chilli Swordfish

1 level tsp dried chilli flakes
4tbsp olive oil
Zest and juice of 1 lime, plus 1 whole lime, sliced, to serve
1 garlic clove, crushed
4 x 175g (6oz) swordfish steaks

Swordfish is a great meaty fish that can cope well on a barbecue and great with thai flavours like lime and chilli

In short	Preparation time: 10 mins Cooking time: 10 mins Total time: 20 mins Serves: 4 people Cuisine: Thai & Malaysian Course: Main
Nutrition (per portion)	190 calories 8g fat (1g saturates)

Method

1 Put the chilli flakes in a large shallow bowl. Add the olive oil, lime zest, juice and garlic and mix everything together. Add the swordfish steaks to the marinade and toss several times to coat completely. Leave to marinate for 30min.

2 Preheat the barbecue - it's ready to use when the coals are glowing and are covered with light ash. Alternatively, preheat a griddle pan until hot.

3 Lift the swordfish out of the marinade, season well with salt and freshly ground black pepper, then cook the steaks for 2min on each side. Top with slices of lime and continue to cook for 1min or until the fish is opaque right through.