Swordfish hors d’oeuvres

The local fishmonger was featuring freshly harpooned swordfish yesterday, and I decided to serve it as an appetizer for family and friends. Having grilled swordfish before, both blackened and not, marinated and not, I thought I would try a combination of both techniques, but with the marinade at the end rather than before grilling. This recipe produced about 14 pieces, which were artfully  served with spiky toothpicks in homage to the lost sword (?). It was a big hit with all of the fish lovers; next time 2 lbs. and double the recipe. Other thoughts: Sliced and served on pumpernickel with a piece of red onion? Shredded and mixed with farfalle in a macaroni salad?

Ingredients:

1 lb. piece of Swordfish Steak, about 1 inch thick
2 tbsps. extra virgin olive oil
Blackening Powder a/k/a Cajun Seasoning
Juice of two freshly squeezed limes
1 tbsp. chopped fresh cilantro

Preparation:

1. Heat gas grill on high.
2. While the grill is heating, coat one side of the swordfish with 1 tbsp. of the olive oil, sprinkle liberally with blackening powder, turn fish and repeat.
3. Place fish on pre-heated grill and cook for 9 minutes, turn and cook an additional 8 minutes.
4. Remove fish from grill and let cool for about 15 minutes
5. When cooled, gently cut into 1 inch cubes with a very sharp knife.
6. Pour lime juice over the cubes and mix well.
7. Add cilantro and mix well again
8. Refrigerate for 1 hour before serving.