Swordfish

I always wonder what must have happened to the 'i-don't-like-fish' people in their youth.  A bad frozen fish finger experience?  Fish that 'smelled fishy?'  There are so many types of fish, I find it impossible to lump them into one category.  From fresh wild salmon to grouper to perch.  If you haven't found one you like, try another - or prepare it a different way.

If you have access to swordfish, it is a great alternative for carnivores.  It is cut into thick steaks and has a rich, dense meat.  It stands up well to grilling on the BBQ or a grilling pan.  I marinade in soy sauce, lime juice, grated ginger, and salt & pepper.  Cook until the center is just warm - not raw and not dry.