2 1⁄2 cm gingerroot, peeled and finely chopped
2 garlic cloves, crushed
1 lemon for juice
2 spring onions, chopped
1 red chili, deseeded and finely chopped
2 tablespoons olive oil
4 swordfish steaks
Place crushed ginger and garlic in a small bowl and mix together to form a paste. Add the lemon juice, spring onions, chili and oil, then mix again.
Add swordfish/tuna steaks and coat well with the mixture.
Leave to marinate for 15 minutes.
Preheat grill to high. (or you can use a BBQ grill)
Remove fish from marinade and place on grill rack. Grill for 10-12 minutes, turning once.
Drizzle with lemon juice and serve with lime wedges and mixed salad.