1/2 pound fish cut into steaks (Swordfish) juice of 8 limes 1 scotch bonnet pepper (This looks like a habanero pepper, but has a distinctive flavor. It is extremely hot--avoid touching the inside with bare fingers.) 2 baby scallions, 4 cloves crushed garlic (rice and/or boiled plantains as a complement)

Chop scallions. Place in bowl or plastic storage container with lime juice, scotch bonnet pepper (cut in half if you want the dish to be spicy), and the garlic. Marinate the fish in the refrigerator until you are ready to cook it (1 to 24 hours). To prepare fish, heat vegetable oil in a skillet. Brown the fish on both sides. Then add the marinade and simmer covered until fish is cooked (8-15 minutes depending on thickness of steaks). Add water to make more broth, if desired. Serve over rice. Excellent with boiled green or yellow plantains.

2 lbs. fish steaks
1/2 c. orange juice
1/4 c. soy sauce
2 tbsp. catsup
2 tbsp. oil
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 clove garlic, chopped
1/2 tsp. oregano
1/2 tsp. pepper

Pour sauce over fish, let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Grill over moderately hot coals for 7 to 8 minutes, baste, turn, then cook for 7 to 10 minutes until fish flakes easily with a fork. Cooking time varies with thickness of the fish steaks.