Swordfish Margarita

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Ingredients

2 swordfish steaks, 1 to 2 inches thick (can substitute shark or tuna)
3 Tablespoons nonfat sour cream
Marinade:

4 Tablespoons tequila
1/4 teaspoon onion powder
1/2 teaspoon grated orange peel
3 Tablespoons lime juice
1 teaspoon olive oil
1/4 teaspoon paprika

In bowl, stir tequila, lime juice, olive oil, onion powder, paprika, and orange peel. Rinse fish and turn in mixture. Cover and chill from 10 minutes to 2 hours. Make a second marinade and set aside. Remove fish; add left-over marinade to second batch of marinade. Grill fish over medium coals until lightly browned, 10 to 14 minutes. Remove and keep warm.

Heat marinade in a pan to boiling. Remove from heat and whisk in sour cream until sauce consistency. Spoon over fish and side of rice or veggies.

Serves: 2.