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1
To marinate the fish: Microwave the limes in a small bowl to release the essential oils.
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2
Set limes aside until just cool enough to handle.
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3
Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions.
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4
Then, leaving the blender running, squeeze in the juice from the microwaved limes.
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5
Place the swordfish in a nonreactive container and pour the marinade over.
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6
Cover and refrigerate for 6 to 8 hours.
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7
To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl.
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8
Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard.
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9
Then, leaving the blender running, add the olive oil in a slow thin stream.
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10
Season with salt and pepper, to taste, and pour over the ferns.
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11
Cover and let sit in the refrigerator for about 6 hours.
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12
(Marinating them this way is an alternative to cooking them.)
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13
Make the salsa while you are heating the grill for the fish.
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14
Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk.
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15
Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions.
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16
Season, to taste, with salt and pepper.
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17
(Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
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18
Brush the marinated fish with oil and season with salt and pepper.
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19
Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh.
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20
Let rest, then transfer to a cutting board and carve into slices.
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21
Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.
