Swordfish with Roasted Vegetables

Squeeze enough juice from limes to equal 2 tablespoons juice; slice remaining limes into thin slices.

In 11-inch by 7-inch glass baking dish, mix lime juice, brown sugar, soy sauce, and ginger. Add swordfish, turning to coat both sides. Set aside.

While swordfish is marinating, preheat oven to 425 degrees F. Leave skin on garlic cloves. Cut red and yellow peppers into bite-size pieces; cut each potato in half; cut eggplant into 3-inch by 1-inch strips.

In large bowl, mix salt, thyme, black pepper, and 1/4 cup olive or salad oil. Add garlic, red and yellow peppers, potatoes, eggplant strips, half of lime slices, and a few sprigs of fresh thyme; toss to coat well.

Spoon half of vegetables into 17-inch by 11 1/2-inch roasting pan and remaining vegetables into 15 1/2-inch by 10 1/2-inch jelly-roll pan. Place pans in oven on 2 racks, and roast, switching pans halfway through cooking and stirring vegetables occasionally, until potatoes are fork-tender, about 30 minutes.

After vegetables have roasted 20 minutes, cook swordfish: In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook swordfish until it just loses its pink color throughout, about 10 minutes, turning fish once. (Or, when vegetables are done, broil swordfish in oven at closest position to source of heat, about 10 minutes.)

To serve, arrange vegetables on large platter. Cut swordfish into 3-inch by 1-inch strips and tuck swordfish among vegetables. Garnish with remaining lime slices and fresh thyme.