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Quick Kitchen Tips
- Make sure your grill is hot before adding the fish to get nice grill marks and prevent sticking.
- Brush the swordfish with oil to help keep it moist during grilling.
- Cook the fish for about 4-5 minutes per side, depending on thickness, to avoid overcooking.
Ingredients 0/7
Why You'll Want This Again
This dish combines the hearty, meaty texture of swordfish with a bright, flavorful butter sauce. The zesty cilantro-lime butter adds a fresh and tangy twist that complements the smoky grilled fish perfectly. It’s a quick and healthy meal that feels special but is easy to prepare.
Directions
Warm your grill to medium-high and give the grates a light brush of oil so the fish doesn’t stick. Rub both sides of the swordfish with olive oil to keep it moist while cooking. Place the fish on the grill and cook for about 8 to 12 minutes, turning it once halfway through and brushing it with a little more olive oil as it cooks. The fish is ready when it flakes easily with a fork. While the swordfish is grilling, mix together some butter, chopped cilantro, diced jalapeño, lime zest, and lime juice in a small bowl. When the fish is done, spoon the zesty butter over the top and enjoy!
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Serving Guide
Serve with a side of grilled vegetables or a fresh green salad to keep the meal light and bright. A simple rice pilaf or quinoa works well to soak up the zesty butter sauce. Garnish with extra lime wedges for added freshness.
How To Refrigerate This Dish
Store any leftover grilled fish in an airtight container in the refrigerator. It’s best eaten within 2 days for optimal flavor and texture. Reheat gently to avoid drying it out, or enjoy cold in a salad or sandwich.
Frequently Asked Questions
How do I prevent the swordfish from sticking to the grill?
Lightly oil the grill grates before cooking and rub the swordfish with olive oil on both sides.
Can I use frozen swordfish for this recipe?
Yes, just be sure to thaw it completely and pat it dry before grilling.
How do I know when the swordfish is cooked properly?
The fish should flake easily with a fork and be opaque throughout.
Can I make the cilantro-lime butter ahead of time?
Yes, you can prepare it in advance and keep it refrigerated until ready to use.
What can I substitute if I don’t like jalapeño?
You can use milder peppers like poblano or omit it entirely for less heat.
Is it necessary to baste the swordfish with olive oil while grilling?
Basting helps keep the fish moist but is optional if the fish is well-oiled before grilling.
Can I cook this swordfish indoors instead of on a grill?
Yes, you can use a grill pan or broiler to achieve similar results.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to avoid drying out.
