Grilled Swordfish Recipe with Coriander and Lime

How to cook swordfish on the grill with coriander and lime. Jump to the Grilled Swordfish with Coriander and Lime Recipe or read on to see our tips for making it.

Grilled Swordfish Recipe with Coriander and Lime

When it comes to grilled seafood, we like things to be simple. This grilled swordfish is exactly that. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro.

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Like most seafood these days, it’s important to take care when buying swordfish. Look for sustainable options. Monterey Bay Aquarium’s Seafood Watch Program is my favorite resource for finding out what the best options are. When it comes to swordfish, the sustainability depends on where and how it was fished.

If you can’t find sustainable swordfish.  Try this recipe with Mahi Mahi or Striped Bass.

How to Grill Swordfish with Coriander and Lime

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Recipe updated, originally posted August 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Grilled Swordfish Recipe with Coriander and Lime

  • PREP
  • COOK
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This is a simple recipe. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro. If you can’t find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.

Makes 2 servings

You Will Need

2 swordfish steaks, 6 ounces each

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground coriander

Salt and fresh ground black pepper

2 tablespoons butter, at room temperature

1 lime, halved

Handful of cilantro leaves, coarsely chopped

Directions

    Heat grill to medium-high heat.

    Brush both sides of the swordfish with the olive oil then season with coriander, a pinch of salt and a few grinds of black pepper.

    Grill swordfish steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Top each steak with a tablespoon of butter, a generous squeeze of lime juice and cilantro.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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13 comments… Leave a Comment
  • Kevin McGee June 24, 2017, 7:44 am

    I made this recipe for my wife & 2 picky kids last night. Raves all around & not a scrap left on any plate.

    Reply
  • Isabelle August 12, 2010, 5:34 pm

    Beautiful! The coriander and lime sounds like the perfect way to complement the fish without overpowering it.
    BTW, your post totally made my day. I’m trying to be careful about buying only sustainable fish, but I have such a soft spot in my heart for swordfish… I just love that meaty, substantial texture. So the fact that sustainable swordfish lets me have my cake (errr… fish?) and eat it too makes me a happy camper indeed!

    Reply
  • the Success Ladder August 12, 2010, 5:09 am

    Great article, thanks for sharing this. I have subscribed to your RSS feed and am looking forward to reading more from you.
    Keep up the good work and don’t stop posting please.

    Reply
  • GiGi August 11, 2010, 11:49 pm

    But what about the mercury content?

    Reply
    • inspiredtaste August 12, 2010, 8:31 am

      Good question GiGi, we are doing a bit more research!

      Reply
    • inspiredtaste August 12, 2010, 11:11 am

      So, we did a bit more research. Unfortunately there isn’t much we can do to control the level of mercury that can be in swordfish. The increased levels of mercury in all fish is due to industrial pollution and the type of lifestyle the fish lives. Given that a predatory fish like swordfish eats other fish that can contain mercury and they live longer they tend to absorb higher amounts of mercury. The FDA does say that as long as you eat the fish that may contain higher levels in moderation you will not be affected (this of course is for a normal adult, pregnant women and those who may have health issues/elderly/children may be affected). We found this information on Wholefood’s and FDA websites. Bottom line seems to be that Wholefoods and fisheries are working hard for sustainability, but now the next step is to work on decreasing pollution levels. One step at a time I guess 🙂

      Reply
  • Jessica August 11, 2010, 11:01 pm

    I love swordfish but didn’t know there was such a thing available as sustainable swordfish. I’ve got to try to find some. Love the simplicity of this recipe!

    Reply
  • inspiredtaste August 11, 2010, 12:25 pm

    Wendi, you are welcome to test anytime 🙂

    Reply
  • inspiredtaste August 11, 2010, 12:24 pm

    foodies at home: it was a treat, we really LOVE swordfish, but rarely buy it!

    Reply
  • Wendi @ Bon Appetit Hon August 11, 2010, 12:15 pm

    My, coriander and lime sounds like a great pairing for fish. Please let me know when you open the test kitchen for tastings ; )

    Reply
  • foodies at home August 11, 2010, 11:27 am

    Looks fresh and beautiful! A simple treat!

    Reply
  • Eliana August 11, 2010, 11:09 am

    This looks and sounds divine. I make a corriander and lime roasted cornish hen that I love so I know I would deifnitely enjoy this.

    Reply
    • inspiredtaste August 11, 2010, 11:10 am

      Eliana, using the coriander and lime on cornish hens sound fantastic! We are trying that soon 🙂

      Reply

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