Grilled Swordfish Recipe with Coriander and Lime
- PREP 5min
- COOK 10min
- TOTAL 15min
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.
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
- Monterey Bay Aquarium’s Seafood Watch Program is our favorite resource for finding out what the best sustainable seafood options. When it comes to swordfish, the sustainability depends on where and how it was fished.
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