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.
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
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.