Instructions for grilling swordfish with coriander and lime. Read on for our suggestions or jump straight to the Grilled Swordfish with Coriander and Lime Recipe.
For grilled seafood like swordfish, simplicity is key. We season the fish with salt, pepper, and coriander before grilling it on both sides. To serve, we recommend adding a touch of butter, a generous squeeze of lime, and some cilantro.
ALSO TRY: Grilling salmon on a cedar plank is a fantastic idea. If you haven’t done it yet, you really should. Check out the Sweet Citrus Cedar Plank Salmon Recipe.
When purchasing swordfish, it’s important to look for sustainable options. The sustainability of swordfish depends on the fishing practices and location. Consult resources like the Monterey Bay Aquarium’s Seafood Watch Program for guidance.
If sustainable swordfish is not available, consider using Mahi Mahi or Striped Bass for this recipe.
TRY THIS: Discover your new favorite shrimp taco recipe. Featuring chile butter shrimp, mashed avocado, and a quick, crunchy slaw. Check out the Chile Butter Shrimp Tacos Recipe.
Recipe updated, originally published in August 2010. We have made adjustments to the recipe for clarity. – Adam and Joanne
Grilled Swordfish Recipe with Coriander and Lime
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PREP
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COOK
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TOTAL
This recipe is straightforward. Season the fish with salt, pepper, and coriander, then grill on both sides. To serve, add butter, lime juice, and cilantro. For sustainable options, consider Mahi Mahi or Striped Bass.
Makes 2 servings
You Will Need
2 swordfish steaks, 6 ounces each
2 tablespoons extra-virgin olive oil
½ 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
1Preheat grill to medium-high heat.
2Brush both sides of the swordfish with olive oil, then season with coriander, salt, and pepper.
3Grill swordfish steaks until just cooked through, approximately 3 minutes per side (adjust based on steak thickness). Plate the steaks, then top each with butter, lime juice, and cilantro.
Adam and Joanne’s Tips
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