Grilled Cumin Marinated Swordfish Recipe

Name: Grilled Cumin Marinated Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons fresh lime juice; 3 tablespoons extra virgin olive oil; 1 teaspoon ground cumin; 2 garlic cloves, crushed through a press; 1/4 red onions or 1/4 yellow sweet onion, cut into thin vertical slices; 1/4 cup chopped fresh cilantro or 1/4 cup basil; 1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano; 1 teaspoon fresh thyme leaves, stripped from stems or 1/4 teaspoon dried thyme; 1/2 teaspoon salt; fresh ground pepper; 4 swordfish steaks, 3/4-inch thick (each steak should be about 1/2 lb. each); lime wedge (to garnish)

Servings: persons

5 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 garlic cloves, crushed through a press
1/4 red onions or 1/4 yellow sweet onion, cut into thin vertical slices
1/4 cup chopped fresh cilantro or 1/4 cup basil
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
1 teaspoon fresh thyme leaves, stripped from stems or 1/4 teaspoon dried thyme
1/2 teaspoon salt
fresh ground pepper
4 swordfish steaks, 3/4-inch thick (each steak should be about 1/2 lb. each)
lime wedge (to garnish)

1
Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
2
Add the fish steaks to the marinade; turn over to coat.
3
Cover and marinate in the refrigerator for 30 minutes.
4
Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
5
Turn steak over and grill or broil for about 5 minutes.
6
Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
7
Serve steaks on individual plates with lime wedge for garnish.
8
I like to squeeze the lime wedge over the fish for extra POW.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons fresh lime juice, 3 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 2 garlic cloves, crushed through a press, and more.

Yes, Grilled Cumin Marinated Swordfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Cumin Marinated Swordfish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions