Grilled Swordfish Recipe

Name: Grilled Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Marinade and Fish:; 1/4 cup olive oil; juice of 3 limes; 1 jalapeno, seeded and chopped; 2 cloves garlic; 1/4 cup chopped cilantro; 1 tsp ground pepper; 1/4 cup grated ginger; 1/4 cup unsweetened coconut milk; 4 (6-8oz) swordfish steaks; Herb Vinaigrette:; 1/4 cup balsamic vinegar; 1 T dijon mustard; 1 tsp chopped fresh thyme; 1 tsp chopped fresh oregano; 8 large fresh basil leaves; 1/2 cup EVOO; salt and pepper; For the Veggies:; 1 vidalia onions, quartered; 1 red bell pepper, quartered; 1 yellow bell pepper, quartered; 8 large shiitake mushroom caps; 1/4 cup olive oil; salt and pepper

Servings: persons

Marinade and Fish:
1/4 cup olive oil
juice of 3 limes
1 jalapeno, seeded and chopped
2 cloves garlic
1/4 cup chopped cilantro
1 tsp ground pepper
1/4 cup grated ginger
1/4 cup unsweetened coconut milk
4 (6-8oz) swordfish steaks
Herb Vinaigrette:
1/4 cup balsamic vinegar
1 T dijon mustard
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
8 large fresh basil leaves
1/2 cup EVOO
salt and pepper
For the Veggies:
1 vidalia onions, quartered
1 red bell pepper, quartered
1 yellow bell pepper, quartered
8 large shiitake mushroom caps
1/4 cup olive oil
salt and pepper

1
Prepare the Marinade:
2
In a food processor, combine all marinade ingredients, and pulse to combine. Place the swordfish in a nonreactive baking dish, and pour the marinade over. Cover, regrigerate, and marinate overnight.
3
Prepare the vinaigrette:
4
In a food processor, combine the vinegar and mustard. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. with the processor running, add the olive oil gradually. Season with salt and pepper, set aside.
5
Heat a grill to medium high. In a bowl, toss together the onions, peppers and mushrooms with the olive oil, salt and pepper. Remove fish from the marinade, discarding the excess marinade. place the swordfish on the hot grill. Spread the veggies along the perimeter of the grill, where the temp is lower. Cook the fish until it is browned on one side, and then flip, cooking htefish 3 to 4 minutes per side. Place the grilled fish on a serving platter, drizzel with vinaigrette, top with the veggies and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: Marinade and Fish:, 1/4 cup olive oil, juice of 3 limes, 1 jalapeno, seeded and chopped, and more.

Yes, Grilled 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.

Grilled Swordfish

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