Grilled Swordfish with Cilantro-Chile Vinaigrette

Name: Grilled Swordfish with Cilantro-Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 8-ounce swordfish steaks (1/2 inch thick); 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 2 tablespoons unsalted butter; 1 1/2 cups coarsely chopped cilantro leaves and stems; 3/4 cup coarsely chopped parsley leaves and stems; 2 garlic cloves, minced; 2 tablespoons fresh lemon juice; 2 small Fresno or red jalapeno chiles, minced; Pinch of saffron threads; 1/4 teaspoon crushed red pepper; 3/4 teaspoon pimenton de la Vera (smoked paprika); 1/4 teaspoon cayenne

Servings: persons

Four 8-ounce swordfish steaks (1/2 inch thick)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
2 tablespoons unsalted butter
1 1/2 cups coarsely chopped cilantro leaves and stems
3/4 cup coarsely chopped parsley leaves and stems
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 small Fresno or red jalapeno chiles, minced
Pinch of saffron threads
1/4 teaspoon crushed red pepper
3/4 teaspoon pimenton de la Vera (smoked paprika)
1/4 teaspoon cayenne

1
Heat a grill pan.
2
Brush the fish with 2 tablespoons of the olive oil and season with salt and black pepper.
3
In 2 batches, cook the fish over moderate heat until browned on one side, 3 minutes.
4
Turn the steaks and top each with 1/2 tablespoon of butter.
5
Grill until the fish is just cooked through, 2 minutes longer.
6
Transfer to serving plates.
7
Meanwhile, in a bowl, mix the remaining 1/2 cup of olive oil with the remaining ingredients and season with salt and black pepper.
8
Spoon the vinaigrette over the swordfish and serve.

429

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: Four 8-ounce swordfish steaks (1/2 inch thick), 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing, Kosher salt, Pepper, and more.

Yes, Grilled Swordfish with Cilantro-Chile Vinaigrette 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 Swordfish with Cilantro-Chile Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions