Grilled Swordfish with Cucumber Lime Salsa Recipe

Name: Grilled Swordfish with Cucumber Lime Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh lime juice; 1 teaspoon honey; 1 teaspoon vegetable oil plus additional for brushing pan; 1 teaspoon ground coriander; 1 (1-inch-thick) swordfish steak (6 ounces); 1 lime; 1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup); 1 tablespoon finely chopped fresh cilantro; 1 tablespoon finely chopped scallion greens; 1 teaspoon finely chopped fresh jalapeno or serrano chile (including seeds); 1 teaspoon sugar, or to taste; 1/4 teaspoon salt; Special equipment: a well-seasoned ridged grill pan

Servings: persons

1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon vegetable oil plus additional for brushing pan
1 teaspoon ground coriander
1 (1-inch-thick) swordfish steak (6 ounces)
1 lime
1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh jalapeno or serrano chile (including seeds)
1 teaspoon sugar, or to taste
1/4 teaspoon salt
Special equipment: a well-seasoned ridged grill pan

1
Stir together lime juice, honey, oil, and coriander in a shallow dish.
2
Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes.
3
(Do not marinate longer.)
4
Remove peel, including all white pith, from lime with a sharp paring knife.
5
Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
6
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke.
7
Remove swordfish from marinade and season both sides with salt and pepper.
8
Grill fish until just cooked through, 3 to 4 minutes per side.
9
Serve topped with salsa.

101

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon fresh lime juice, 1 teaspoon honey, 1 teaspoon vegetable oil plus additional for brushing pan, 1 teaspoon ground coriander, and more.

Yes, Grilled Swordfish with Cucumber Lime Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Swordfish with Cucumber Lime Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions