Mesquite Grilled Swordfish with Charred Tomato Salsa – a delicious recipe with mesquite wood chips, lime juice, extra-virgin olive oil, garlic, swordfish, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak the wood chips in water for 1 hour; drain.
2
Meanwhile, in a large, shallow baking dish, combine the lime juice with the olive oil and garlic.
3
Add the swordfish, season with salt and pepper; turn to coat.
4
Refrigerate for 20 minutes.
5
Light a grill.
6
If using charcoal, scatter the wood chips over the coals.
7
If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.
8
Place the package near the flames and heat until smoking.
9
Lightly brush the grate with vegetable oil.
10
Grill the swordfish until just cooked through, about 4 minutes per side.
11
Serve with the Charred Tomato Salsa and warm flour tortillas.
140
kcal
Calories
11
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup mesquite wood chips, 3 tablespoons fresh lime juice, 3 tablespoons extra-virgin olive oil, 1 garlic clove, minced, and more.
Yes, Mesquite Grilled Swordfish with Charred Tomato 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.
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