Swordfish Paillard Recipe

Name: Swordfish Paillard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons turmeric; 1/4 cup cilantro leaves, chopped fine; Two 5-ounce pieces of swordfish, as thin as possible; 2 teaspoons olive oil; Salt and pepper; 1/2 cup diced tomatoes; 1 tablespoon chopped red onion; 1 teaspoon chopped jalapeno pepper; 1 lime, halved; Salt

Servings: persons

2 tablespoons turmeric
1/4 cup cilantro leaves, chopped fine
Two 5-ounce pieces of swordfish, as thin as possible
2 teaspoons olive oil
Salt and pepper
1/2 cup diced tomatoes
1 tablespoon chopped red onion
1 teaspoon chopped jalapeno pepper
1 lime, halved
Salt

1
Preheat grill to high or preheat broiler.
2
In a bowl place turmeric, cilantro, and 1 teaspoon of the olive oil.
3
Mix together make a paste, if it needs more moisture, add a little more oil.
4
Season with salt and pepper.
5
Place a piece of the swordfish between two large pieces of plastic wrap.
6
Using the smooth side of a meat mallet, carefully and gently pound the piece of fish until it is about 1/4-inch thick.
7
Work from the center out, slowly pounding so you don't rip the flesh.
8
Repeat with the other piece of fish.
9
Lift off the top layer of plastic wrap, season with salt and pepper, smear half of the turmeric paste onto one side of each swordfish paillard.
10
Turn it onto the hot grill or place under the broiler and season the exposed side.
11
Grill for 30 to 40 seconds and carefully flip with a big spatula or two small ones.
12
Cook for 30 more seconds.
13
Place on two serving plates and top with red tomato salsa.
14
In a bowl combine and serve atop swordfish paillard.

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Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 tablespoons turmeric, 1/4 cup cilantro leaves, chopped fine, Two 5-ounce pieces of swordfish, as thin as possible, 2 teaspoons olive oil, and more.

Yes, Swordfish Paillard 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.

Swordfish Paillard

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