Chili Lime Swordfish Recipes

GRILLED SWORDFISH WITH CHILI LIME BUTTER

Steps:

• If using grill, heat to 500F / 260C, keeping one part of grill over direct heat and one part over indirect. If using the stovetop, bring a large stockpot of water to a boil.
• Meanwhile, combine Israeli couscous with tomatoes, oil (portion for the salad), vinegar, mustard and honey. Set aside.
• If cooking on a grill: Clean grates and brush with some oil. Place corn and zucchini over direct heat and cook on all sides until well-seared. Transfer corn and zucchini to indirect heat and allow to continue cooking until tender, 8 to 12 minutes more. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish over high heat until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
• If cooking on stovetop: Add corn to stockpot of boiling water and boil until tender, 8 to 10 minutes. Heat up a grill pan over medium-high heat. Brush with some oil and add zucchini to heated oil. Cook on all sides until tender, 6 to 8 minutes total. Set aside. Brush swordfish with oil (portion for the fish) and season with some salt. Sear fish until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over top.
• Chop cooked zucchini and stir into Israeli couscous. Season with some salt and pepper.
• While they are still hot, top fish and corn with chili lime butter so that it melts. Enjoy swordfish with corn and Israeli couscous on the side.

LIME AND CHILLI SWORDFISH

Steps:

• Put the chilli flakes in a large shallow bowl. Add the olive oil, lime zest, juice and garlic and mix everything together. Add the swordfish steaks to the marinade and toss several times to coat completely. Leave to marinate for 30min.
• Preheat the barbecue - it's ready to use when the coals are glowing and are covered with light ash. Alternatively, preheat a griddle pan until hot.
• Lift the swordfish out of the marinade, season well with salt and freshly ground black pepper, then cook the steaks for 2min on each side. Top with slices of lime and continue to cook for 1min or until the fish is opaque right through.

CHILI LIME SWORDFISH

Steps:

• Mix first 7 ingredients in a bowl. Add salt to taste.
• Put swordfish steaks in a shallow dish and cover with marinade.
• Cover dish with plastic wrap and refrigerate for up to two hours, turning once.
• Remove swordfish from marinade, discarding remaining marinade.
• Prepare grill.
• Grill swordfish above coals on an oiled racked for approximately three minutes on each side.

GRILLED SWORDFISH SKEWERS WITH COCONUT, KEY LIME AND GREEN CHILE SAUCE

Steps:

• Sauce:
• Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
• Swordfish:
• Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

GARLIC-LIME SWORDFISH

Steps:

• Combine juice, zest, oil, paste, garlic, salt, sugar, and pepper.
• Marinate fish for at least 3 hours.
• Broil for 5-7 minutes on each side.

SWORDFISH WITH SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE

Steps:

• For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
• For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.

SOUTHWESTERN-STYLE LIME CHILI

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
• Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
• Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.