Crunchy Lime Swordfish Recipe Baked

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.

CRUNCHY LIME SWORDFISH

Steps:

• Marinade fish in juice of 1/2 lime and 2 Tbs olive oil for 1/2 to 3/4 hours Mix flour, corn meal and old bay seasoning.
• Dredge swordfish in mix and shake off excess.
• Heat 1 Tbs of butter and 1 Tbs olive oil in fry pan (cast iron being best).
• Fry swordfish approx 4 minutes per side or until done.
• Squeeze addition lime juice on swordfish if desired.

GINGER LIME SWORDFISH

Steps:

• Preheat broiler.
• Combine first 7 ingredients in a small saucepan.
• Dip each steak into lime mixture to coat.
• Place fish on a broiling pan coated with cooking spray.
• Sprinkle with salt and pepper.
• Broil 10 minutes or until fish flakes easily when tested with a fork.
• While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes).
• Serve sauce with fish.

BEST GRILLED SWORDFISH RECIPE

Steps:

• In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well.
• Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours.
• Preheat the grill over medium-high heat.
• Remove the fish from the marinade and shake off any excess. Place the swordfish steaks onto the grill and cook for 5-6 minutes on each side or until the fish is opaque throughout. Serve and enjoy!

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.

BAKED SWORDFISH RECIPE

Steps:

• Preheat oven to 425ºF.
• Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste.
• Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork.
• While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt.
• Remove swordfish from the oven, plate and serve with the tomato mixture on top.

GRILLED SWORDFISH WITH CORIANDER LIME BUTTER

Steps:

• Make Grilled Swordfish:
• Prepare grill.
• In a small bowl together butter, zest, 1 teaspoon lime juice, garlic, coriander, and salt and pepper to taste.
• Rub both sides of swordfish steaks with remaining 2 teaspoons lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 3 to 4 minutes on each side. (Alternatively, swordfish may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Top each swordfish steak with a dollop of coriander lime butter and serve with grilled onions.
• Make Grilled Spiced Red Onions:
• Prepare grill.
• In a small bowl stir together oil, cumin, cayenne, and salt and pepper to taste.
• Brush both sides of onion slices with oil mixture and grill on an oiled rack set 5 to 6 inches over glowing coals until well-charred and tender, 2 to 3 minutes on each side. (Alternatively, onion slices may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• Separate onion slices into rings. In a bowl toss onion rings with lime juice and season with salt and pepper.
• Serve with grilled fish, meat, or poultry.

SWORDFISH WITH LIME-GINGER GLAZE

Steps:

• Whisk first 5 ingredients in glass pie dish to blend. Add fish; turn to coat with marinade. Refrigerate at least 3 hours or up to 6 hours, turning once.
• Preheat broiler. Remove fish from marinade; reserve marinade. Place fish on broiler pan or baking sheet. Sprinkle with salt and pepper. Broil fish until opaque in center, about 3 minutes per side.
• Meanwhile, transfer marinade to heavy small saucepan. Boil marinade until reduced to thin glaze, about 6 minutes. Spoon glaze over fish. Garnish with lime wedges and serve.