Garlic Lime Swordfish Recipes

ASIAN-INSPIRED GRILLED GINGER-LIME SWORDFISH

Steps:

• Gather the ingredients.
• Place fish in a large glass bowl or shallow baking dish.
• Combine marinade ingredients in a small bowl and pour over fish. (Make sure to coat fish evenly on both sides.) Cover dish with plastic wrap and place in refrigerator for 30 minutes to 1 hour.
• Preheat grill to medium-high heat.
• Lightly oil cooking grate.
• Remove fish from marinade, making sure to reserve marinade.
• Place fish on oiled grill and brush with reserved marinade. Allow to cook for 3 to 4 minutes, turn, and coat other side with marinade. Allow fish to cook for a remaining 5 minutes.
• Once fish is opaque in center, remove from heat and serve.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

Steps:

• Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.
• Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

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.

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.

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.