Grilled Swordfish Skewers With Coconut Key Lime And Green Chile Sauce Recipes

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FISH SKEWERS WITH HERBS AND LIME



Fish Skewers With Herbs and Lime image

In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

Provided by Melissa Clark

Categories     seafood, skewers and kebabs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves, finely grated, pressed or minced
1 tablespoon fish sauce
1/4 teaspoon red-pepper flakes
3 tablespoon extra-virgin olive oil
1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
Lime wedges, for serving
2 scallions, white and green parts, trimmed and thinly sliced
1/3 cup chopped dill, mint, parsley, cilantro or a combination

Steps:

  • Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
  • Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
  • When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
  • Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

CHILI LIME SWORDFISH



Chili Lime Swordfish image

Sweet maple adds an unexpected kick to grilled swordfish, but is still light enough to serve with simple greens. (Published with permission from Coombs Family Farms)

Provided by maplegirl04

Categories     Very Low Carbs

Time 2h6m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon canola oil
1 minced garlic clove
1 teaspoon cumin
1/2 teaspoon dried crushed red pepper flakes
1 pinch cayenne pepper
1 1/2 tablespoons 100% pure maple syrup
4 tablespoons fresh lime juice
salt
2 lbs swordfish steaks

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.

Nutrition Facts : Calories 332.4, Fat 12.8, SaturatedFat 2.8, Cholesterol 88.5, Sodium 206.4, Carbohydrate 6.8, Fiber 0.2, Sugar 4.8, Protein 45.2

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER



Grilled Swordfish Steaks with Cilantro-Lime Butter image

Quick and easy grilled swordfish with a tasty butter sauce.

Provided by Michellea Southern David

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 7

4 (6 ounce) swordfish steaks, 1-inch thick
1 tablespoon olive oil, or as needed
¼ cup butter, melted
1 tablespoon chopped fresh cilantro
1 teaspoon chopped jalapeno pepper
1 teaspoon finely shredded lime zest
¼ teaspoon lime juice

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.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g

SWORDFISH SKEWERS



Swordfish Skewers image

In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup rice vinegar
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1-1/2 pounds swordfish steaks, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch pieces
2 medium green peppers, cut into 1-inch pieces

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.

Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

GRILLED SWORDFISH TOPPED WITH COCONUT, LEMONGRASS & GINGER S



Grilled Swordfish Topped With Coconut, Lemongrass & Ginger S image

From http://karistaskitchen.com/2010/07/28/grilled-swordfish-topped-with-a-coconut-lemongrass-and-ginger-sauce/

Provided by Paris D

Categories     Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

swordfish or mahi mahi
olive oil
3 inches piece lemongrass, lightly smashed (if you can't find lemongrass, substitute with 1/2 teaspoon lemon zest)
2 teaspoons fresh ginger, grated
15 ounces light coconut milk
1/2 cup unsweetened flaked coconut, toasted
1/4 cup cilantro, coarsely chopped
1 1/2 cups fresh pineapple, small diced
1 lime
salt and pepper

Steps:

  • Sauce:.
  • Add the coconut milk, lemongrass and grated ginger to a medium saucepan over medium heat. Let the milk reduce by half, until it's thickened and creamy.
  • Add a 2 tablespoons toasted coconut and a teaspoon of fresh cilantro. Continue to simmer the sauce for about 5 minutes longer. Taste for seasoning, adding salt and pepper as needed.
  • Gently toss together the remaining cilantro and fresh pineapple, adding a squeeze of fresh lime.
  • For the Fish:.
  • Pre-heat the grill to 400°F.
  • Brush the fish with olive oil and then dust with salt and pepper. When you are ready to grill your fish, soak a paper towel with veggie oil. Using grilling tongs, rub the oiled paper towels over the grill grates.
  • Place the fish on the grill, turning down the heat to medium so it doesn't burn. Flip the fish only once, or it will fall apart. Cook until desired doneness. Transfer the fish to individual plates or a platter. Squeeze with fresh lime.
  • Ladle a little sauce over the fish and then top with the fresh cilantro and pineapple. Sprinkle with toasted coconut and enjoy!

Nutrition Facts : Calories 107.3, Fat 7, SaturatedFat 6.1, Sodium 5.5, Carbohydrate 12.6, Fiber 3.1, Sugar 7.2, Protein 1.2

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