Looking for a flavorful twist to your seafood menu? This grilled swordfish is a game-changer. Bring the zest and freshness of the ocean to your plate with the cilantro lime grilled swordfish. This dish, loaded with vibrant flavors, offers an exquisite blend of the tangy citrus notes of lime paired with the refreshing touch of cilantro. Whether you’re hosting a casual weekend BBQ or planning an elegant family dinner, this seafood delight is sure to win hearts.
Frequently Asked Questions
If you don’t have an outdoor grill, fear not! You can also prepare this dish using a grill pan on the stovetop or by broiling it in an oven. Both methods will provide a nice char and flavor to the swordfish.
While swordfish is ideal for this dish due to its firm texture, you can also use mahi-mahi or halibut as alternatives.
While fresh cilantro offers a vibrant flavor, if you’re in a pinch, you can use a smaller quantity of dried cilantro as it has a concentrated taste.
No, this dish is not inherently spicy. However, if you desire some heat, you can add a pinch of chili flakes or a dash of hot sauce.
How to Purchase Swordfish
When it comes to enjoying the delectable flavors of cilantro lime grilled swordfish, starting with the right piece of fish is crucial. Shopping for seafood, especially something as specialized as swordfish, can be daunting. However, with a few pointers, you can confidently select the best cut available.
1. Freshness is Key:
- Odor: Fresh swordfish should have a mild ocean scent, similar to clean sea air. It shouldn’t have a strong fishy or ammonia-like smell, which is a telltale sign of aging seafood.
- Appearance: Look for swordfish steaks that are moist with a slight sheen. The meat should be firm and not slimy to the touch. The color can range from white to pinkish, but it should be consistent throughout, without any brown or dark spots.
2. Check the Label:
- Sustainability: Opt for swordfish that is labeled as sustainably caught. This not only ensures that the fishery is managed and harvested responsibly but also can be an indicator of quality. Look for certifications from organizations like the Marine Stewardship Council.
- Country of Origin: The country of origin label will give you information on where the fish was caught. Some prefer locally caught fish for freshness, but it’s also a way to support regional fisheries.
3. Ask for Expertise: If you’re unsure about your selection, don’t hesitate to ask the seafood counter staff. They are often knowledgeable about the source and freshness of their products. They might even provide additional cooking and preparation tips.
4. Consider Frozen Options: High-quality frozen swordfish can be just as good, if not better, than fresh ones, especially if the fish was flash-frozen right after being caught. This process locks in flavor and freshness. When considering frozen swordfish, ensure the packaging is intact without any signs of freezer burn or excessive ice crystals.
5. Price Point: While it’s tempting to opt for bargains, seafood, especially specialized fish like swordfish, is one of those categories where you often get what you pay for. A lower price might indicate the fish is neither fresh nor of high quality.
Serving Suggestions
Make it a meal to remember by pairing the cilantro lime grilled swordfish with a side of coconut rice or a simple salad. This dish also complements a refreshing mojito or iced tea. If you’re looking for dessert options, a simple fruit sorbet or a light cheesecake would round off the meal beautifully.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For freezing, wrap the cooked swordfish in plastic wrap and place it in a freezer-safe bag. It can be stored for up to a month. To reheat, thaw in the refrigerator overnight and warm it in a preheated oven at 275°F until heated through. Avoid microwaving as it can make the fish rubbery.
My go to swordfish recipe. So easy and just always delicious
This is a great recipe for Marlin and mahi-mahi I brush the olive oil on the Marlin steaks, put Himalayan salt and pepper on each side heat the grill up on high with some smoke. I grill the Marlin for 3 1/2 minutes aside, flip and squeeze fresh lime juice over the top and cook for another 3 1/2 minutes. It’s done and delicious.
How would I cook this in the oven? I don’t have a grill.
I don’t recommend cooking it in the oven. Instead of a grill, use a heavy skillet and follow the same directions.
Love the simplicity of this recipe! Paired it with grilled zucchini slices.
What would you recommend as complementary sides for this recipe? Looking forward to trying it!
Rice, grilled veggies, or a simple pasta go great with this.
We love swordfish and I buy it whenever it goes on sale too. It's so great for freezing because it holds up well when it thaws. I love that you added lime & cilantro. I am doing that very soon!! Your pictures are beautiful, Rachel!
Frozen swordfish has a totally spongy consistency! Its not a surprise frozen swordfish is half the price. Fish should never be frozen!
The majority of fish that’s available for purchase has been imported from somewhere and has been frozen at some point. I’ve eaten tons of previously frozen swordfish and haven’t noticed a spongy consistency. And the swordfish I buy isn’t half the price. I think you may just be buying the wrong kinds of fish from the wrong sources.
We have been talking about swordfish lately, and this recipe is exactly what I need, thanks!!