Ingredients
- 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
Why This Dish Is Amazing
This dish offers a perfect balance of rich, meaty swordfish and bright, zesty flavors from the cilantro-lime butter. It’s quick to prepare and cooks beautifully on the grill, making it ideal for warm-weather meals or casual gatherings. The combination of smoky char and fresh herbs elevates a simple fish steak to something truly special.
Chef's Cooking Tips
- Make sure the grill is hot before placing the fish to get a nice sear and prevent sticking.
- Let the swordfish come to room temperature before grilling for even cooking.
- Use a fish spatula or tongs to carefully flip the steaks once, avoiding breaking the fish apart.
- Let the swordfish come to room temperature before grilling for even cooking.
- Use a fish spatula or tongs to carefully flip the steaks once, avoiding breaking the fish apart.
Directions
Lightly heat your grill to medium-high and give the grates a light oiling so the fish doesn’t stick. Rub both sides of the swordfish steaks with olive oil. Place the steaks on the grill and cook them for about 8 to 12 minutes, flipping once halfway through. You want to cook them until the fish flakes easily with a fork. While the fish is grilling, mix together the butter, chopped cilantro, diced jalapeño, lime zest, and lime juice in a small bowl. When the swordfish is ready, spoon the cilantro-lime butter over the top and enjoy!
Serving Options To Try
Serve with grilled vegetables like asparagus or zucchini for a light, healthy meal. A side of cilantro-lime rice or a fresh green salad complements the flavors well. Adding a wedge of lime on the side allows guests to add extra brightness if they like.
Keeping Leftovers Fresh
Store any leftover fish in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the fish, or enjoy it cold in a salad the next day. The cilantro-lime butter can be kept separately and used within a week if refrigerated.
