Lime-Red Chili Swordfish
The beautiful thing about swordfish is the heartiness of the meat. It’s the perfect grilling fish for someone whose worried about their filet falling through the cracks. And it’s just begging to be topped with a heaping spoonful of some lovely fresh salsa you whipped up — like the smooth spicy tomatillo blend or the bright avocado & peach salsa. I like to marinate it with a little olive oil and the juice of a lime with some red chili and fresh cilantro {or parsley for cilantro haters} just to add a little love to the fish itself. And if you don’t have time for a salsa topper, the marinated fish alone will please a crowd.
Grilled Swordfish with Tomatillo Salsa
Lime-Red Chili Grilled Swordfish
6-8oz fillet per person
1 lime, zested and juiced
Drizzle of olive oil
1/2 red chili chopped
2 sprigs cilantro or parsley chopped
Salt and pepper to taste
- Lay the swordfish in a small casserole dish with sides.
- Juice, zest, drizzle all the marinade ingredients over the top and turn each fillet to coat.
- Cover and let it all hang out in the fridge for as little as 15 minutes or 2-3 hours if you have the time.
- Heat a grill to medium heat and cook for 3-4 minutes. Flip and cook for an additional 3-4 or until the fish is cooked through.
- Serve as is or with a fresh tomatillo or avocado & peach salsa topper.
Swim with the Fiddies:
Introducing grilled blowfish
Julia Child’s Fillet of Sole Meuniere
Sesame Ginger Lime-Poached Cod
Spicy Balsamic and Fennel Fish Stew
8.ate@eight 