Prepare to embark on a culinary adventure that will transform your dinner table into a tropical paradise! This grilled swordfish recipe is not just a meal, it's an explosion of flavors that will transport your taste buds to a beachside restaurant with every single bite. Imagine perfectly grilled, succulent swordfish steaks lavishly draped in a creamy, zingy coconut lime sauce with a spicy green chile kick that will make your palate dance with excitement. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to gastronomic bliss.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 swordfish steaks
- 1 cup coconut milk
- 1 lime, juiced
- 2 green chiles, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the swordfish steaks. Pat them dry with paper towels and season both sides with salt and pepper. This will help enhance the flavor of the fish.
- In a mixing bowl, combine the coconut milk, lime juice, minced green chiles, and minced garlic. Stir well to ensure all ingredients are evenly mixed. This sauce will provide a creamy, tangy, and spicy flavor that complements the swordfish beautifully.
- Heat a grill or grill pan over medium-high heat. Add the olive oil to the grill to prevent the swordfish from sticking. Allow the oil to heat for a minute or so.
- Once the grill is hot, place the seasoned swordfish steaks on the grill. Cook for about 4-5 minutes on one side, without moving them, to achieve nice grill marks.
- Carefully flip the swordfish steaks using a spatula and grill the other side for an additional 4-5 minutes. The fish should be opaque and flake easily with a fork when done. Avoid overcooking to maintain moisture.
- While the swordfish is grilling, take the bowl of coconut lime sauce and give it a good stir. Taste and adjust seasoning if necessary, adding more salt, lime juice, or minced chiles to suit your preference.
- Once the swordfish is cooked, remove it from the grill and let it rest for a couple of minutes. This allows the juices to redistribute within the fish.
- To serve, place each swordfish steak on a plate and generously drizzle the coconut lime and green chile sauce over the top. You can also serve extra sauce on the side for dipping.
- Garnish with lime wedges and additional minced green chiles if desired. Enjoy your grilled swordfish with coconut lime and green chile sauce alongside your favorite sides, such as rice or a fresh salad.
Tips
- Always choose fresh, high-quality swordfish steaks with a firm texture and minimal fishy smell.
- Pat the fish dry before seasoning to ensure perfect grill marks and prevent steaming.
- Don't overcook the swordfish - it should be opaque and flake easily, but still remain moist.
- Preheat your grill or grill pan to ensure consistent, even cooking.
- Let the fish rest for 2-3 minutes after grilling to redistribute juices and maintain tenderness.
- For extra flavor, consider marinating the swordfish in the coconut lime sauce for 30 minutes before grilling.
- Use a meat thermometer to check that the internal temperature reaches 145°F for perfect doneness.
- If you don't have a grill, this recipe works equally well in a hot skillet or under the broiler.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
