Ingredients
- 4 swordfish steaks, each weighing 6 ounces and 1-inch in thickness
- Sufficient olive oil, approximately 1 tablespoon
- Melted butter, about 1/4 cup
- Freshly chopped cilantro, roughly 1 tablespoon
- Chopped jalapeno pepper, around 1 teaspoon
- Finely shredded zest of lime, approximately 1 teaspoon
- Lime juice, about 1/4 teaspoon
Step 1
Prepare your outdoor grill, setting it to medium-high heat and giving the grate a light coating of oil to prevent sticking.
Step 2
Take the swordfish and generously brush it on both sides with olive oil, ensuring it is evenly coated.
Step 3
Place the prepared swordfish on the preheated grill and let it cook until it easily flakes with a fork, typically around 8 to 12 minutes. Remember to brush it with more olive oil and flip it halfway through for even cooking.
Step 4
While the swordfish is grilling to perfection, mix together a delightful buttery sauce in a small bowl. Combine butter, fresh cilantro, spicy jalapeno, fragrant lime zest, and a squeeze of lime juice for a burst of flavor.
Step 5
Once the swordfish is done, serve it hot off the grill with a generous dollop of the zesty butter mixture on top for an extra kick of taste.
Extra Tips & Suggestions
- 1. Keep your swordfish fresh and flavorful by storing it in the coldest part of your refrigerator, ideally at a temperature of 32°F to 38°F. Make sure it is tightly wrapped in plastic wrap or placed in an airtight container to prevent any odors from affecting its taste.
- 2. To infuse your swordfish with a burst of zesty flavor, prepare a batch of cilantro-lime butter in advance and store it in an ice cube tray. Once frozen, transfer the cubes into a resealable bag and keep them in the freezer for quick and easy use whenever you crave that delicious tangy kick.
