Sweet, spicy, and tender…
This swordfish recipe is lip smackin’ good!
I think that people often overlook swordfish when they are considering their seafood options. When cooked properly, it’s tender, buttery, and very tasty. It has a very mild flavor (and it’s not too “fishy”), so it takes on the taste of whatever you happen to season it with.
I actually really enjoy it, but I don’t make it that often. It can be hard to find around here (because it’s severely overfished) and I’ve also heard that you shouldn’t eat it very often due to the mercury content. I have no idea how true this actually is, but it’s always in the back on my mind.
Well, life is too short not to eat good seafood.
This variation of swordfish with a chili-garlic-lime sauce gives it a southwestern flair. It has a spicy kick, but nothing overwhelming that will keep you attached to your margarita.
I’m actually not a huge fan of spicy food, but a little bit of a kick does not bother me at all. Actually, I like it
Chili-Garlic Rubbed Swordfish
- 2 TBS freshly squeezed lime juice
- 2 cloves of garlic, minced
- 1/2 tsp chili powder
- 4 swordfish steaks (6 ounces each)
- Salt and pepper, to taste
- 2 TBS olive oil
- In small bowl whisk together 2 tablespoons of olive oil, lime juice, garlic, and chili powder until well blended.
- Place the swordfish in a shallow dish, and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour.
- Remove the fish from the marinade, drain off any excess, and discard the marinade.
- Season both sides of the fish with salt and pepper to taste.
- Preheat a grill to medium high heat.
- Grill the fish for 5-6 minutes (depending on the thickness of your steaks) per side, or until cooked through. Be sure not to overcook.
Like I said, lip smackin’ good!