Cilantro-Lime Grilled Swordfish

By The Stay At Home Chef

Ingredients

2 (1 pound) swordfish steaks
3 medium limes (juiced (about ¼ cup))
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1 medium lime (quartered, for serving)
1/4 cup chopped fresh cilantro

Prep Time5mins
Cook Time15mins
Servings2

Instructions

Place the 2 (1 pound) swordfish steaks in a shallow dish or resealable bag.

Juice 3 medium limes and add to a small mixing bowl. Whisk together with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 1/4 cup chopped fresh cilantro. Pour over the swordfish in the shallow dish or resealable bag to coat.

Refrigerate the swordfish for 30 to 60 minutes while you preheat an outdoor grill to high heat (about 500°F / 260°C). Oil the grates if needed.

Remove swordfish from marinade and let excess drip off. Place on the grill and cook for 5 to 7 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on thickness.

Transfer the grilled fish to a plate. Sprinkle with the remaining 1/4 cup chopped fresh cilantro and serve with lime quarters for squeezing.