LIME AND CHILLI SWORDFISH
This swordfish has been infused with strong flavours.Search triple tested recipes from the Good Housekeeping Cookery Team.
Categories butter Lime and chilli swordfish sirloin steaks thyme leaves
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Put the chilli flakes in a large shallow bowl. Add the olive oil, lime zest, juice and garlic and mix everything together. Add the swordfish steaks to the marinade and toss several times to coat completely. Leave to marinate for 30min.
- Preheat the barbecue - it's ready to use when the coals are glowing and are covered with light ash. Alternatively, preheat a griddle pan until hot.
- Lift the swordfish out of the marinade, season well with salt and freshly ground black pepper, then cook the steaks for 2min on each side. Top with slices of lime and continue to cook for 1min or until the fish is opaque right through.
CHILI LIME SWORDFISH
Sweet maple adds an unexpected kick to grilled swordfish, but is still light enough to serve with simple greens. (Published with permission from Coombs Family Farms)
Provided by maplegirl04
Categories Very Low Carbs
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 7 ingredients in a bowl. Add salt to taste.
- Put swordfish steaks in a shallow dish and cover with marinade.
- Cover dish with plastic wrap and refrigerate for up to two hours, turning once.
- Remove swordfish from marinade, discarding remaining marinade.
- Prepare grill.
- Grill swordfish above coals on an oiled racked for approximately three minutes on each side.
Nutrition Facts : Calories 332.4, Fat 12.8, SaturatedFat 2.8, Cholesterol 88.5, Sodium 206.4, Carbohydrate 6.8, Fiber 0.2, Sugar 4.8, Protein 45.2
GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
SWORDFISH WITH SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE
Hawa's company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one-an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas's green sauce. Serve it on...anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it's one of the most versatile recipes in the book. It is served here with a simple seared swordfish and shredded green cabbage.
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
- For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.
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