Grilled Swordfish With Cucumber Lime Salsa | Dorothy Lane Market

Grilled Swordfish With Cucumber Lime Salsa

PREP TIME 15 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters


Marinade Ingredients

  • 2 Tbsp fresh lime juice
  • 2 tsp DLM 100% Pure Honey
  • 2 tsp vegetable oil
  • 2 tsp ground coriander
  • 2 1-inch thick swordfish steaks, about 6 oz each

Salsa Ingredients

  • 1 lime
  • 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
  • 1 Tbsp fresh cilantro, finely chopped
  • 1 Tbsp scallion greens, finely chopped
  • 1 tsp fresh jalapeño or Serrano chile, finely chopped
  • 1 tsp sugar, or more to taste
  • ¼ tsp salt


Marinate Swordfish: Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer).
While swordfish marinates, remove peel, including white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
Lightly brush grill grate with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.


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