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Grilled Swordfish with Chili Lime Butter
and green salad

Active: 45 minTotal: 45 min

We don't often cook swordfish, but loved the special feel of this summer meal when it was featured in 2017. Community members shared the sentiment and were particularly fond of the flavorful chili lime butter served over the fish.

Tags

Ingredients

Servings:
4
Metric
Grilled Swordfish with Chili Lime Butter:
  • Garlic - 1 clove, chopped
  • Green onions - 1 stalk, green and white parts chopped and combined
  • Butter - 4 Tbsp
  • Salt - 1/2 tsp
  • Lime zest - 1/4 tsp
  • Coriander, ground - 1/4 tsp
  • Chili powder - 1/4 tsp
  • Fish, swordfish - 1 lb (sub fresh tuna, pork chops, or steak)
  • Lime juice - 1 tsp
Mixed Greens Salad with Tomatoes and Avocado:
  • Vinegar, red wine - 1 1/2 Tbsp
  • Mustard - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Tomatoes, medium - 1, diced
  • Avocados - 1, cubed
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make chili lime butter - (If prepping right before cooking and using a grill, get grill heating before continuing with prep.) Finely chop garlic and green onions (green and white parts). Melt butter in the microwave just until soft, 20 to 30 seconds. Combine butter, garlic, green onions, salt, lime zest, coriander, and chili powder. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  3. Tomatoes / Avocados - Prep as directed.
  4. Fish - Rinse and pat dry. Season with some salt and pepper.

Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil.
  2. {grill}: Place fish over high heat and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over fish.
  3. {stovetop}: Heat a grill pan over medium-high heat. Brush pan with some oil. Add fish and sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness). Squeeze lime juice over fish.
  4. While still hot, top fish with chili lime butter so that it melts.
  5. Combine salad greens, tomatoes, and avocados in a mixing bowl. Add vinaigrette until dressed to your liking.
  6. Enjoy swordfish with salad on the side.

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Reviews

This meal has 24 reviews

Oh man this was a yummy meal. I felt very fancy grilling this up! The salad needs way more dressing or else it is too bland.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

Subbed steak for swordfish. Made vegetarian version as the side with scrambled egg (also for vegetarian in house). Like the butter!

By: Jessie
Posted: Sep 09, 2019
Diet: Original

Delicious! The sword fish was pretty expensive here (Toronto) so probably wouldn't do it again, but it was a nice treat!

By: Jenna
Posted: Sep 04, 2019
Diet: Original

Used flounder because that's what I had on hand (used swordfish last time and was definitely a better choice) and it was still very good! Used normal couscous and extra zucchini and left out the tomatoes. I remembered the dressing being a little sweet for us last time, so just added some of the chili lime butter and served the fish on top of the couscous and it was yummy.

By: Barbie
Posted: Aug 29, 2019
Diet: Original

Made using pickerel and orzo and turned out really well.

By: Tiffany
Posted: Aug 27, 2019
Diet: Original

I ended up having some leftover chicken from another night as the protein. I also used orzo instead of couscous. I really loved the butter and the pasta salad!

By: Jenna
Posted: Aug 26, 2019
Diet: Original