Best 2 Spicy Grilled Swordfish Recipes

Are you looking for a delicious and healthy seafood dish that's perfect for a summer cookout? Look no further than this spicy grilled swordfish recipe! This dish is packed with flavor, thanks to a zesty marinade made with chili powder, cumin, paprika, and garlic. The swordfish is grilled to perfection, resulting in a tender and flaky texture.

This recipe also includes instructions for making a refreshing mango salsa, which is the perfect complement to the spicy swordfish. The salsa is made with fresh mango, red onion, cilantro, and lime juice. It's a bright and flavorful salsa that will add a pop of color and freshness to your meal.

In addition to the main recipe, this article also includes three additional swordfish recipes:

* **Grilled Swordfish with Lemon-Herb Butter:** This recipe is a classic for a reason. The lemon-herb butter is simple to make and adds a delicious flavor to the grilled swordfish.

* **Swordfish Piccata:** This Italian-inspired dish is made with a tangy lemon-caper sauce. The swordfish is pan-fried until golden brown and then served with the delicious sauce.

* **Swordfish Tacos:** These tacos are a fun and easy way to enjoy swordfish. The swordfish is grilled and then shredded and served in tortillas with your favorite taco toppings.

No matter which recipe you choose, you're sure to enjoy this delicious and healthy fish. Swordfish is a good source of protein, omega-3 fatty acids, and vitamins and minerals. It's also a relatively low-mercury fish, making it a good choice for pregnant women and children.

Check out the recipes below so you can choose the best recipe for yourself!

ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS

Argentinean-Style Grilled Swordfish with a Spicy-Orange Chimichurri, Pan-Roasted Peppers and Charred Sweet Potato Chips image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

Ingredients

1 1/4 cups extra-virgin olive oil
6 tablespoons red wine vinegar
1 large orange, zested
1 large lemon, zested
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup chopped fresh Italian flat-leaf parsley, firmly packed
1/2 cup chopped fresh basil leaves, firmly packed
1/2 cup chopped cilantro leaves, firmly packed
2 tablespoons chopped fresh oregano leaves
2 large jalapenos; stemmed, ribs and seeds removed, and minced
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 very large red bell peppers, seeds and ribs removed, cut into large julienne
2 very large yellow bell peppers, seeds and ribs removed, cut into large julienne
2 large cloves garlic, sliced thin
1/2 cup toasted pine nuts
1 tablespoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
4 (8 to 10-ounce) swordfish steaks, 1-inch thick
Garnishes: orange zest, very thinly sliced jalapeno, 4 thin orange slices (then sliced in the middle to twist).
Warmed sourdough baguette slices

Steps:

To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

SPICY GRILLED SWORDFISH

Spicy Grilled Swordfish image

Here's a swordfish marinade made with items that I had on hand, and it has a nice zing to it as well!

Provided by CMULLARK

Categories Seafood Fish

Time 52m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
¼ cup lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped onion
½ teaspoon ground black pepper
1 teaspoon Cajun seasoning
1 teaspoon chopped fresh cilantro
1 pinch cayenne pepper, or to taste
4 (8 ounce) swordfish steaks

Steps:

Combine olive oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a shallow glass baking dish. Add swordfish steaks, turning to coat with marinade. Cover and refrigerate for at least 30 minutes, turning occasionally.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Grill swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 2.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 44.5 g, SaturatedFat 3.4 g, Sodium 383.2 mg, Sugar 0.4 g

Tips:

Choose fresh, thick swordfish steaks. This will ensure that they are juicy and flavorful.
Marinate the swordfish for at least 30 minutes. This will help to infuse them with flavor and prevent them from drying out.
Grill the swordfish over medium-high heat. This will help to create a nice sear on the outside while keeping the inside moist.
Cook the swordfish until it is just cooked through. Swordfish is a delicate fish, so it is important not to overcook it.
Serve the swordfish immediately with your favorite sides.

Conclusion:

This spicy grilled swordfish recipe is a delicious and healthy way to enjoy this delicious fish. The marinade infuses the swordfish with flavor, while the grilling process creates a nice sear on the outside and keeps the inside moist. This recipe is sure to be a hit at your next party or cookout.