Best 2 Spicy Grilled Swordfish Recipes

In the realm of culinary artistry, where flavors dance and aromas tantalize the senses, the quest for the perfect "spicy grilled swordfish" recipe is an adventure that beckons to the adventurous palate. With its lean, firm texture and mild flavor, swordfish serves as a blank canvas, inviting a symphony of bold and spicy flavors to transform it into a delectable dish. Whether you prefer a fiery kick from chili peppers, a smoky warmth from cumin and paprika, or the tangy zest of citrus, the possibilities are endless when it comes to crafting a spicy grilled swordfish that will delight and satisfy. As you embark on this culinary journey, let us guide you through the essential elements and techniques needed to create a spicy grilled swordfish that will leave your taste buds craving for more.

Let's cook with our recipes!

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

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!!

Tips:

Use fresh swordfish steaks. Fresh swordfish has a mild flavor and a firm texture that holds up well to grilling.
Marinate the swordfish steaks before grilling. Marinating the swordfish in a flavorful marinade will help to enhance its flavor and keep it moist during grilling.
Grill the swordfish steaks over medium-high heat. This will help to create a nice sear on the outside of the fish while cooking it through the center.
Baste the swordfish steaks with the marinade while grilling. This will help to keep the fish moist and flavorful.
Cook the swordfish steaks until they are cooked through. The fish should be opaque and flaky when it is done cooking.
Serve the swordfish steaks immediately. Grilled swordfish is best served immediately after it is cooked.

Conclusion:

Grilled swordfish is a delicious and healthy meal that is easy to prepare. By following these tips, you can grill swordfish steaks that are perfectly cooked and full of flavor.