Grilled Swordfish

Grilled Swordfish with Vera Cruz Sauce

 

 

 

         

 

 

 

 

 

This Grilled Swordfish brings together fresh seafood, bright citrus, and bold Southwestern-inspired flavors for a colorful and satisfying entrée. Swordfish steaks are lightly coated with olive oil and seasoned with kosher salt and black pepper before being grilled over medium-high heat until tender and flaky. The simple seasoning allows the naturally meaty texture and mild flavor of the swordfish to shine while creating a lightly charred exterior from the grill. Fresh lime wedges add a bright, citrusy finish that complements the richness of the fish.

The Sweet Thai Chile Vera Cruz Sauce adds a unique combination of sweet, tangy, savory, and spicy flavors to the dish. Minced shallot and garlic provide an aromatic base, while sweet Thai chili sauce brings a touch of sweetness and gentle heat. Crisp diced cucumber, briny capers, fresh lime juice, and jalapeño add layers of acidity, freshness, and texture, while red pepper flakes can be added for an extra kick. Fresh cilantro finishes the sauce with a bright herbal note. Grilled asparagus rounds out the plate with a tender-crisp bite, lightly seasoned with olive oil, salt, pepper, and lime zest. Together, the grilled swordfish, vibrant sauce, and fresh asparagus create a balanced dish that feels both elevated and approachable.

INGREDIENTS

Swordfish

• 2 swordfish steaks (6–8 oz each) - 488547
• 1 tbsp olive oil - 065312
• 1 tsp kosher salt - 052100
• ½ tsp black pepper - 181565
• 1 lime, cut into wedges - 192625

Sweet Thai Chile Vera Cruz Sauce

• 1 tbsp olive oil - 065312
• 1 tbsp Minced Shallot - 193649
• 2 cloves garlic, minced - 192922
• 2 tbsp sweet Thai chili sauce - 054069
• 1 tbsp capers, drained - 050342
• ¼ cup Finely Diced Hot House Cucumbers - 196287
• 1 tbsp fresh lime juice - 192625
• 1 tsp finely diced Jalapeno - 193078
• Pinch red pepper flakes (optional) - 181333
• Salt and pepper to taste – 052100 & 181565
• 2 tbsp chopped cilantro - 193201

Grilled Asparagus

• 1 bunch of asparagus, trimmed - 193426
• 1 tbsp olive oil - 065312
• Salt and pepper to taste – 052100 & 181565
• ½ tsp lime zest - 192625

1. Prepare the Swordfish

1. Pat swordfish dry.
2. Rub with olive oil and season with salt, pepper,
3. Let’s stand at room temperature for 15 minutes.

Make the Veracruz Sauce

1. In a Metal add the following
2. Add shallots garlic
3. Stir in cucumber, capers, and Jalapenos
4. Stir in sweet Thai chili sauce and lime juice.
5. Season with salt and pepper.
6. Finish with chopped cilantro and keep Cold

3. Grill the Asparagus

1. Toss asparagus with olive oil, salt, pepper, and lime zest.
2. Grill over medium-high heat for 4–5 minutes, turning occasionally until tender-crisp.

4. Grill the Swordfish

1. Preheat grill to medium-high (425–450°F).
2. Grill swordfish for 4–5 minutes per side, depending on thickness.
3. Cook until fish reaches 135–140°F and flakes easily.
4. Remove and rest 2 minutes.