Grilled Swordfish with Carrot and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled swordfish recipe is one of my go to dinners when I want something impressive but still manageable on a weeknight. The carrot and ginger glaze comes together in about twenty minutes, and then you're basically done since the fish cooks in just fifteen minutes on the grill. Ginger is fantastic for digestion and adds such a bright, warming flavor that really complements the meaty swordfish. What I love most is that you probably have half these ingredients already, making it both quick and budget friendly. The whole meal takes less than an hour from start to finish, perfect for those nights when you need to get dinner on the table without all the fuss.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- ½ kgcarrots(peeled and cut into 3-inch batons)
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonshoney
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2 teaspoonssesame oil
- 3 tablespoonsolive oil(divided)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lime juice(juiced)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 450°F). While the grill heats, toss the carrot batons with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a grill-safe baking sheet or in a grill basket.
Tip: Cut carrots uniformly so they cook evenly alongside the fish.
- 2
In a small saucepan over medium heat, combine 2 tablespoons of olive oil, minced ginger, and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Tip: Keep the heat moderate to preserve the delicate flavors of ginger and garlic.
- 3
Add honey, soy sauce, rice vinegar, and sesame oil to the saucepan. Stir well and simmer for 2-3 minutes until the glaze slightly thickens. Remove from heat and stir in the fresh lime juice. Set aside.
Tip: The glaze will continue to thicken as it cools, so don't overcook it.
- 4
Pat the swordfish steaks dry with paper towels and brush both sides lightly with the remaining olive oil. Season generously with salt and pepper on both sides.
Tip: Dry fish prevents sticking to the grill and allows for better caramelization.
- 5
Place the carrots on the grill and cook for 8-10 minutes, stirring occasionally, until they develop light char marks and are tender-crisp.
Tip: Start the carrots first since they need more time than the fish.
- 6
Once the carrots are nearly done, place the swordfish steaks directly on the grill grates. Cook for 4-5 minutes without moving them, then flip carefully and cook the other side for another 4-5 minutes until the fish flakes easily with a fork.
Tip: Swordfish is a dense fish that can handle high heat without drying out; aim for medium doneness in the center.
- 7
During the last minute of cooking the fish, generously brush both sides with the carrot-ginger glaze, allowing it to caramelize slightly on the heat.
Tip: Brush the glaze late in cooking so the sugars caramelize without burning.
- 8
Transfer the swordfish steaks and roasted carrots to a serving platter. Drizzle with any remaining glaze and garnish with sesame seeds and additional lime wedges if desired.
Tip: Let the fish rest for 2 minutes before serving to maintain juiciness.
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