Grilled Swordfish with Cassava Chips and Lime-Cilantro Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in less than an hour. Swordfish is wonderfully meaty and takes beautifully to grilling, while cassava chips give you that satisfying crispy side without the guilt of regular fries. Swordfish is packed with omega 3 fatty acids, which are fantastic for heart health, and the fresh lime and cilantro butter brings everything to life with bright, zesty flavors. Best part? You probably have most of these ingredients already, and the whole meal is ready in about 45 minutes. Trust me, this one will become a regular in your rotation.
Ella x
Ingredients
- 4 piecesswordfish steaks(1.5 inches thick, about 6 oz each)
- ¾ kgcassava root(peeled and cut into thin fries)
- 5 tablespoonsolive oil
- 3 tablespoonsfresh lime juice
- 4 tablespoonsbutter(softened)
- 3 tablespoonsfresh cilantro(finely chopped)
- 2garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 450°F). Pat swordfish steaks dry with paper towels and brush both sides lightly with 1 tablespoon olive oil. Season generously with salt, pepper, and smoked paprika.
Tip: Dry fish cooks better and gets a superior crust on the grill.
- 2
Toss cassava fries with 3 tablespoons olive oil, salt, and pepper. Spread on a grill-safe baking sheet or grill basket. Place on the cooler side of the grill and cook for 20-25 minutes, stirring occasionally, until golden and crispy.
Tip: Keep cassava away from direct high heat to prevent burning while ensuring they cook through.
- 3
While cassava cooks, prepare the lime-cilantro butter by mixing softened butter, minced garlic, cilantro, 2 tablespoons lime juice, lemon zest, and a pinch of salt in a small bowl until well combined.
Tip: Make the compound butter ahead of time for easier assembly.
- 4
Place swordfish steaks directly on the grill grates over medium-high heat. Grill for 5-6 minutes without moving, until grill marks appear and fish releases easily from the grate.
Tip: Resist the urge to move the fish; let it develop a flavorful crust.
- 5
Carefully flip swordfish steaks and grill for another 5-6 minutes until the flesh is opaque throughout and flakes gently with a fork. Internal temperature should reach 145°F.
Tip: Swordfish is firm and can handle the heat without falling apart like more delicate fish.
- 6
Remove swordfish from heat and immediately top each steak with a generous dollop of the lime-cilantro butter, allowing it to melt over the warm fish.
Tip: The residual heat will melt the butter perfectly into the fish.
- 7
Arrange cassava chips on serving plates alongside the swordfish. Drizzle any remaining lime juice over the chips and fish. Garnish with additional fresh cilantro and lemon zest if desired.
Tip: Serve immediately while cassava chips are still crispy and swordfish is hot.
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