Grilled Swordfish with Daikon
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This recipe has become a weeknight favorite at my table because it comes together in just thirty minutes from start to finish. Swordfish is a meaty fish that holds up beautifully to grilling, and when paired with crisp daikon radish and a zesty ginger lime sauce, it feels almost restaurant quality. The daikon is wonderfully low in calories but packed with vitamin C and digestive enzymes, making this dish as nourishing as it is delicious. What I love most is the simplicity of it all: just a few quality ingredients and a hot grill transform into something truly special.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- 1 mediumdaikon radish(julienned)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lime juice
- 2 tablespoonsfresh ginger(grated)
- 2 tablespoonssoy sauce
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- 3scallions(thinly sliced)
- 2garlic cloves(minced)
- ¼ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). While the grill heats, prepare the glaze by whisking together lime juice, grated ginger, soy sauce, honey, sesame oil, minced garlic, and red chili flakes in a small bowl until well combined.
Tip: Make the glaze ahead to save time during cooking.
- 2
Pat the swordfish steaks dry with paper towels, then lightly coat both sides with 1 tablespoon of olive oil. Season generously with sea salt and black pepper on all surfaces.
Tip: Dry fish grills better and develops a nice crust; oil prevents sticking.
- 3
Once the grill grates are hot, lightly oil them to prevent sticking. Place the swordfish steaks on the grill and cook for 5-6 minutes without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip early; a good sear locks in moisture.
- 4
Carefully flip the steaks using a wide spatula and cook the other side for another 5-6 minutes until the fish is opaque throughout and flakes easily with a fork.
Tip: Check doneness by gently pulling at the thickest part of the fish.
- 5
While the fish finishes cooking, prepare the daikon slaw by tossing the julienned daikon with the remaining 3 tablespoons of olive oil, half the scallions, and a pinch of sea salt in a large bowl. Toss gently to combine.
Tip: The daikon will release moisture, so assemble the slaw just before serving.
- 6
Transfer the grilled swordfish to serving plates and drizzle each steak with the prepared glaze, ensuring an even coating.
Tip: Reserve a little glaze to drizzle on the daikon as well.
- 7
Top each swordfish steak with a generous portion of the daikon slaw, then garnish with remaining scallions, fresh cilantro, and an extra drizzle of glaze if desired.
Tip: The cool, crisp daikon contrasts beautifully with the warm grilled fish.
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