Grilled Swordfish with Plantain and Cilantro-Lime Sauce

Instructions

1. 1

   Pat swordfish steaks dry with paper towels and brush both sides with 1 tablespoon olive oil. Season generously with salt, pepper, and smoked paprika, letting flavors penetrate for 10 minutes.

   Tip: Dry fish prevents sticking on the grill and helps create a better crust.

2. 2

   Toss plantain slices with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

   Tip: Choose plantains that are mostly yellow with some black spots for optimal sweetness and texture.

3. 3

   Blend cilantro, lime juice, garlic, remaining 1 tablespoon olive oil, jalapeño, and red onion in a food processor until you reach a chunky sauce consistency. Taste and adjust seasoning as needed.

4. 4

   Preheat grill to medium-high heat (about 400°F). Lightly oil grill grates to prevent sticking.

   Tip: A hot grill ensures proper searing and prevents fish from sticking.

5. 5

   Place plantain slices directly on grill grates and cook for 3-4 minutes per side until caramelized and tender. Transfer to a serving platter.

   Tip: Watch plantains closely as they can burn quickly; adjust heat if necessary.

6. 6

   Grill swordfish steaks for 4-5 minutes on the first side without moving them. Flip carefully and cook for an additional 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Swordfish is firm and can handle high heat; avoid overcooking to maintain moisture.

7. 7

   Arrange grilled plantain slices on serving plates and top each with a swordfish steak. Spoon cilantro-lime sauce generously over the fish.

   Tip: The sauce can be made up to 2 hours ahead and refrigerated.

8. 8

   Serve immediately with lime wedges on the side for extra brightness if desired.