Grilled Swordfish with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality without the fuss. Grilled swordfish is wonderfully meaty and holds up beautifully to high heat, while the caramelized plantains add a sweet, creamy contrast that's absolutely craveable. The cilantro lime sauce ties everything together with bright, fresh flavors, and here's a bonus: cilantro is packed with antioxidants and may help your body naturally eliminate heavy metals. Best of all, the ingredients are simple to find and won't break the bank, making this an elegant meal that proves you don't need hours in the kitchen to impress yourself and your guests.
Ella x
Ingredients
- 113 gswordfish steaks(about 1-inch thick)
- 2ripe plantains(peeled and sliced lengthwise into 1/4-inch planks)
- 4 tablespoonsextra virgin olive oil
- 237 mlfresh cilantro(loosely packed)
- 3 tablespoonsfresh lime juice
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1red onion(thinly sliced)
- 1jalapeño(seeded and minced)
- 1lime(cut into wedges for serving)
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
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
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
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
Serve immediately with lime wedges on the side for extra brightness if desired.
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