Grilled Swordfish with Radish and Citrus Glaze

Instructions

1. 1

   Pat the swordfish steaks dry with paper towels and season generously on both sides with sea salt and black pepper. Let sit at room temperature for 15 minutes.

   Tip: Patting the fish dry ensures better browning and a crispy exterior when grilled.

2. 2

   In a small bowl, whisk together lemon juice, lime juice, honey, minced garlic, and 2 tablespoons of olive oil to create the citrus glaze. Set aside.

   Tip: The honey adds subtle sweetness and helps the glaze caramelize on the fish.

3. 3

   In another bowl, combine the sliced radishes, red onion, fresh cilantro, and remaining 3 tablespoons of olive oil. Toss gently and season with a pinch of salt and pepper. Set the radish slaw aside.

   Tip: Prepare the slaw just before grilling so the radishes remain crisp.

4. 4

   Preheat your grill to medium-high heat (around 400°F) and oil the grates lightly to prevent sticking.

   Tip: A well-oiled grill prevents the delicate fish from tearing.

5. 5

   Place the swordfish steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early; letting the fish sit creates beautiful grill marks.

6. 6

   Carefully flip the steaks and brush the cooked side generously with the citrus glaze. Cook for another 5-6 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Swordfish is a firm fish that holds up well to grilling without falling apart.

7. 7

   During the last minute of cooking, brush the top side of the fish with more citrus glaze and place a thyme sprig on each steak.

   Tip: Adding the glaze at the end prevents it from burning while allowing it to lightly caramelize.

8. 8

   Transfer the grilled swordfish to serving plates and top each steak generously with the fresh radish slaw. Drizzle any remaining citrus glaze over the top and serve immediately.

   Tip: The cool, crisp radish slaw provides a refreshing contrast to the warm grilled fish.