Grilled Swordfish with Radish and Citrus Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just half an hour from start to table. Swordfish is a meaty fish that holds up beautifully to grilling, and it's packed with omega 3 fatty acids that are wonderful for heart health. The bright citrus glaze with fresh radishes creates this perfect balance of tangy and peppery flavors that feels restaurant quality but honestly requires minimal effort. Everything is straightforward and comes together quickly, making this an ideal choice when you want to impress without spending hours in the kitchen.
Ella x
Ingredients
- 4 pieces (6 oz each)swordfish steaks(about 1 inch thick)
- ½ kgfresh radishes(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(freshly squeezed)
- 2 tablespoonslime juice(freshly squeezed)
- 2 teaspoonshoney
- 237 mlfresh cilantro(chopped)
- 1 mediumred onion(thinly sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic cloves(minced)
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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