Ginger Lime Swordfish
Elevate your seafood game with this zesty Ginger Lime Swordfish recipe, a tantalizing blend of bold flavors and quick preparation. Perfectly marinated in fresh lime juice, zesty lime zest, fragrant grated ginger, and a touch of honey for natural sweetness, these swordfish steaks are infused with just the right amount of tang and spice. A hint of soy sauce adds depth, while crushed red pepper flakes bring a subtle heat to balance the dish. Grilled to perfection in under 10 minutes, this recipe creates tender, flaky swordfish that’s as stunning as it is delicious. Serve with fresh cilantro and lime wedges for a vibrant, citrusy finish. Perfect for a healthy, gourmet meal that feels like summer all year round!
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Recipe Information
Ingredients
- 4 pieces Swordfish steaks
- 0.25 cup Fresh lime juice
- 1 teaspoon Lime zest
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges (for serving)
Instructions
In a small bowl, whisk together the lime juice, lime zest, grated ginger, minced garlic, olive oil, soy sauce, honey, crushed red pepper flakes, salt, and black pepper to form the marinade.
Place the swordfish steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the swordfish, ensuring it is evenly coated. Cover the dish or seal the bag and refrigerate for 30 minutes to 1 hour.
Preheat your grill, grill pan, or skillet to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
Remove the swordfish steaks from the marinade, allowing any excess liquid to drip off. Reserve the marinade for basting.
Cook the swordfish steaks for 4-5 minutes per side, basting occasionally with the reserved marinade, until the fish is opaque and flakes easily with a fork.
Remove the swordfish from the grill or pan and let it rest for 2-3 minutes. Discard any remaining marinade.
Garnish the swordfish with freshly chopped cilantro, if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 19.1 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 190.5 mcg | 952% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 4544 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
