If you’re looking for a show-stopping seafood dish that’s both impressive and easy to prepare, this Sweet Chili Grilled Swordfish is exactly what you need. I’ve found that this recipe strikes the perfect balance between sweet and spicy flavors, while letting the natural richness of swordfish shine through. The sweet chili glaze creates a beautiful caramelized crust on the outside while keeping the fish perfectly moist on the inside.
Ingredients
- 4 swordfish steaks (6-8 oz each, about 1-inch thick)
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a medium bowl, whisk together sweet chili sauce, soy sauce, lime juice, garlic, and ginger to create the marinade.
- Pat the swordfish steaks dry with paper towels and brush them with olive oil. Season both sides with salt and pepper.
- Reserve 1/4 cup of the marinade for basting, then place the fish in a shallow dish and pour the remaining marinade over it. Let it marinate for 20-30 minutes (avoid marinating longer as the acid can affect the texture).
- Preheat your grill to medium-high heat (around 400°F) and oil the grates well.
- Place the swordfish on the grill and cook for 5-6 minutes on the first side.
- Flip carefully and brush with the reserved marinade. Grill for another 4-5 minutes, or until the fish is just cooked through.
- Remove from the grill and let rest for 3-5 minutes before serving.
- Garnish with fresh cilantro if desired.
Cook Time and Serving Size
Prep Time: 30 minutes (including marinating)
Cook Time: 10-12 minutes
Total Time: 40-45 minutes
Servings: 4
Recipe Notes
Here are some crucial tips to ensure your Sweet Chili Grilled Swordfish turns out perfectly:
- Look for swordfish steaks that are firm and have a slightly pink or ivory color. Avoid any that appear brown or dried out.
- Don’t overcook the fish – swordfish can quickly become dry. It’s done when it’s just barely opaque throughout.
- If you can’t find swordfish, this recipe works well with other firm fish like tuna or mahi-mahi.
- Make sure your grill is properly preheated and clean before cooking to prevent sticking.
- If you’re cooking indoors, you can use a grill pan or heavy-bottomed skillet over medium-high heat.
- Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, you can add a teaspoon of sesame oil to the marinade.
Sweet Chili Grilled Swordfish
A show-stopping seafood dish that's both impressive and easy to prepare. This recipe strikes the perfect balance between sweet and spicy flavors, while letting the natural richness of swordfish shine through. The sweet chili glaze creates a beautiful caramelized crust on the outside while keeping the fish perfectly moist on the inside.
Ingredients
- 4 swordfish steaks 6-8 oz each, about 1-inch thick
- 1/3 cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish optional
Instructions
- In a medium bowl, whisk together sweet chili sauce, soy sauce, lime juice, garlic, and ginger to create the marinade.
- Pat the swordfish steaks dry with paper towels and brush them with olive oil. Season both sides with salt and pepper.
- Reserve 1/4 cup of the marinade for basting, then place the fish in a shallow dish and pour the remaining marinade over it. Let it marinate for 20-30 minutes (avoid marinating longer as the acid can affect the texture).
- Preheat your grill to medium-high heat (around 400°F) and oil the grates well.
- Place the swordfish on the grill and cook for 5-6 minutes on the first side.
- Flip carefully and brush with the reserved marinade. Grill for another 4-5 minutes, or until the fish is just cooked through.
- Remove from the grill and let rest for 3-5 minutes before serving.
- Garnish with fresh cilantro if desired.
