This is the perfect fish – and the perfect recipe – for people who think they only like fish straight from the fryer (or who don’t think they like fish at all!). Swordfish is a light, firm, mild fish, which, according to my 11-year-old, tastes a lot like chicken. Coated in Cajun seasoning and cooked on the grill, this dish is everything that is lovely about simple cooking. The recipe has only 5 ingredients, there is almost no prep work, the meal is ready in under 30 minutes, and the fish is oh, so flavorful. Brimming with smoky, warm flavors, this fish acquires beautiful acidity and clean freshness when topped off with a bit of cilantro and a squeeze of lime. And the biggest endorsement of all – my 14-year-old, who is a self-proclaimed non-fish eater, went back in for a big second helping! So, light up your grill and get your Cajun on. This recipe won’t disappoint!
Note: Serve with Grilled Veggie Skewers or Cilantro-Lime Rice. Or both!
- 1 ½ - 2 pounds swordfish steaks
- 3 TBSP olive oil
- ½ cup Cajun seasoning
- 2-3 TBSP chopped cilantro
- ½ of a lime
- In a large bowl, rub olive oil over swordfish steaks. Sprinkle a pinch or 2 of salt over the fish, then add the Cajun seasoning, patting the seasoning onto the steaks and coating the swordfish generously. Cover and let sit in the refrigerator, about 10 minutes.
- Heat your grill to Medium - 350-400 degrees. Reduce heat to Low. Oil grates of grill by dipping a rolled up piece of newspaper or rolled up old kitchen rag in a small bowl (about 2 TBSP) of olive oil. Using tongs, quickly spread the olive oil on the newspaper or tongs onto the grates of the grill, being careful not to let the paper or rag catch fire. This will prevent the fish from sticking.
- Turn the grill back up to Medium. Place swordfish steaks on grill and cook for 7 minutes. Turn the fish over and cook for an additional 5 minutes. Remove from grill and top with a squeeze of lime and a couple of pinches of cilantro. Serve with vegetable skewers or Cilantro-Lime Rice.
Find a nice, flavorful Cajun seasoning at your local store.
Put your swordfish steaks into a large bowl. Sprinkle the fish with a couple pinches of salt and rub in some olive oil to help the seasoning stick to the fish. Sprinkle Cajun seasoning all over the swordfish steaks, patting the seasoning onto the steaks. (I like to wear disposable gloves when I do this part so that my hands don’t smell like fish for the rest of the night.) Make sure those babies are fully covered. This is what is going to flavor your fish. Cover and stick in the refrigerator for about 10 minutes, while you preheat the grill and oil the grill grates.
Grill steaks on Medium heat for 7 minutes. Flip and let cook for 5 more minutes. Top with a squeeze of lime and a couple of pinches of chopped cilantro.
Serve with veggie skewers – I bought these pre-made from my market, brushed them with a little olive oil, and sprinkled them with a little salt. They cooked on the same schedule as the fish.
Or with some Cilantro-Lime Rice. Ca c’est bon! (That’s good!)