When it comes to grilled seafood, we like things to be simple. This grilled swordfish is exactly that. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro. Like most seafood these days, it’s important to take care when buying swordfish. Look for sustainable options. Monterey Bay Aquarium’s Seafood Watch Program is my favorite resource for finding out what the best options are. When it comes to swordfish, the sustainability depends on where and how it was fished. Recipe updated, originally posted August 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground coriander Salt and fresh ground black pepper 2 tablespoons butter, at room temperature 1 lime, halved Handful of cilantro leaves, coarsely chopped 2Brush both sides of the swordfish with the olive oil then season with coriander, a pinch of salt and a few grinds of black pepper. 3Grill swordfish steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Top each steak with a tablespoon of butter, a generous squeeze of lime juice and cilantro.
