Sriracha Lime Mayonnaise-Glazed Swordfish

By • July 31, 2014 4 Comments

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Author Notes: This is an easy way to keep grilled swordfish (or tuna or halibut) moist. If I have them, I throw a few fresh peach halves on the grill while the fish cooks and use those in a grilled peach salsa to serve along with the halibut.cheese1227

Serves 4

  • Four 6-ounce swordfish steaks (about 1-inch thick)
  • 2 tablespoons full-fat commercial mayonnaise
  • 1 to 2 teaspoons sriracha
  • 1 teaspoon finely minced garlic
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher salt
  • Canola oil for oiling the grill
  1. Pat dry swordfish steaks.
  2. Mix together mayonnaise, sriracha, garlic, lime zest and juice. Apply a thin coat of this glaze on both sides of each piece of fish. Keep fish refrigerated while you prep the grill.
  3. Preheat grill on high. Take care to clean the grill grates well with a steel brush. When the grates are piping hot, use a paper towel soaked in canola oil to lubricate the grill grates.
  4. Grill swordfish steaks until just cooked through, about 5 minutes on each side. Serve hot.

More Great Recipes: Fish & Seafood|Entrees|Steak|Fish

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Comments (4) Questions (0)


11 months ago Don Roszel

I’m going to try it with lemon instead of lime, since I have lemons in the fridge, but no limes. Hope it works


about 1 year ago lori benet

I would love to try this ~ sounds fantastic!! however, space problem & no grill. Can this be baked in oven and do you have instructions. I recently have become a vegetarian & getting acquainted with fish recipes....Thank you.


11 months ago Don Roszel

I dont’ know why baking wouldn’t work. Here’s a link to a baked swordfish recipe. 400 degree oven and season the fish appropriately. It hlps if ou have an instant read thermometer to make ure you don’t over cook it. (Copy and paste into your browser address bar if the link isn’t “hot”)


11 months ago cheese1227

Sorry for the late reply. I would use the broiler. 5 minutes a side. Put the rack in the oven so that the fish is about 4 inches from the flame or coil.