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: Entrees|Fish & Seafood|Steak

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