Grilled Swordfish with Mojo Vinaigrette

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  • Juice and zest of 2 limes
  • Juice and zest of 1 orange
  • 1/4 cup olive oil, plus extra for grilling
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro
  • 4 (6-8 ounce) swordfish steaks
  • Salt and freshly ground pepper


Whisk together all ingredients except swordfish. Season to taste with salt and pepper.
Lightly brush swordfish with oil and season with salt and pepper.
Clean grill grate well and brush with oil.
Grill fish over medium-high heat until just cooked through. (Alternately, set broiler to high, place rack in upper third of oven and broil until just cooked through.)
Transfer to a platter.
Whisk vinaigrette, pour over fish and serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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