Paleo | Whole30 | Meats
This broiled swordfish recipe makes for an easy weeknight meal, and pairs great with sautéed vegetables, Brussels spouts, or other side dishes.
The first time we tried cooking swordfish at home, we had absolutely no idea how to prepare it. Tasha is adamant that we try to eat fish once a week, and for the most part we are good about that. I get tired of salmon and mahi mahi all the time, so we decided to try something different - broiled swordfish.
I knew that I wanted to marinate the swordfish to provide additional flavor, and I also knew that I would want some type of salsa or sauce to go with it. I really enjoy dill and citrus together, so I tried my hand at a dill and ginger marinade along with a tomato and cucumber salsa.
It turned out pretty well!
This is a simple recipe that builds as you go. I like to make the salsa first and get it into the fridge so that the flavors will start to develop. One of the things that I learned after making this recipe a few times is to salt and drain the tomatoes before adding them to the bowl. This will help bring out the "tomato-y" flavor, and will also help to reduce some of the extra liquid in the salsa.
As with any good salsa or sauce, you need to have a bit of acid to get the right balance - lemon juice and lemon zest are my choice here, as they pair nicely with the ginger and dill.
Once the salsa is mixed together and refrigerating, you can start on the marinade. I decided to use flavors from the salsa in the marinade as well, but you could substitute with other herbs if you prefer something besides dill. You only need about 20 minutes of marinade for the fish, so this is a quick turnaround once everything is mixed together.
Broiling is my preferred method for cooking most fish - partly because I haven't mastered any other technique, but also because it is generally the fastest. We usually buy our swordfish from Trader Joes and the fillets are about an inch thick. If you use thicker, or thinner fillets, your time may vary. I like my fish to be cooked through, but not dried out - about 10 minutes total time seems to be just right in our broiler.
I could go into all of the health benefits of eating fish regularly, but I'll save that for another day. If you are looking for options besides salmon - give this broiled swordfish recipe a try.
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