Name: Swordfish with Persian Lime & Coconut Marinade
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: 4 swordfish steaks (8 ounces) cut into 1-inch squares; 16 wooden skewers, soaked for 20 minutes; ⅓ cup "Olive the Best" Coconut White Balsamic Vinegar; ½ cup "Olive the Best" Persian Lime Olive Oil; 2 jalapeno pepper, seeded and chopped; ¼ cup fresh cilantro; zest from 1 lime; 1 inch piece of ginger; sea salt (Hawaiian Red Aloea is best); fresh ground pepper to taste

CategoryFish, Main Courses

The Persian Lime Olive Oil and Coconut White Balsamic remains one of my main go-tos for seafood and fish -- but it is also delicious on chicken, salads and veggies.
There's so much to share on this delicious pairing but try the swordfish first ... and look for our halibut recipe as well!

* allow the time for the marinating-- the rest takes minutes!

Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

4 swordfish steaks (8 ounces) cut into 1-inch squares(check with Inlet Seafood for fresh swordfish or an alternative)

16 wooden skewers, soaked for 20 minutes

⅓ cup "Olive the Best" Coconut White Balsamic Vinegar

½ cup "Olive the Best" Persian Lime Olive Oil

2 jalapeno pepper, seeded and chopped

¼ cup fresh cilantro

zest from 1 lime

1 inch piece of ginger

sea salt (Hawaiian Red Aloea is best)

fresh ground pepper to taste

Place balsamic vinegar, jalapeno pepper, cilantro, zest and ginger in a blender and blend until the mixture is smooth.

Add the olive oil and blend to emulsify.

Pour half the mixture into a bowl (reserve the other half for drizzling later).

Marinade the fish in the bowl of mixture for 30 minutes to 1 hour.

After the fish is marinated, discard the marinade.

Heat the grill to high.

Skewer the swordfish and grill for 4-5 minutes each side until just cooked through.

Spoon the reserved sauce onto a platter and top with skewers. Drizzle more on top.
Season with salt and pepper then serve.

Ingredients