Grilled Swordfish with Cilantro-Chile Vinaigrette

Eli Sussman tops meaty grilled swordfish steaks with a smoky version of charmoula, the delectable Moroccan herb sauce.

  • Total Time:
  • Servings: 4


  • Four 8-ounce swordfish steaks (1/2 inch thick)
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 cups coarsely chopped cilantro leaves and stems
  • 3/4 cup coarsely chopped parsley leaves and stems
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 small Fresno or red jalapeño chiles, minced
  • Pinch of saffron threads
  • 1/4 teaspoon crushed red pepper
  • 3/4 teaspoon pimentón de la Vera (smoked paprika)
  • 1/4 teaspoon cayenne

How to make this recipe

  1. Heat a grill pan. Brush the fish with 2 tablespoons of the olive oil and season with salt and black pepper. In 2 batches, cook the fish over moderate heat until browned on one side, 3 minutes. Turn the steaks and top each with 1/2 tablespoon of butter. Grill until the fish is just cooked through, 2 minutes longer. Transfer to serving plates.

  2. Meanwhile, in a bowl, mix the remaining 1/2 cup of olive oil with the remaining ingredients and season with salt and black pepper.

  3. Spoon the vinaigrette over the swordfish and serve.

Suggested Pairing

Aromatic white blend.

Contributed By Photo © Christina Holmes Published November 2014

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497329 recipes/grilled-swordfish-cilantro-chile-vinaigrette 2014-10-16T23:29:41+00:00 Eli Sussman grilling-barbecuing|4|fast|gluten-free|healthy|weeknight-dinner november-2014 recipes,grilled-swordfish-cilantro-chile-vinaigrette 497329

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