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Grilled Swordfish In Citrus-Herb Sauce

Grilled Swordfish In Citrus-Herb Sauce Recipe - If you just aren’t sure how you feel about seafood, then this is the fish I want you to cook up immediately! Swordfish is the perfect fish for anyone who hasn’t had a lot of experience with seafood. It’s very mild so it will absorb any flavors you add to it. The meaty and mild swordfish served with this citrus-infused herb sauce will take your taste buds to a whole new world. You can also try cod or halibut in the dish. Serve it with grilled peppers, a salad or broccolini.

Fat: 27.6 g
Carbs: 2.9 g
Net carbs: 2.3 g
Protein: 22.5 g
Fiber: 0.6 g
Grilled Swordfish In Citrus-Herb Sauce Recipe


  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) lemon juice
  • 2 tbsp (30 ml) coconut aminos
  • 2 tbsp (2 g) chopped fresh cilantro leaves
  • 1 tbsp (6 g) chopped fresh mint leaves
  • 2 cloves garlic, finely minced
  • ¼ tsp crushed red pepper flakes
  • 2 (6-oz [170-g]) swordfish steaks
  • Sea salt and black pepper
  • 2 tbsp (30 ml) melted organic grass-fed ghee, divided
  • 1 large red bell pepper, deseeded and quartered
  • Lemon slices, to serve

How to make Grilled Swordfish In Citrus-Herb Sauce

  1. To make the citrus sauce, combine the olive oil, lime juice, lemon juice, coconut aminos, cilantro, mint, garlic and crushed red pepper flakes in a bowl. Mix well. Set the sauce aside.
  2. Prepare a grill or a grill pan by heating it over medium-high heat. Pat the swordfish steaks dry and season them with salt and pepper on both sides.
  3. When the grill/grill pan is hot, brush it with 1 tablespoon (13 ml) of ghee. Add the swordfish steaks to the hot grill/grill pan. Cook the fish for 3 to 4 minutes per side, depending on how thick your steak is. Remove the fish from the pan and set it aside to rest. Brush the other tablespoon (13 ml) of ghee onto the grill/grill pan. Grill the bell pepper for 5 to 8 minutes, or until the pepper pieces begin to blister and soften.
  4. Pour the citrus sauce over the fish and pepper pieces, and serve with lemon slices.