Grilled Swordfish Steaks with Cucumber Sauce

Grilled Swordfish Steaks with Cucumber Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    49

Elevate your grilling game with these succulent swordfish steaks, perfectly complemented by a refreshing and tangy cucumber sauce. The vibrant flavors create a harmonious balance that's both sophisticated and satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    57 mg
  • Fiber
    2 g
  • Protein
    25 g
  • Saturated Fat
    6 g
  • Sodium
    589 mg
  • Sugar
    5 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat an outdoor grill for medium-high heat and lightly oil the grate. (5 minutes)

02

Step

In a small bowl, combine the cucumber, sour cream, lemon juice, and lemon zest. Season with salt to taste. Refrigerate until ready to serve. (5 minutes)

03

Step

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is softened and translucent. (5 minutes)

04

Step

Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Season with black pepper, then remove from heat. (7 minutes)

05

Step

Brush the swordfish steaks on all sides with the remaining 2 teaspoons of olive oil.

06

Step

Grill the swordfish steaks on the preheated grill until the fish is no longer translucent in the center and flakes easily with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. (8 minutes)

07

Step

Serve the grilled swordfish garnished with lemon slices and a generous dollop of the chilled cucumber sauce.

For an extra layer of flavor, consider marinating the swordfish steaks in a mixture of olive oil, lemon juice, and herbs for 30 minutes before grilling.
Adjust the amount of chili sauce to your preferred level of spice. A dash of hot sauce can also be added to the cucumber sauce for a fiery kick.
Ensure the grill is hot before placing the swordfish on it to achieve those beautiful sear marks.

Bobby Kautzer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 16 Ratings)
Total Reviews: (8)
  • Alena Volkman

    I made the cucumber sauce the night before and it was even better the next day. The flavors had really melded together.

  • Saige Rohan

    The swordfish was perfectly cooked thanks to the timing in the recipe. Will definitely make this again.

  • Ines Dickens

    The chili sauce adds such a unique and delicious flavor to the swordfish. Highly recommend this recipe!

  • Bernita Luettgen

    This recipe is easy to follow and the results are amazing. The swordfish was moist and flavorful.

  • Darby Hauck

    My family loved this recipe! Even my kids, who are picky eaters, enjoyed the swordfish and the cucumber sauce.

  • Tanya Lindgren

    I used Greek yogurt instead of sour cream and it turned out great! A lighter and tangier option.

  • Ignacio Wolff

    I added a pinch of cayenne pepper to the chili sauce – gave it the perfect amount of heat!

  • Shania Howell

    This recipe is a game-changer! The cucumber sauce is so refreshing with the grilled swordfish.

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