Grilled Lime Basil Swordfish Recipe

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Recipes.net Team May 15, 2020

In this dish, lime juice and fresh basil combine to give our grilled swordfish recipe a fresh and complex flavor. We believe that the mark of a really good dish is simplicity; few ingredients combine so well that they make a great dish.

How To Make Grilled Lime Basil Swordfish

  • 16 oz swordfish fillets
  • ⅓ cup olive oil
  • 1 Lime (juiced)
  • ¼ cup fresh basil leaves
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  1. Place fish fillets in a small pan.
  2. Drizzle with half the olive oil, pepper, and lime juice.
  3. Crush basil leaves lightly and coat the surface of the fish with basil leaves.
  4. Place remaining basil leaves in the liquid sitting in the pan.
  5. Let marinate for 1 hour.
  6. Heat a grill to high.
  7. Once the grill is thoroughly heated, place the fish fillets on the grill.
  8. Baste with remaining olive oil using a pastry brush and sprinkle with salt.

  9. Grill on one side for approximately 10 minutes, then turn.
  10. Continue to baste with olive oil.
  11. Remove fish from grill when internal temperature reaches 125 degrees F, or when fish flakes easily with fork.

  12. Serve with lime wedge.

How To Make Grilled Lime Basil Swordfish

0 from 0 votes
Prep: 1 hr 10 mins
Cook: 20 mins
Total: 1 hr 30 mins
Serves:
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Ingredients

  • 16 oz swordfish fillets
  • cup olive oil
  • 1 Lime, juiced
  • ¼ cup fresh basil leaves
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Instructions

  1. Place fish fillets in a small pan.
  2. Drizzle with half the olive oil, pepper, and lime juice.
  3. Crush basil leaves lightly and coat the surface of the fish with basil leaves.
  4. Place remaining basil leaves in the liquid sitting in the pan.
  5. Let marinate for 1 hour.
  6. Heat a grill to high.
  7. Once the grill is thoroughly heated, place the fish fillets on the grill.
  8. Baste with remaining olive oil using a pastry brush and sprinkle with salt.

  9. Grill on one side for approximately 10 minutes, then turn.
  10. Continue to baste with olive oil.
  11. Remove fish from grill when internal temperature reaches 125 degrees F, or when fish flakes easily with fork.

  12. Serve with lime wedge.
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Nutrition

  • Calcium: 28mg
  • Calories: 658kcal
  • Carbohydrates: 4g
  • Cholesterol: 150mg
  • Fat: 51g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 982mg
  • Protein: 45g
  • Saturated Fat: 9g
  • Sodium: 2511mg
  • Sugar: 1g
  • Vitamin A: 430IU
  • Vitamin C: 10mg
Nutrition Disclaimer
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