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Photo:© Yanni

Grilled Swordfish


Grilled swordfish has always been one of my favorites! Especially since the fillets are so meaty and satisfying. Recently, I was asked to create Mexican fish dish at a fishing tournament. And, I was given fifty pounds of swordfish and a grill. I knew the fish was getting grilled, but then I decided to create a nopals cactus salsas as a side condiment for the grilled swordfish. It was a huge hit especially since most people there had never tried nopals cactus.
swordfish steaks

And although grilled swordfish is always tasty, the nopal cactus salsa stole the show. Here's why, Mexicans love the combination of fish and nopals salsa. It's surprisingly tasty, old world, and definitely memorable. Plus, the nopals offers a sweet bitterness that pairs perfectly with seafood. I hope you give my new recipe a try, it just might be the perfect introduction to nopal cactus.

nopal cactus salsa

If you love latin seafood dishes, check out Fisherman's Belly Latin Cuisine Recipe section!

Grilled Swordfish and Cactus Salsa (serves 4)

4 swordfish steaks

Marinade

1/2 cup canola oil

1/2 cup olive oil

1/2 cup soy sauce

1/2 cup lime juice

Cactus Salsa

5 cactus leaves, whole, found at any Mexican market

5 Roma tomatoes

5 stalks of green onions

2 habaneros

5 limes juiced

1 tablespoon salt

1 tablespoon black pepper

grilled swordfish

Make The Grilled Swordfish

1. Start by combining the marinade ingredients in a bowl. Then, mix until the marinade turns a milky white. Now, place your fish inside the bowl for no more than 2 hours. Just remember, usually only an hour is required to marinade fish, however, swordfish is especially dense and needs 2 hours for good flavor penetration.

Make The Cactus Salsa

2. Now, is the time to fire up the grill. And, remember, 500F and greater is the optimum grilling temperature.

3. Next, place all the ingredients for the cactus salsa on the grill, except the limes, until they are charred and soft. Now allow them to cool. Then, coarse chop all the grilled items and add them to mixing bowl. Next, add the lime juice, salt and pepper. And finally, mix and refrigerate until needed.

Start Grilling!

4. Start by grilling the marinaded swordfish for 3-5 minutes per side over hot coals. Remember, to check for doneness visually, inside a thick portion of meat. You're looking to see that the center of the steaks have turned white.

5. Finally, serve by first plating the fish, then adding a liberal amount of cactus salsa over the fish. In the end, once you've master this recipe, you'll make lots of yummy Mexican cactus dishes.

NEED SOME KITCHEN STUFF? 🙂

Here's a great way to support Fisherman's Belly. Use our

amazon links to purchase items you may need. You don't

pay extra but, Amazon sends us a small commission on

your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni ___________________________________________________________

➤ 30 Day Free Amazon Prime Membership http://amzn.to/2lIRHcI

KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶

➤ Orange Citrus Juicer/Squeezer

http://amzn.to/2E0vs9N ➤ 12-inch Chef's Knife

http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch

http://amzn.to/2CCoOGg ➤ Ex-Large Bamboo Cutting Board 18"x14"

http://amzn.to/2EXy1uL ➤ 24" Round Hard Wood Cutting Board

http://amzn.to/2Cxmvo6 ➤ Pyrex 1-cup & 2-cup Measuring Cups

http://amzn.to/2AhJf9z ➤ Stainless Steel Tongs Set 12", 9" Locking

http://amzn.to/2CEmEt7 ➤ Pro Stainless Steel Mixing Bowl Set of 6

http://amzn.to/2CNr3H7 ➤ 10" Porcelain Rectangular Platters, Set of 4,

http://amzn.to/2CK8Kqe ➤ Kikkoman Soy Sauce 33.8-oz

PHOTOGRAPHY EQUIPMENT USED 🎥 ➤ Canon EOS 70D Food Photography & Video https://amzn.to/2Ib1yGF ➤ GoPro HERO4 Black http://amzn.to/2md2DzF

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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