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Grilled Swordfish on Rutabaga & Pepper Relish*

Serves 4

4 swordfish fillets (6 oz each; 1-inch thick)
Juice of 3 lemons
2 T olive oil
20 grinds fresh ground pepper
1-1/2 tsp cumin
1/8 tsp cayenne
Rutabaga & Pepper Relish
Marinated Potatoes
Cilantro Oil
1 bunch cilantro (fresh coriander)
1/2 clove garlic, peeled
2 T olive oil
1/4 C water
10 grinds freshly ground black pepper

Mix lemon juice, oil, pepper, cumin, and cayenne pepper. Add swordfish and marinate for 4 hours, turning periodically.

To make Cilantro Oil, pick leaves from coriander; reserve about one-fourth
bunch for garnish. Place remaining leaves in a blender with garlic, oil, water, and pepper; purée completely. Store in a plastic squeeze bottle until needed. Shake well before using.

Grill or sauté swordfish in a very hot pan for about 3 to 4 minutes on each
side (for a l-inch thick piece). The swordfish should be cooked to medium
stage, just warm in the center.

Place swordfish on a bed of Rutabaga & Pepper Relish, garnish with Marinated Potatoes, and squirt Cilantro Oil around the fish. Place cilantro leaves over and around the fish.


  • Use Cilantro Oil in place of regular oil for cooking or salads. Like any oil, it should be used sparingly.
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