Ginger-Lime Glazed Swordfish

A light and refreshing paleo-friendly dish featuring succulent swordfish steaks glazed with a vibrant ginger-lime sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4
• Difficulty Level: Easy
• Cuisine: Asian-Fusion
• Diet: Paleo

Equipment Needed

• Large non-stick skillet or grill pan
• Small mixing bowl
• Microplane or grater
• Citrus juicer
• Measuring spoons
• Sharp knife
• Cutting board

Ingredients

For the Fish

• 4 swordfish steaks (6 oz/170g each, about 1-inch thick)
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Ginger-Lime Glaze

• 3 tablespoons fresh lime juice
• 2 tablespoons coconut aminos
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey (optional, omit for strict paleo)
• 1/4 teaspoon red pepper flakes

For Garnish

• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 green onion, thinly sliced

Instructions

1. Remove swordfish from refrigerator 15 minutes before cooking to bring to room temperature.
2. In a small bowl, whisk together lime juice, coconut aminos, grated ginger, minced garlic, honey (if using), and red pepper flakes. Set aside.
3. Pat swordfish steaks dry with paper towels and season both sides with sea salt and black pepper.
4. Heat coconut oil in a large skillet over medium-high heat (190°C/375°F).
5. Once oil is hot, add swordfish steaks to the pan. Cook for 4-5 minutes on each side for medium doneness.
6. During the last 2 minutes of cooking, pour the ginger-lime glaze over the fish, allowing it to reduce and coat the steaks.
7. Remove from heat when fish is cooked through (internal temperature 145°F/63°C).
8. Garnish with cilantro, green onions, and serve with lime wedges.

Nutrition Information (per serving)

• Calories: 280
• Protein: 35g
• Fat: 12g
• Carbohydrates: 6g
• Fiber: 0.5g
• Sugar: 3g
• Sodium: 450mg

Tips & Notes

• Choose swordfish steaks of similar thickness for even cooking
• Don’t overcook the fish as it can become dry
• For strict paleo, omit the honey in the glaze

Suggested Pairings

• Cauliflower rice
• Roasted asparagus
• Mixed green salad
• Zucchini noodles

Variations

• Substitute swordfish with mahi-mahi or tuna
• Add coconut milk to the glaze for a creamier sauce
• Increase red pepper flakes for more heat

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Paleo

Ginger-Lime Glazed Swordfish

Courses: Paleo Recipe Keys: Paleo

Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Total Time 27 mins

Cooking Temp: 375  F Servings: 4 Calories: 280

Dietary:

P Paleo

Description

Delight your taste buds with the zesty and aromatic flavors of Ginger-Lime Glazed Swordfish. This recipe combines the bold taste of swordfish with a tangy ginger-lime glaze, creating a dish that is both refreshing and satisfying. Perfect for a special dinner or a weeknight treat.

Ingredients

Scale

1/2x 1x 2x 3x

For the Fish

• 4 swordfish steaks (6 oz/170g each, about 1-inch thick)
• 2 tablespoons coconut oil
• ¹⁄₂ teaspoon sea salt
• ¹⁄₄ teaspoon black pepper

For the Ginger-Lime Glaze

• 3 tablespoons fresh lime juice
• 2 tablespoons coconut aminos
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon honey (optional, omit for strict paleo)
• ¹⁄₄ teaspoon red pepper flakes

For Garnish

• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 green onion, thinly sliced

Instructions

1. Remove swordfish from refrigerator 15 minutes before cooking to bring to room temperature.
2. In a small bowl, whisk together lime juice, coconut aminos, grated ginger, minced garlic, honey (if using), and red pepper flakes. Set aside.
3. Pat swordfish steaks dry with paper towels and season both sides with sea salt and black pepper.
4. Heat coconut oil in a large skillet over medium-high heat (190°C/375°F).
5. Once oil is hot, add swordfish steaks to the pan. Cook for 4-5 minutes on each side for medium doneness.
6. During the last 2 minutes of cooking, pour the ginger-lime glaze over the fish, allowing it to reduce and coat the steaks.
7. Remove from heat when fish is cooked through (internal temperature 145°F/63°C).
8. Garnish with cilantro, green onions, and serve with lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Sodium 450mg19%

Total Carbohydrate 6g2%

Dietary Fiber 0.5g2%

Sugars 3g

Protein 35g70%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips & Notes

• Choose swordfish steaks of similar thickness for even cooking
• Don't overcook the fish as it can become dry
• For strict paleo, omit the honey in the glaze

Suggested Pairings

• Cauliflower rice
• Roasted asparagus
• Mixed green salad
• Zucchini noodles

Variations

• Substitute swordfish with mahi-mahi or tuna
• Add coconut milk to the glaze for a creamier sauce
• Increase red pepper flakes for more heat