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Ginger-Lime Glazed Swordfish

Paleo swordfish steak with ginger-lime glaze

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

Cooking equipment for paleo seafood recipe

Ingredients

Raw ingredients for paleo swordfish recipe

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

https://youtu.be/u6esKAa4I5E?si=vywsDJlO_50PQbGB
  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.
Cooking stages of ginger-lime swordfish

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

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
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Courses:
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 4
Calories: 280
Dietary: 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
    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. 1
    Remove swordfish from refrigerator 15 minutes before cooking to bring to room temperature.
  2. 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. 3
    Pat swordfish steaks dry with paper towels and season both sides with sea salt and black pepper.
  4. 4
    Heat coconut oil in a large skillet over medium-high heat (190°C/375°F).
  5. 5
    Once oil is hot, add swordfish steaks to the pan. Cook for 4-5 minutes on each side for medium doneness.
  6. 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. 7
    Remove from heat when fish is cooked through (internal temperature 145°F/63°C).
  8. 8
    Garnish with cilantro, green onions, and serve with lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 12g19%
Sodium 450mg19%
Total Carbohydrate 6g2%
Dietary Fiber 0.5g2%
Sugars 3g
Protein 35g70%

* 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
Read it online: https://dinedishdigest.com/recipe/ginger-lime-glazed-swordfish/