Spicy Barbecued Swordfish

    (23)
    22 minutes

    I made up this marinade just with what I had on hand and it worked very well. Try it with barramundi.


    20 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1/4 cup lemon juice
    • 2 teaspoons Dijon mustard
    • 2 teaspoons finely chopped onion
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon Cajun seasoning
    • 1 teaspoon chopped fresh coriander
    • 1 pinch cayenne pepper, or to taste
    • 4 swordfish steaks

    Directions
    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Combine olive oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, coriander and cayenne pepper in a shallow glass baking dish. Add swordfish steaks, turning to coat with marinade. Cover and refrigerate for at least 30 minutes, turning occasionally.
    2. Preheat barbecue for high heat and lightly oil the grate.
    3. Cook swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.

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    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (18)

    by
    19

    I don't like to give out bad reviews and even though we like everything in this recipe, neither my husband nor I liked the end result on this. I followed the recipe to a T and it was too much lemon and the flavor was just not good. The lemon really overpowered everything. I felt like I had wasted Swordfish (which is a NO NO). I was VERY disappointed to say the least. We will not be having this again.  -  29 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    15

    We made excellent swordfish with this. My only hesitation in giving it four rather than five stars is that I would add more of the cajun seasoning and mustard next time -- maybe increase by 50% at least. The lemon flavor was much stronger.  -  08 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    11

    This was really delicious. I grilled the fish over charcoal and the marinade combined with the smokiness was perfect.  -  08 Jun 2008  (Review from Allrecipes USA and Canada)

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