Grilled Lime Basil Swordfish

Grilled Lime Basil Swordfish


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In this dish, lime juice and fresh basil combine to give the fish a fresh and complex flavor. The first time I made this for guests and described what I'd put on the fish, everyone kept asking, "That's it? That's so simple!" I believe that the mark of a really good dish is simplicity; few ingredients combine so well that they make a great dish.

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Time needed

70 min preparation + 20 min cooking

Serving Size / Yield

2 servings


  • 2 8-oz. swordfish fillets
  • 1/3 C. olive oil
  • juice of 1 lime
  • 1/4 C. fresh basil leaves
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper

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Place fish fillets in a small pan. Drizzle with half the olive oil, pepper, and lime juice. Crush basil leaves lightly and coat the surface of the fish with basil leaves. Place remaining basil leaves in the liquid sitting in the pan. Let marinate for 1 hour.

Heat a grill to high. Once the grill is thoroughly heated, place the fish fillets on the grill. Baste with remaining olive oil and sprinkle with salt. Grill on one side for approximately 10 minutes, then turn. Continue to baste with olive oil. Remove fish from grill when internal temperature reaches 125 degrees, or when fish flakes easily with fork. Serve with lime wedge.

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