Grilled Garlic Swordfish with Cilantro-Mango Dressing

Published on April 6, 2014 | In American, Asian | By tatyanaseverydayfood |

- Prep Time
- 60 Minutes
- Cook Time
- 10 Minutes
- Yield
- 4
- Difficulty Level

485 Shares

I present to you one of the most incredible seafood dishes ever; the flavor combination here is simply mind-blowing! I’ve made this grilled swordfish dish so many times, I’ve lost count and it never gets old! This grilled swordfish is glazed with a garlic soy marinade that’s sweet and savory at the same time. The fish is then topped with a home-made avocado mango salsa dressing. I use this salsa recipe for EVERYTHING – tacos, salmon, even chicken! It’s the bomb! If you’re looking for a new, fresh twist on seafood, this recipe is it! Also, try it with salmon if you don’t have swordfish available. It will be equally delicious!

The inspiration behind this dish comes from our annual trips down to Mexico for our anniversary celebration. There’s something about fresh seafood and avocado salsa that hits the sweet spot every time. Just imagine eating this with a warm Mexican breeze and the sound of waves crashing onto sandy shores. Perfection!

Enjoyed this recipe? I created this handy pinboard for you to share and save it for late to Pinterest!

MY LATEST VIDEOS

I made a similar dish for American Express with salmon! You can watch the video recipe here: https://www.youtube.com/watch?v=ROY3wB4VSLw

And, I use the same avocado salsa for my famous fish tacos! These are like tacos on flavor steroids! A must try! https://tatyanaseverydayfood.com/recipe-items/mango-fish-tacos-2/

Share1

Pin484

485 Shares

Ingredients

4 large swordfish steaks, skin removed
1/4 cup tamari sauce
1/4 cup golden rum
2 teaspoons fish sauce
salt
6 garlic cloves, finely minced
1/4 cup tamari sauce
2 tablespoons avocado or olive oil
1/4 cup packed brown sugar
1/4 cup water
2 large, ripe avocados, diced
1 cup diced fresh tomatoes
1 cup corn, fresh or canned
1/2 cup ripe mango, diced
3 green scallions, diced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
salt to taste

Instructions

Combine tamari, rum, and fish sauce in a large bowl. Coat swordfish with sauce then season generously with salt. Cover and refrigerate for 1 hour.
Combine all ingredients necessary for sauce (garlic, 1/4 cup tamari, oil, sugar, water) in small saucepan, whisk and heat over low/medium heat. Bring to a simmer and continue cooking for 8 to 10 minutes until sauce thickens. Remove from heat and set aside.
3. In a large bowl, combine all ingredients necessary for salad (avocados, tomatoes, corn, mango, scallions, cilantro, lime juice, salt). Toss gently, cover and set aside.
Preheat oven to 350F; preheat outdoor grill to 400F. Place swordfish into glass baking dish and bake in preheated oven for 7 to 8 minutes, just to start the cooking process. Transfer fish to preheated grill, close lid and grill for about 3 minutes on each side.
Serve fish immediately topped with a tablespoon of garlic sauce and generous amount of diced salad.