Cilantro Lime Fish Soup

Name: Grilled Swordfish with Olive Herb Relish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb swordfish steaks; 0.5 cup pitted olives; 0.25 cup fresh parsley; 1 tbsp capers; 1 lemon; 2 tbsp olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper

Chef

Method

1
Mince the ginger and garlic. Finely chop the shallots and roughly chop the cilantro leaves and stems.
23 min
Heat the vegetable oil in a large pot over medium heat. Add the shallots and cook until softened, about 3 minutes.
31 min
Stir in the ginger and garlic and cook until fragrant, about 1 minute.
45 min
Pour in the chicken broth and fish sauce. Bring the mixture to a simmer.
55 min
Cut the cod fillets into 1-inch chunks. Carefully add the fish to the simmering broth and cook until the fish is opaque and flakes easily, about 5 minutes.
61 min
Stir in the coconut milk, the juice of the 2 limes, and the chopped cilantro. Simmer for 1 additional minute to heat through.

Grilled Swordfish with Olive Herb Relish

Next recipe

Feed

4 servingsMediterranean

Grilled Swordfish with Olive Herb Relish

Cook

0

Chef

Method

1
Pat the swordfish steaks dry. Season both sides with kosher salt and black pepper.
2 min
2
Heat an outdoor grill or grill pan over medium-high heat, about 400°F to 450°F.
5 min205°C
3
Grill the swordfish for 4 to 5 minutes per side, turning once, until the thickest part reaches 145°F and the fish flakes easily.
10 min65°C
4
Chop the olives, parsley, and capers. Finely grate the lemon zest and squeeze 1 tablespoon lemon juice.
5 min
5
Stir the chopped olives, parsley, capers, lemon zest, lemon juice, and olive oil together.
2 min
6
Spoon the olive herb relish over the hot swordfish and serve.
1 min