Grilled Swordfish Steaks with Cucumber Sauce

Grilled Swordfish Steaks with Cucumber Sauce

11
Cat Lady Cyndi 175

"This wonderful, tangy sauce really compliments the flavor of grilled swordfish steaks. Serve with the cucumber sauce, and the combination of flavors are wonderful. This is my favorite way to have swordfish. You may add some diced hot peppers or spices if you would prefer some heat. Enjoy!"
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Ingredients

35 m servings 291 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
  3. Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Keni turned me on to this tonight, and I'm glad she did. I was skeptical because I enjoy swordfish as is, with just some lemon and s&p. But, I have to say, I was pleasantly surprised!! I loved ...

Most helpful critical review

I tried this recipe and I though it was ok but nothing to write home about. the flavors too me did not mesh well together. over all disappointed.

Keni turned me on to this tonight, and I'm glad she did. I was skeptical because I enjoy swordfish as is, with just some lemon and s&p. But, I have to say, I was pleasantly surprised!! I loved ...

I love this dish. I like spicy food so I used a thai pepper and garlic chili sauce and it was great.

Wow! Hubby & I LOVED this! I left out the lemon zest & the addition of the lemon slice at the end. Unbelievably good! The cool cucumber sauce was incredible w/the spice of the swordfish. I'll de...

Wonderful Recipe, Did tweak the marinade for our swordfish to our taste tonight. Followed the recipe for the cucumber sauce and it was perfect with the meaty fish! For my marinade I used olive ...

I tried this recipe and I though it was ok but nothing to write home about. the flavors too me did not mesh well together. over all disappointed.

I added garlic powder, but overall great sauce!

Excellent I used chili sauce with ginger. It was especially good because of the way we got the sword fish. My friend Alex ripped it out of a 5 meter long sharks mouth as he was gorging on it. Tr...

Made just as the recipe said and WOW! Super Yum! Thanks for the wonderful and tasty recipe!

3 1/2 stars without the cucumber mix. I enjoyed the cucumber mix, but I didn't find it complemented swordfish.