Liven up standard grilled fish with a bright bell pepper chow-chow that packs big flavor. Fresh cilantro, corn, and diced jalapeños add unmistakably vibrant taste to this flaky fish recipe.
This dish is a fantastic way to enjoy a nutrient-dense meal that feels indulgent but stays within your health goals. Whether you are looking for a summer grilling staple or a heart-healthy dinner option, this swordfish is sure to become a favorite.
Keep your grill warm while you check out more of our delicious healthy grilling recipes! And if it’s seafood you are looking for, our collection of healthy fish and seafood recipes has all your fins covered!
This recipe prioritizes lean protein and heart-healthy fats while keeping sodium levels in check. By using fresh aromatics like garlic, lime, and cumin instead of heavy sauces, we maximize flavor without adding unnecessary calories or saturated fats.
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Yes, swordfish is low in saturated fat and high in heart-healthy unsaturated fats, making it a good choice for those monitoring cholesterol.
Cumin, garlic, and citrus (like lime or lemon) complement the meaty flavor of swordfish without overpowering it.
Grill for about 4-5 minutes per side. The fish is done when it is opaque throughout and flakes easily with a fork.
If you enjoyed this swordfish, explore our collection of healthy grilled seafood recipes that deliver smoky, fire-kissed flavor while staying low in saturated fat and high in protein.
Round out your next fish dinner with these zesty sides for seafood, featuring bright citrus dressings and crunchy fresh vegetables that perfectly balance the richness of grilled fillets.
Recipe yields 4 servings
In a large resealable plastic bag, combine the garlic, lime juice, mint, cilantro, honey, lime zest, cumin, 1/4 tsp of the salt and black pepper to taste. Add the fish; turn and rub to coat with the marinade. Refrigerate for 20 minutes.
In a skillet, heat the oil over medium-high heat. Add the mini bell peppers, shallot, corn and jalapeño pepper. Add the remaining 1/8 tsp salt and black pepper to taste. Sauté for 2 to 4 minutes, or until the vegetables are softened. Add the tomatillos. Cook, stirring occasionally, for 2 to 3 minutes, or until softened. Add the water and cook, stirring occasionally and breaking the vegetables up with the back of a spoon, for 4 to 6 minutes, or until thickened. Set aside.
Preheat the grill. Grill swordfish steaks, covered, over medium heat or broil 4 inch from the heat for 4 to 5 minutes on each side, or until fish flakes easily with a fork. Serve topped with chow-chow.
Pair this vibrant fish with a side of our Grilled Zucchini Greek Salad or a light Rotini Pasta Salad. For a grain-based option, serve it over a bed of quinoa or brown rice.
If swordfish isn't available, mahi-mahi, halibut, or thick tuna steaks are excellent firm alternatives.
Any color of bell pepper works; use poblano peppers for a milder, earthier heat instead of jalapeños.
If you’ve run out of limes, lemon juice or rice vinegar can provide the necessary brightness for the marinade.