Tropical Thai Swordfish is a mouthwatering succulent grilled fish with lemongrass, kaffir lime leaves, galangal, chili and Asian pear.
Just one bite and you will be hooked. The Essential Thai Herbs and Spices used in the marinade and as a vibrant tropical topping to the grilled swordfish. Don't worry if you do not have all of these Asian spices and herbs. We have easy to find Western Substitutions for all of them in the recipe.
- Savory from garlic and shallots and fish sauce.
- Sour from the freshly squeezed limes.
- Spicy from the Thai bird chilis.
- Sweet from the Asian pear.
This grilled swordfish one of our favorite recipes from our Best Tasting Fish and Seafood Recipes for Picky Eaters. It's a perfectly light, healthy and delicious. Tropical Thai Swordfish is perfect for gluten-free, diabetic friendly and low carb diets.
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Best Fish for Grilling
Firm fleshed fish are great for the grill. Swordfish are almost steak like and can really hold up to the grilling process. We have found that we do not even need a fish basket for swordfish.
However, other light tasting fish that would be perfect in this recipe are mahi mahi, snapper, whitefish, cod, haddock, sea bass just to name a few. These fish are more delicate so it is best to use a fish basket to turn the fish on the grill.
We actually grilled our swordfish just in a grill pan on the stove top. Use a fish that is sustainable and available in your region.
How to prepare a fish for the grill?
The best way to keep your fish from sticking and falling apart on the grill is to do the following...
- Use a fish basket or a very firm fish.
- Adding a little olive oil over the fish and also rubbed on the grill surface or fish basket will prevent sticking. Do not use too much oil as you do not want the grill to flame up and burn your fish. You just want to use a little oil in your marinade.
- Be sure to first clean the grill. Then, use a towel to apply a light rub of oil onto the grill plates or use a little oil spray to coat the fish basket. (We of course do this away from the fire) LOL …
Spring and Summer Gatherings
Do you like to entertain? Tropical Thai Swordfish is a fabulous idea for entertaining as you can do the prep in advance and have the fish marinating. When you guests arrive serve then a delicious Blue Elephant Chili Cocktail and have them nibble on our Thai Firecracker Shrimp Party Appetizers. You can grill your Tropical Thai Swordfish when your guests are settled in.
What to Serve with?
If you like Thai flavors, be sure to make our Prik Nam Pla along the side to dip your fish into. Check out our SPICY starter, Thai Hot and Sour Prawn Soup it's perfect any time of the year. For sides, be sure to try our Thai Pomelo Crab Salad Avocados or Thai Grilled Watermelon Salad
A sweet delicious ending to a meal is never better than a traditional Easy Mango Sticky Rice or No-Churn Dairy Free Mango Swirl Ice Cream
Thai Herbs and Spices and Substitutions
Do you cook with Thai ingredients often? If not, then let’s take a minute to review. Please check out of Essential Thai Herbs and Spices post.
Kaffir Lime leaves – The crushed leaves emit an intense citrus aroma. Substitute with fresh lime zest if you do not have kaffir lime leaves.
Lemongrass – culinary and medicinal cooling herb that smells like fresh lemons. If you can find fresh, that is best. However, there are also lemongrass spice pastes in the refrigerator section of the grocery store.
Galangal – cooling herb that is very firm and difficult to chop but is very zesty and aromatic – different than ginger. Exchange with ginger, if you cannot find galangal.
Thai chili peppers – SPICY FIRE or you can use any chili peppers that are easy to find for you like jalapeno. If you like your grilled swordfish mild, leave the chili peppers out all together.
Shallots – aromatic or can use finely chopped onion.
Fish sauce – adds a deep blend of savory notes to the recipe. This is one item that is not easy to exchange as it has a very umami flavor. You can add a dash of soy sauce or a little extra salt but the flavors will be different.
Fresh limes – adds a delightful sour note only add after you turn the heat off.
Balancing the Flavors WITHOUT added sugar
Thai flavors are all about balancing the sour, spicy, savory and sweet. However, we do not like to add sugar or sugar alternatives unless we need to. Can you guess what we added to add a little element of sweet to the dish? Yes, a little grated Asian Pear (nashi).
You could also use a little grated apple, regular pear or even a squeeze of fresh orange juice. If you are diabetic or watching your carbohydrates feel free to use a sugar alternative of choice. If you are looking for more Grilling and Chilling Recipes be sure to check out our Summer Grilling and Chilling Recipes.
Thai Meal Plan
Thai Firecracker Shrimp Party Appetizer
Prik Nam Pla - The Incredible Thai Table Condiment
Thai Pomelo Crab Salad Avocados
Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.
Tropical Thai Swordfish
Ingredients
- 2 tablespoon oil for frying
(we used coconut oil) - 2 shallots
peeled and minced - 3 stalks lemongrass
diced very finely (white part only) - 4 cloves garlic
peeled and minced - 2 inch Galangal
(Kha)knob peeled and grated or can use ginger - 1-2 Thai Bird Chili
(Phrik) or to taste - smashed with the back of your knife but left whole(optional) - 5 kaffir lime leaves
stem removed and sliced thinly - 2 green onions
chopped - 1 tablespoon mirin
(can also use cooking sherry or white wine or skip if you have dietary issues) - 1 tablespoon fish sauce
(use a gluten-free brand if you need to keep gluten-free) - 1 Asian pear (nashi) peeled - 1 whole grated (can use other types of pears or apple as well)
- 2 tablespoon lime juice
- Oil
for prepping grill, fish basket or grill pan - 4 fillets swordfish fillets (or can use whole fish or any firm white fish)
Instructions
- Make Thai Aromatic Herb Mixture: You can either chop up all of your fresh aromatics (shallots, lemongrass, garlic, galangal, kaffir lime leaves and green onions) very fine or use a mortal and pestle to break up into smaller pieces. (We do not generally cut up the chili but instead just smash with the back of your knife. Thai Bird Chili Peppers might be little but they are VERY MIGHTY.) Place oil in frying pan up to medium heat and add in shallots, lemongrass, garlic, galangal, Thai chili pepper, kaffir lime leaves, green onions and sauté until fragrant and the onions are translucent. Add mirin or cooking sherry and deglaze the pan. Remove from heat and set aside to cool. Add fish sauce, grated Asian Pear (or other types of pears, apples or juice of an orange and juice of a lime. Stir.
- In a resealable plastic baggie or sealed container place in the cleaned swordfish and add ONLY ONE HALF of Thai aromatic herb mixture (you will reserve ½ of the Thai aromatic herb mixture as a topping upon final serving) and rub the swordfish well. Cover and place in the refrigerator to marinate for about 30 minutes.
- Prepare and Preheat grill. Slightly oil grill grates or fish basket to prevent the fish from sticking (You can use gas, charcoal or even a grill plate on top of stove). If you do not have a grill or grill pan, you can also make on the stove top in a frying pan.
- Remove the swordfish steaks from the marinade and drizzle with a little oil on both sides and place on hot grill. Grill swordfish steaks for 2-3 minutes on each side depending on the thickness of your fish or until the fish flakes easily with fork. Your fish should no longer be translucent but be white in color. Remove from grill and keep warm.
- Garnish your Topical Thai Swordfish with the other half of the remaining Thai Aromatic Herb Mixture. Serve with a Prik Nam Pla Dipping Sauce if desired and enjoy!
Courtney says
Alas, I am not allowed swordfish right now - and I so wish I was... this looks amazing!!! And I just saw you on FB and friended you, so I can see all your updates!
Healthy World Cuisine says
Hello Courtney, no worries pregnancy is short term and you can still eat all the chocolate you want as that does not have higher levels of mercury. Fish that are lower in mercury are cod and tilapia but follow whatever your physician orders are in regards to fish intake per week. Hello Courtney, I am so behind the times and just now getting on this whole facebook thing so happy to have the time to get that sorted out. Take Care, BAM
sweetsimplestuff says
I am planning on making tilapia tonight ... thank you for a new tasty recipe!
Healthy World Cuisine says
Hello Brenda, I love tilapia it is such a gorgeous white flaky fish. I hope you give some of the Thai flavors a try tonight with your fish. Happy cooking, BAM
bentodays says
Looks absolutely delicious!
Healthy World Cuisine says
Thank you very much. This is a pretty simple dish that is easy for both a quick weeknight or a gathering on the weekend. Take Care, BAM
chef mimi says
Wow! This looks incredibly fantastic!!!
Healthy World Cuisine says
Thank you, I must say these were quite good and kind of melted in your mouth. Do you like Thai food? Take care, BAM
chef mimi says
Oh yes. I could drink fish sauce!
Healthy World Cuisine says
LOL
Gourmantine says
What an absolutely fabulous recipe for swordfish, too bad it's close to impossible to get it around....
Healthy World Cuisine says
Thank you. Feel free to substitute sword fish for any firm white fish that you have available in the markets where you live. Mahi Mahi, grouper, or really any white fish if you choose to do it whole on the grill. Take care, BAM
Mich Piece of Cake says
Such a lovely recipe with pear and lime leaves... I would love the Thai flavours.
Healthy World Cuisine says
Thank you Mich. I know there are a few items on the ingredient list but it is really quite and easy recipe. Happy Cooking, BAM
Vina'sdeliciousrecipes ! says
Hi Bobbi!
This is really a mouthwatering recipe! :)))
Healthy World Cuisine says
Thank you very much. Even my teenage boys who generally are not fond of fish, loved this recipe. Take care, BAM
rsmacaalay says
Wow look at those gorgeous fish fillets, makes me hungry anytime
Healthy World Cuisine says
Thank you Ray. These little fillets were really melt in your mouth delicious, I think it was the marinade that really made the difference. Thanks again for helping me trouble shoot my comment issue. Take Care, BAM
Jasline says
Hi Bobbi! Just reading your first paragraph makes me wish I'm in Thailand right now! I can never get sick of the food there, they are so honestly-simple and unpretentious, but packed full with lots of flavour and deliciousness. I wish I can have a bite of the swordfish right now!
Healthy World Cuisine says
Hello Jasline, come on over. You are just a couple hour flight away and I will whip you up a quick Tropical Thai Swordfish Fillet with all of the fixings. I feel the same way about Thai food. If I had one last food request it would be Thai cuisine. Take Care, BAM
Kathleen Richardson says
You have a gift, BAM, in your ability to mix so many ingredients to create the ideal Thai marinade for the swordfish.
Healthy World Cuisine says
Thank you so Kathleen for your kind comment but I think I am just like every foodie. I savor my food, I take pictures of my food and talk about food all day, then try to recreate or reengineer dishes. I am hopelessly in love with food! Have a super weekend. BAM
Kristi @ My San Francisco Kitchen says
Thank you so much for "taking me away" just for a moment! This looks delicious, and I love the presentation! Well done 🙂
Healthy World Cuisine says
I am so happy you liked this little mini get away. Yesterday I went to Sai Kung up in the New Territories of Hong Kong and had some amazing seafood dishes and once again I am inspired. That recipe may be coming soon too. Take care, BAM
cravesadventure says
Going to have to give swordfish another go - your recipe looks delicious - YUM:)
cityhippyfarmgirl says
If I had to choose only one cuisine for the rest of my life, it could very easily be thai...love it!
Healthy World Cuisine says
Me too! I just love Thai cuisine. I could and have eaten for breakfast, lunch and dinner for days on end and never get sick of it. Take care, BAM
Jeno @ Weeknite Meals says
Bam, this looks like something my family would LOVE to eat! I am amazed at people who are able to recreate dishes just by remembering the taste, it's something I have absolutely no clue of. Though I am glad we met over cyberspace, so I can rely on your keen sense of taste!
Healthy World Cuisine says
Thank you Jeno for your very kind comment and I am also glad we met in cyberspace so that we can share each other's culinary experiences. Actually I just got back from Sai Kung, HK and had some of the most amazing seafood dishes. A garlic and chili fried prawn dish that was out of this world. Do you have a recipe for this? If not going to give it a go and see how it turns out. Take care, BAM
Eha says
May I congratulate you sincerely on your new format: beautifully simple and elegant! You have always had lovely photos but this series really makes the fish look succulent . . . lovely, easy recipe already copied 🙂 !
Healthy World Cuisine says
Hello Eha,
It is so nice to see you and thank you for the visit! I hope you are doing well. Thank you for your kind comments and I am delighted to hear that you enjoy the recipe. Try a few shrimp bundles with the special dipping sauce as a starter and you are good to go. Take care, BAM