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. If you need to keep this recipe gluten free, we like Red Boat fish sauce. It is delicious on the grilled fish or in our Thai ground beef buddha bowls. 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
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Tropical Thai Swordfish
Equipment
- Grill or Grill pan
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 tablespoons 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!
Choc Chip Uru says
I love your tropical fish dish my friend, your photos are superb and I can almost taste it (almost because I have never eaten meat before :P_
Lovely!
Cheers
CCU
Healthy World Cuisine says
Hello CCU. I hope to have some vegetarian dishes coming your way soon. Thank you for your kind comment. Take care, BAM
Natalie says
Amazing!The sauce looks so delicious.
Healthy World Cuisine says
Thank you Natalie. I love the savory warm sauce I put on top of the fish but my teenagers love the spicy dipping sauce. Take care, BAM
Danny @ 1227 Foster says
What a beautiful and wonderfully flavored dish! Thanks for transporting me to a tropical place 🙂
Healthy World Cuisine says
Hello Danny, thank you very much and I am glad if I could bring you to a warm tropical place, if even for just a few moments. Happy Cooking , BAM
Korena in the Kitchen says
This sounds mouthwatering! I love Thai food so much. I'm pretty jealous of your little trip!
Healthy World Cuisine says
Thanks Korena. Because we live in Hong Kong, the trip the Thailand is quite short and taking advantage of doing a little exploring while we are on this side of the world. However, wherever I am in the world I know I will be craving and making all of my Thai favorite cuisines. Take care, BAM
dianeskitchentable says
I tried closing my eyes but then I couldn't read the rest of your lovely post! But since I can't get the warm ocean breezes & sand between my toes right now, this dish looks like a great substitute. I've never tried any Thai food but this looks terrific. Have to agree with your boys on the fish eyes though.
Healthy World Cuisine says
Hello Diane, I have seen pictures of your snow so wishing you a little tropical holiday, even if it is for a minute. Really you have not eaten any Thai food before? Come on over and I will convert you. Most people, when they try it for the first time, love it. If you do not like spicy things then do not add any chilis and it is still a lovely fresh dish. Thai flavors with the sweet, sour, salty and spicy has a little something for everyone. Take care, BAM
petit4chocolatier says
Love swordfish and I haven't eaten it in a very long time. I am unsure if I can purchase this locally and will have to check it out. This looks very delicious Bam!
Healthy World Cuisine says
Thank you and you can use any white fish you have locally. I just used swordfish as it was a good price in the market. If you are into grilling whole fish this dish is gorgeous with grouper, mahi mahi, stone fish and many others. Take care, BAM
john@kitchenriffs says
Lovely flavors in this! I love Thai, but almost never cook it. This is such a great recipe, though (I love swordfish!) that I should give this one a go. Good stuff - thanks so much.
Healthy World Cuisine says
Thank you John. Are you able to get Thai ingredients where you live? I know that sometimes that can be difficult but you can check as many times you can purchase the dried herbs instead. I know that fresh is always best but it is an alternative. My boys love swordfish as it is a mellow white firmed fish that really holds up to being grilled. Wishing you a super weekend. BAM
Norma Chang says
How I would love to be in a warm sunny place. We are having a cold, gray day and the forecast of 2 - 4 inches of snow on top of what is still on the ground. Your tropical Thai swordfish dish looks sooooo delicious. Must get to the Asian market for a few stalks of lemongrass for rooting to be planted out when conditions are right.
Healthy World Cuisine says
Hello Norma, I know you are having some very miserable weather and that is exactly why I posted this post to try to help bring a little sunshine and tropical feel to your cold snowy and dull days. I hope spring comes for you soon. Indeed plant some lemongrass and some Thai holy basil and you can make some many lovely dishes with these spices. Lemongrass teas is beautiful as well. Wishing you a bright and sunny weekend or at least hope so. Take care, BAM
ChgoJohn says
Buona sera, BAM! This sounds delicious and a great way to prepare swordfish. Love how fresh everything looks -- and authentic. Yes, Thailand must be on your mind and we've all benefited. Yay!
I just grilled swordfish Thursday night for a future post. Not to worry. There's little chance I'll ever post a Thai dish unless it's been served to me at a favorite restaurant. I love the food just wouldn't know where to begin when preparing it.
Healthy World Cuisine says
Gratzie John! I cant wait to read your Italian swordfish recipe. I am sure it is made with just a few quality ingredients and the taste is beautiful. I think the biggest difference between Italian and Asian cooking is the pure number of ingredients used. You will have less than 5 and I will always have up to at least 10 for Asian cuisine. If you can cook and create all of your fresh pasta and difficult cheese preparations, you certainly can cook Asian food. Come on along and give it try. Wishing you a super weekend. Take care, BAM
Suman Arthy says
Love the lemon grass flavor on this fish...yummy
Healthy World Cuisine says
Thanks so much. I just adore the Thai flavors of the spicy, sweet, sour and salty, just can't seem to get enough of it. Take care, BAM
Sawsan@ Chef in disguise says
Just reading the way you describe the dish made me hungry
This sounds like a true party for the taste buds!
Healthy World Cuisine says
Hello Sawson, I am happy to hear this. Sometimes I feel very lucky to be living in Asia so I can have access to all the fresh seafood and herbs and produce. I think that even in other countries it might not be fresh but you can get access to the dried items (lemongrass, keffir lime leaves,etc) in the Asian section of your supermarket. Take care, BAM
Tandy says
I love Thai food and swordfish! Wonderful dish BAM 🙂
Healthy World Cuisine says
Thank you Tandy. This is a really light and delicious dish for the BBQ or inside grill. I am already missing Thailand. Take care, BAM
albertocook says
Delicious!!!!
Healthy World Cuisine says
Thank you! Happy cooking, BAM
thecompletecookbook says
LOVE the new look Bam - absolutely stunning as is your recipe.
Have a lovely weekend and thank you for putting me in your blog's listing. 🙂
🙂 Mandy xo
Healthy World Cuisine says
You are most welcome, Mandy! It is so nice to have met such lovely little chefs from all around the world! Have a super weekend. Take care, BAM
Anne ~ Uni Homemaker says
That looks delicious! It's almost midnight here and you're making me hungry! 😀 I'm loving that dipping sauce.
Healthy World Cuisine says
Hello Anne, a great starter for the Tropical Thai Swordfish is my shrimp bundles with dipping sauce as a starter. Both recipes use the special sauce and the special dipping sauce keeps for a couple of weeks in the refrigerator in a sealed tight container. Take care, BAM