I have been to the Caribbean several times including a 3-week sailing trip to the Grenadines. Eating seafood there has always been an experience. It’s so fresh, right off the boat, but with a Caribbean flair, tropical and exciting. This Grilled Swordfish Steaks with Caribbean Marinade recipe was inspired by my visits there. It would typically be served at a jump-up on the islands but is perfect for a BBQ because it’s tangy and absolutely mouth-watering.
A jump-up is an occasion for dancing and merrymaking and is sometimes a name for a Carnival in the Caribbean. You can imagine there is plenty of drinking there too.
Enjoy this recipe!
Grilled Swordfish Steaks with Caribbean Marinade
Ingredients
- 6 6oz Swordfish steaks
- 2 cloves Fresh Garlic minced
- 1 Tbsp. Thyme fresh
- 1/2 Tsp Sea Salt
- 1/2 Tsp Black Pepper ground
- 2 Limes juice of
- 1/4 cup Olive Oil
Garnish
- 1 Tomato chopped
- 1/4 cup Kalamata olives sliced
- 1 Tbsp capers drained
- 4 green onions sliced
- 1/2 lime squeezed
Instructions
- Prepare a fire for grilling
Marinade
- Combine garlic, thyme, salt, pepper, juice of 2 limes and 1/4 cup olive oil. Stir together.
- Place the fish in a single layer in a shallow dish.
- Pour the marinade over the fish.
- Turn the fish to cover completely.
- Cover the dish and refrigerate the fish for at least 1 hour.
- Grill the fish until done or you can broil it if you don’t have a grill. It will flake easily with a fork when done.
Garnish
- Combine the chopped tomatoes, black olives, green onions, capers and 1/2 of a squeezed lime
- Spoon this mixture over the fish and serve at once.
Notes
One thing I truly enjoyed about being in the Caribbean was eating FRESH fish at just about every meal, including breakfast. There are outdoor markets with fruits and vegetables of every kind. In the evening, many people gather to party and enjoy the evening breeze. Island jump-up (dance) parties, and, of course, whatever fresh fish is caught that day, is served along with fruity cocktails.
If swordfish steaks are not available try Mahi Mahi, tuna, or any other firm-fleshed fish steak that would work on the grill.
What’s your favorite fish to eat? Please leave a comment below.
Ummm … don’t you think you should add the grilling instructions in your recipe? It almost sounds like swordfish ceviche when you read it.
Wow Mike. Thank you for pointing that out. I must have had a senior moment when posting that recipe. I have updated it. It’s really quite delicious. Ceviche would be great too but this should be either grilled or broiled.
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