Grilled Swordfish with Cuban Mojo
Succulent grilled swordfish marinated in a vibrant Cuban mojo sauce, perfect for a light and flavorful summer lunch.
Ingredients
- 4 Swordfish Steaks
- 0.5 cup Orange Juice
- 0.5 cup Lime Juice
- 6 cloves Garlic
- 0.5 cup Olive Oil
- 1 tbsp Oregano
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a blender, combine the 0.5 cup orange juice, 0.5 cup lime juice, 6 cloves garlic, 0.5 cup olive oil, 1 tbsp oregano, 1 tsp cumin, 1 tsp salt, and 0.5 tsp black pepper. Blend until the mixture is smooth, creating the mojo marinade.
- 2Place the 4 swordfish steaks in a shallow dish. Pour the prepared mojo marinade over the swordfish steaks, ensuring they are fully coated. Let the swordfish marinate for at least 30 minutes, or up to 2 hours, in the refrigerator.
- 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
- 4Remove the swordfish steaks from the marinade, letting any excess drip off. Place the swordfish steaks on the preheated grill. Grill for 4-5 minutes per side. The swordfish is cooked through when it flakes easily with a fork or reaches an internal temperature of 63°C.
- 5Transfer the grilled swordfish steaks to a clean plate. Let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the fish moist.
- 6Serve the grilled swordfish immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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