Citrus Swordfish with Cilantro Butter

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Eva Kosmas Flores


Citrus Swordfish

  • 2 Swordfish Steaks
  • 8 Limes
  • 2 Lemons
  • 2 Garlic Cloves minced
  • 2/3 Cup Olive Oil
  • 1/2 Teaspoon Lemon Pepper
  • 1/2 Teaspoon Regular Pepper
  • 1/2 Teaspoon Salt

Cilantro Butter

  • 6 Tablespoons Butter softened
  • 2 Tablespoons Fresh Cilantro minced
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Lemon Pepper


  1. Grate the zest off of 2 of the limes and set the zest aside. Juice all of the lemons and limes and place their juice in a medium-sized bowl. Add the olive oil, garlic, lime zest, lemon pepper, regular pepper, and salt and mix until well-blended.
  2. Place the swordfish steaks in the marinade, cover, and refrigerate. Allow for marinade for at least 6 hours, or overnight.
  3. While the swordfish is marinating, make the cilantro butter. In a small bowl, mash together the butter, cilantro, garlic powder, and lemon pepper with a fork until well blended.
  4. Then lay out a 6 inch square of tin foil and scoop out the cilantro butter onto the center of one of the sides of the square. Then begin to roll the tin foil around the cilantro butter, and continue rolling until all of the tin foil has been rolled around the butter. Now grab the ends of the tin foil and twist them so that the butter is wrapped like a big piece of candy, as seen in the photo above. Place it in the refrigerator to solidify for one hour, then remove it, unwrap the tin foil, and place the log of cilantro butter on a small plate. Cover and refrigerate until serving time.
  5. When the swordfish is finished marinading, wrap each steak in tin foil and place 1 tablespoon of the marinade in the tin foil as well. Preheat the oven to broil. Place the wrapped steaks on a metal tray to catch any drippings and place the tray in the oven. Broil for 10 – 15 minutes, then remove the tray from the oven and unwrap the tin foil using heat-proof gloves. Place the steaks on a serving plate and serve with the cilantro butter.

Recipe Notes

Note: Requires 6+ hours of marinating