Tequila Grilled Swordfish with Pico de Gallo
Swordfish is a very thick, hearty, and meaty fish. It goes well with almost anything you put on it. Be sure to leave the skin on when you grill swordfish, but remove it before serving, since it can have a rubbery texture.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1⁄4 cup plus 1 Tbsp. extra-virgin olive oil, divided
- 6 tsp. gluten-free Mexican seasoning
- 3 Tbsp. tequila
- 5 Tbsp. chopped fresh cilantro, divided
- 1 Tbsp. fresh lemon juice
- 1 tsp. salt
- 1 tsp. ground black pepper
- 4 swordfish steaks (5 oz. each)
- 1⁄4 cup sour cream
- 1⁄2 cup pico de gallo
- Preheat a gas or charcoal grill to medium-high heat.
- In a large shallow baking dish, whisk 1⁄4 cup olive oil, Mexican seasoning, tequila, 3 tablespoons cilantro, lemon juice, salt, and pepper. Add swordfish and toss to coat.
- Cover dish with plastic wrap and marinate in the refrigerator for at least 1 hour.
- Remove swordfish from marinade and brush with remaining olive oil. Grill until just cooked through, about 3 minutes on each side.
- Top each steak with sour cream, pico de gallo, and remaining cilantro.