Grilled Tuna and Swordfish with Cilantro Sauce

Beth M.


Fresh fish grilled over charcoal, five minutes on each side,brown on the outside, moist on the inside, with a homemade sauce, served with coleslaw and corn on the cob is our favorite summer meal.


★★★★★ 1 vote

5 Min
10 Min


  • 1
    lb. one-inch thick slice of fresh swordfish
  • 3 Tbsp
    safflower oil, for high temperature cooking
  • ·
    freshly ground black pepper
  • 1
    lb. tuna fillet

  • 1 c
    loosely packed cilantro, snipped,stems removed
  • 3 Tbsp
  • 1/4
    heavy cream, cold
  • ·
    freshly ground black pepper
  • ·
    ground garlic

How to Make Grilled Tuna and Swordfish with Cilantro Sauce


  1. Pat the fish dry first, and brush with oil. Place fish in a grilling basket, oil each side of fish again.
    Over the very hottest coals, brown the fish on each side, turning occasionally to cook evenly.
  2. We like it browned, so for a 1" thick slice of Swordfish, I cooked it 5 minutes on each side. My Tuna was thicker, and it was not over-cooked. My husband's Swordfish was done to perfection for him, but you might like to check it sooner.
  3. To make sauce: place Cilantro, cream and mayo in blender and pulse a minute or two, add juice of one lime and a little ground garlic and black pepper to taste. Chill until ready to serve.

Printable Recipe Card

About Grilled Tuna and Swordfish with Cilantro Sauce

Course/Dish: Fish
Other Tags: Quick & Easy Healthy
Hashtags: #FRESH #Char-Broiled

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