Grilled Swordfish with Red Cabbage and Jicama Slaw

Looking for a light, fresh, and flavorful seafood dish? This Grilled Swordfish with Red Cabbage and Jicama Slaw is the perfect combination of smoky grilled fish complemented by crisp, tangy slaw. Easy to prepare and packed with vibrant flavors, it’s a delightful meal that’s both healthy and satisfying.

Ingredients (2 servings):

For the swordfish:

• 2 tbsp olive or vegetable oil
• 2 swordfish steaks
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tsp salt
• ½ tsp black pepper

For the slaw:

• ⅓ of a small red cabbage, thinly sliced
• ⅓ of a small jicama, julienned
• 2 tbsp cilantro, chopped
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• Juice of 1 lime

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Preparation Steps

1. Prepare the slaw:
In a large bowl, combine the sliced red cabbage, julienned jicama, and chopped cilantro.

In a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, and a pinch of salt and pepper to taste. Pour the dressing over the slaw mixture, toss well, and refrigerate while you prepare the fish.

2. Grill the swordfish:
Preheat your grill to about 400°F (200°C).

Rub the swordfish with the oil and then sprinkle with the paprika, cumin, salt, and black pepper.

Place the swordfish on the grill and cook for approximately 3 minutes per side, until the outside is nicely charred but the inside remains tender and juicy. Once done, tent the fish with foil and let rest for a minute.

3. Plate and serve:
Place the grilled swordfish fillets over a bed of the crisp slaw. Garnish with extra cilantro and lime wedges for an added fresh burst of flavor.

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Enjoy this vibrant, healthy dish that’s perfect for a quick dinner or a weekend cookout. The combination of smoky swordfish and crunchy, tangy slaw is sure to impress your taste buds!

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Hope you enjoy cooking and sharing this delicious recipe!