Grilled Swordfish with Victoria Taylor’s Cinnamon Chile Rub

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Grilled Swordfish with Victoria Taylor’s Cinnamon Chile Rub

 

Swordfish is perfect for the grill.  The exterior of the fish crisps up lightly while the inside remains tender and juicy.  This Cinnamon Chili marinade adds a smoky, sweet and mellow heat to the finished dish.

 

For this recipe you will need:

  • ½ cup olive oil
  • 1 Tbsp. soy sauce
  • 1 tsp. sea salt
  • 1 tsp. cracked black pepper
  • 4 garlic cloves, minced
  • 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
  • 1 shallot, chopped fine
  • 1 Tbsp. chopped cilantro
  • 4 (5 oz) swordfish steaks

Mix olive oil, soy sauce, sea salt, pepper, garlic, Cinnamon Chile Rub, shallot, and cilantro together. Because I love Cinnamon Chile Rub and sweet potatoes together I doubled this marinade and tossed it with some thinly sliced sweet potatoes that I also grilled. Place swordfish into a bag, making sure each steak is coated with the marinade. Refrigerate for one hour. Preheat grill to medium heat. Grill medium to large steaks for 4 to 5 minutes on each side. If grilling a smaller (less than an inch thick) steak it will require about 2 minutes on each side. Best, Victoria

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