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Simple Citrus Vinaigrette over Grilled Swordfish

  • May 18, 2015
  • By casualonthecoast
Simple Citrus Vinaigrette over Grilled Swordfish

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This vinaigrette is the perfect compliment to any fresh fish that you can get your hands on.  It has become our favorite simple recipe for showcasing Mott’s Channel’s fresh catch.  We are fortunate to live on the coast, close to our favorite fish market!  If you live in the Wilmington, NC area; I highly recommend Motts for their wide variety of fresh, local fish, shellfish & their extremely reasonable prices.

Simple Citrus Vinaigrette over Grilled Swordfish


  • 2 tbsp pineapple juice
  • 3 tbsp fresh orange juice
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh lime juice
  • 1 tbsp sherry vinegar
  • 1/3 cup extra virgin olive oil
  • 6 tbsp diced bell pepper (red, yellow or green)
  • 1 tbsp diced jalapeño (optional)
  • 1 scallion, minced
  • 1 tbsp finely chopped cilantro
  • Cayenne pepper to taste
  • Salt & pepper
  • 2 6 oz. filets of swordfish (or whatever fresh fish you have access to)


  1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne. Season with salt & pepper. Set aside.
  2. Pat the fish dry; season with salt & pepper. Heat canola oil on grill pan over medium-high heat. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.

By casualonthecoast, May 18, 2015
  • 9
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