Grilled Swordfish on Cucumber, Peanut and Mint Salad

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Firm, meaty swordfish (or try hapuku, line-caught tuna or mahi mahi) is perfect for grilling, so try this recipe on the barbecue in summer, or at other times of the year use a heavy skillet or non-stick frying pan.


  • 100 ml(3 ½ fl oz) unsweetened coconut cream
  • 1 handful coriander leaves, shredded
  • 1 teaspoon cumin seeds, lightly toasted
  • 60 ml(2 fl oz) lime juice or lemon juice
  • 1 teaspoon salt
  • 4 × 180 g(6 oz) thickish swordfish fillets (too thin and the dish will become dry)
  • 1 large cucumber, julienned or coarsely grated
  • 1 teaspoon caster sugar
  • peanut oil for cooking
  • ¼ cup mint leaves
  • ¼ cup roasted peanuts, crushed


Combine coconut cream, coriander, cumin, lime juice and salt. Add swordfish and mix. Place in a ceramic dish and refrigerate, covered, for 4-12 hours, turning occasionally.

An hour before serving, combine the cucumber, sugar and lime or lemon juice. Drain fish from the marinade (discard the marinade) and pat dry, then brush with a little peanut oil on both sides. Either barbecue, grill or fry fish until browned on one side, then turn over and cook until golden on the other side. It should take only a minute or two on each side but this will depend on the thickness of the fish. Mix mint and peanuts into cucumber and divide it between four plates then sit fish on top.