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Norman A. Plate Photo by: Norman A. Plate

Swordfish with Cilantro-Lime Cream

Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.

Sunset FEBRUARY 1997

  • Yield: Makes 3 servings


  • About 1 pound swordfish steaks (3/4 in. thick)
  • 2 to 3 tablespoons Italian-style bread crumbs
  • 2 tablespoons butter or margarine
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh cilantro, plus a few sprigs
  • 2 tablespoons lime juice
  • 3 tablespoons whipping cream
  • Lime wedges


1. Rinse swordfish steaks and pat dry. Dust with bread crumbs.

2. Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.

3. Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice, and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 55%
  • Protein: 28g
  • Fat: 18g
  • Saturated fat: 9.2g
  • Carbohydrate: 5.2g
  • Fiber: 0.3g
  • Sodium: 338mg
  • Cholesterol: 90mg

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Swordfish with Cilantro-Lime Cream Recipe