I spent 3 weeks a few years ago aboard a 50-foot sailboat, traveling from St. Vincent in the Grenadines to the Island of Grenada. It inspired me to create the Swordfish with Caribbean Marinade recipe.
Enjoy my Swordfish with Caribbean Marinade recipe.
- 2 cloves Fresh Garlic minced
- 1 Tbsp. Thyme fresh
- ½ Tsp Sea Salt
- ½ Tsp Black Pepper ground
- 2 Limes juice of
- ¼ cup Olive Oil
- 1 Tomato chopped
- ¼ cup Kalamata olives sliced
- 1 Tbsp capers drained
- 4 green onions sliced
- ½ lime squeezed
- Prepare a fire for grilling
- Combine garlic, thyme, salt, pepper, juice of 2 limes and ¼ cup olive oil. Stir together.
- Place the fish in a single layer in a shallow dish.
- Pour the marinade over the fish.
- Turn the fish to cover completely.
- Cover the dish and refrigerate the fish for at least 1 hour.
- Grill the fish until done or you can broil it if you don't have a grill. It will flake easily with a fork when done.
- Combine the chopped tomatoes, black olives, green onions, capers and ½ of a squeezed lime
- Spoon this mixture over the fish and serve at once.
We’ve also been on a Caribbean cruise with Holland America. That time we visited The Bahamas, Nassau, and Tortola.
One thing I truly enjoyed about being in the Caribbean was eating FRESH fish at just about every single meal, including breakfast. There are outdoor markets with fruits and vegetables of every kind. In the evening, many people gather to party and enjoy the evening breeze. On some islands in the Caribbean, the islander’s host jump-up parties and, of course, the fresh fish of the day is served along with fruity cocktails. The recipe below is typical for a jump up and perfect for a summer BBQ. It’s tangy and absolutely delicious!
If you don’t have access to fresh fish, try this site for wild seafood and organics.
Read about the Caribbean Islands here.
What’s your favorite fish to eat? Please leave a comment below.
Ummm … don’t you think you should add the grilling instructions in your recipe? It almost sounds like swordfish ceviche when you read it.
Wow Mike. Thank you for pointing that out. I must have had a senior moment when posting that recipe. I have updated it. It’s really quite delicious. Ceviche would be great too but this should be either grilled or broiled.
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