Marker 88 Restaurant, mm 88, bayside, Islamorada, 305-852-9315

Makes 4 servings


4 6 ounce swordfish filets

½ cup olive oil

2 cloves of garlic, chopped

2tablespoons fresh basil, chopped

2 tablespoons fresh mint, chopped

4-5 Key limes, juiced

3 tablespoons decent quality Feta cheese, crumbled

Salt and pepper to taste




In a bowl, mix olive oil, garlic, basil, mint, and Key lime juice. Lightly season the swordfish filets with salt and pepper to taste. Brush swordfish filets with key lime oil mixture and place on the barbecue grille. Grill filets for 3-4 minutes per side, or until filets are just white throughout. Be careful not to overcook. Remove filets from grille. Top filets with Key lime oil mixture and sprinkle with Feta cheese.


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  1. Oh my…… the mixture of basil and mint is amazing with swordfish.  There is never too much garlic for my taste and the olive oil kept the fish moist.    We served this with sliced potatoes that were lightly fried in olive oil.  I put some of the fresh basil in the potatoes.

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