Grilled Swordfish Recipe

Alright, fellow food adventurers, let me take you on a flavor journey with these succulent grilled swordfish steaks. They’re marinated in a zesty blend of olive oil, lemon, and garlic, and crowned with fresh herbs, promising a dish that’s not just a meal—it’s an experience. Let’s dive in!

I love preparing grilled swordfish as it’s both delicious and nutritious. With a perfect blend of olive oil, fresh lemon juice, and minced garlic, this dish packs a punch of flavor.

The swordfish, rich in protein and omega-3s, is elevated by fresh herbs like parsley and thyme.

Grilled Swordfish Recipe Ingredients

• Swordfish Steaks: Rich source of lean protein.

  High in Omega-3s for heart health.

• Olive Oil: Healthy fats support heart health.

  Adds moisture and richness.

• Lemon Juice: Vitamin C boost.

  Adds tangy brightness and flavor depth.

• Garlic: Boosts immunity and flavor.

  Adds aromatic depth to dishes.

• Parsley: Source of vitamins A, K, and C.

  Adds freshness and color.

• Thyme: Aromatic herb.

  Offers antioxidant properties and earthy notes.

Grilled Swordfish Recipe Ingredient Quantities

• 4 swordfish steaks (about 6 ounces each, 1-inch thick)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Lemon wedges, for serving

How to Make this Grilled Swordfish Recipe

1. In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper to create a marinade.

2. Place the swordfish steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, turning them to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.

3. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the fish from sticking.

4. Remove the swordfish steaks from the marinade and let any excess drip off. Discard the remaining marinade.

5. Place the swordfish steaks on the preheated grill. Cook for about 5 to 6 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach about 145°F (63°C).

6. While grilling, occasionally brush the fish with a bit of olive oil to keep it moist and enhance the flavor.

7. Remove the grilled swordfish from the grill and transfer to a serving platter.

8. Sprinkle the chopped fresh parsley and thyme over the cooked swordfish steaks.

9. Let the fish rest for a couple of minutes before serving to allow the juices to redistribute.

10. Serve the grilled swordfish hot, accompanied by lemon wedges for an extra burst of citrus flavor. Enjoy!

Grilled Swordfish Recipe Equipment Needed

1. Small bowl
2. Whisk or fork
3. Shallow dish or resealable plastic bag
4. Grill
5. Grill brush (for oiling grates)
6. Tongs
7. Meat thermometer
8. Pastry brush (for basting with olive oil)
9. Serving platter

FAQ

• Can I use a different type of fish? Yes, if swordfish is unavailable, you can substitute it with other firm fish like tuna or mahi-mahi.
• Do I need to marinate the swordfish beforehand? Marinating isn’t necessary, but letting the fish sit in the marinade for 15-30 minutes can enhance flavor.
• How long should I grill the swordfish? Grill for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
• Can I cook the swordfish on a stovetop? Yes, use a grill pan or a non-stick skillet over medium-high heat for similar cooking times.
• What side dishes pair well with grilled swordfish? Consider serving with a fresh salad, roasted vegetables, or couscous for a complete meal.
• How do I know when the swordfish is done? Look for an internal temperature of 145°F (63°C) and ensure the fish flakes easily with a fork.
• Is there a way to prevent the fish from sticking to the grill? Yes, ensure the grill is preheated and well-oiled, and brush the fish lightly with olive oil before grilling.

Grilled Swordfish Recipe Substitutions and Variations

• Olive oil: Substitute with avocado oil or melted coconut oil for a different flavor.
• Fresh lemon juice: Use lime juice or white wine vinegar as an alternative.
• Garlic: Garlic powder can be used, about 1/4 teaspoon per clove.
• Salt: Try sea salt or kosher salt for a slightly different texture.
• Fresh parsley: Replace with fresh cilantro or basil for a unique taste.

Pro Tips

1. Marinade Infusion For deeper flavor penetration, score the swordfish steaks lightly in a crosshatch pattern before marinating. This allows the marinade to seep deeper into the fish.

2. Herb Enhancement Consider adding the fresh parsley and thyme to the marinade as well as using them as a finishing garnish. This will infuse the fish with herbal notes throughout.

3. Temperature Precision Use an instant-read thermometer to check the internal temperature of the swordfish. This ensures perfect doneness at 145°F (63°C) without overcooking, keeping the fish juicy.

4. Grill Marks To achieve appealing grill marks, start by placing the swordfish steaks on the grill at a 45-degree angle. After 2-3 minutes, rotate 90 degrees. Repeat on the other side.

5. Citrus Zest For an extra layer of citrus flavor, add a bit of lemon zest to the marinade. This will give the fish a vibrant, aromatic lift.