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HomeDietGrilled Swordfish Recipe | Diethood

Grilled Swordfish Recipe | Diethood

Wholesome, lean Grilled Swordfish is straightforward to make and ideal for a fast summer season dinner. You’ll love the savory, lemon-herb marinade with garlic and black pepper!

up close photo of four grilled swordfish steaks on a serving platter with lemon wedges

Juicy Swordfish Steaks with Lemon, Pepper, and Recent Herbs

In case you like a strong fish steak, this easy swordfish recipe would possibly simply turn out to be your new favourite! It’s dressed with a easy marinade that delivers contemporary, advanced taste: olive oil, lemon, purple wine vinegar, herbs, black pepper… are you drooling but? Critically, this straightforward grilling recipe is sufficient to make even probably the most die-hard seafood resisters a complete believer.

I additionally love this recipe as a result of it’s fast. Throw the steaks in your marinade for about half an hour, and then you definitely’re able to grill. 

4 grilled swordfish steaks on a serving platter with lemon wedges

What You’ll Want

Let’s take a more in-depth have a look at the checklist of elements. Most of those are bizarre spices and gadgets you most likely have readily available, plus the swordfish fillets:

  • Swordfish: Search for center-cut swordfish steaks, about 4 to six ounces every. The reddish elements of the fillets ought to be scarlet (not brown), indicating freshness.
  • Olive Oil: Additional virgin olive oil has the boldest style.
  • Garlic: Recent, minced garlic cloves give the marinade a savory taste.
  • Soy Sauce: For an additional umami kick. Tamari and coconut aminos are nice substitutes.
  • Lemon Juice: Recent lemon juice is greatest, however bottled can also be effective.
  • Pink Wine Vinegar: White wine vinegar can be used.
  • Rosemary and Thyme: I want contemporary, however dried could be substituted in a pinch. Do not forget that you solely want ¼ to ⅓ the quantity, when you use dried as an alternative of contemporary.
  • Salt and Pepper: To style.  
  • Parsley and Lemon Wedges: Freshly chopped parsley makes the proper garnish, whereas lemon wedges are nice for serving seafood. Each are elective.

Is Swordfish a Wholesome Fish to Eat?

Swordfish is excessive in protein, and accommodates plenty of nice vitamins like selenium, B nutritional vitamins, zinc, and extra. Nonetheless, it might generally be excessive in mercury, so it’s greatest to get pleasure from it as soon as per week or much less, just like tuna. The FDA advises kids and pregnant ladies and to skip the swordfish.

Cooked swordfish steaks on a grill with lemon slices

Let’s Grill Some Swordfish!

Grilling tends to be fast anyway, however grilling fish is additional quick! So it may be useful to ensure your sides are prepared, or practically prepared, earlier than you set the fish on the grill. 

  1. Marinate the Swordfish Steaks. To start out, place the steaks in a big bowl or a zipper prime bag. Mix the olive oil, garlic, soy sauce, lemon juice, purple wine vinegar, rosemary, thyme, salt, and pepper in a bowl and provides it a superb whisk. Pour the marinade over the fish, and canopy/seal. Refrigerate for 20 to half-hour, or as much as 8 hours.
  1. Grill! Preheat your grill to medium-high warmth. Take the fish steaks out of the marinade and shake off any extra. Place on the new grill for about 5 to 7 minutes per facet, or till the steaks are cooked by way of and opaque. Swordfish is cooked by way of when the interior temperature registers at 145˚F. 
  2. Get pleasure from. Take away the swordfish steaks from the grill, garnish with parsley, and serve with lemon wedges. 
four grilled swordfish steaks on a serving platter with lemon wedges

How Do You Know When Swordfish Is Completed on the Grill?

The easiest way to make sure your fish is cooked correctly is to make use of an instant-read thermometer. You need the steaks to be cooked to an inner temperature of 145˚F. Nonetheless, when you don’t have a meat thermometer to make use of, you’ll be able to check the swordfish for doneness by ensuring it’s white and opaque, and flakes simply with a fork.

Ideas for the Greatest Grilled Swordfish Steaks

What else ought to you realize about making this dish? As a matter of truth, I do have a pair extra tricks to share. Learn on, and glad cooking!

  • Frozen Fish: Many people realized that contemporary is greatest, whereas frozen is barely inferior (or, okay, downright second-class meals). However, within the case of seafood, you may very well discover higher high quality in your freezer case. Seafood of every kind spoils very quickly, which is why the most effective, freshest catch is sort of all the time closest to the coast. In case you aren’t fortunate sufficient to have entry to a same-day-catch choice, strive on the lookout for high-quality frozen as an alternative. It’s often cleaned and frozen in a short time after being caught, which might make it a brisker choice than “contemporary” fish that’s been sitting behind glass all day.
  • Pat It Dry: Patting the swordfish steaks dry earlier than you marinate is a good suggestion. It removes extra liquid and permits that flavorful marinade to get proper to the floor of the fish.
  • Thick Steaks for Grilling: Keep away from the dreaded second when your fish falls aside by sticking with steaks which might be about 1-inch thick.
Grilled swordfish steak on a plate with a bite taken out

What to Serve with Grilled Swordfish

To serve, strive making a traditional facet dish or two. These easy recipes are nice with lemon-herb fish! 

  • Potatoes: Small, waxy potatoes are excellent with any sort of fish fillet. Boil them and costume them with butter, or strive these Crispy Air Fryer Potatoes with Herb Butter for a bit of extra texture. Yum!
  • Chopped Salad: A crunchy salad is one other good facet, particularly this ultra-flavorful, tremendous satisfying Radish Cucumber and Tomato Salad with a creamy dressing.
  • Bruschetta: There are every kind of nice methods to make bruschetta, however one in every of my favorites is that this garlicky Mushroom Bruschetta recipe. Each bit is a bit of slice of heaven!
 four grilled swordfish steaks on a serving platter with lemon wedges

Storing and Reheating Directions

  • To retailer, place leftover swordfish steaks in an hermetic container or zip prime bag. Refrigerate for as much as 3 days.
  • To reheat, place the fish steaks in a rimmed baking sheet, and canopy with foil. Bake at 350°F till heated by way of.

Can I Freeze Leftover Swordfish Steaks?

  • Sure, these could be frozen to reheat later. Simply cool them down, wrap them tightly, and retailer in freezer baggage.
  • They need to hold frozen for as much as 2 months. Thaw earlier than reheating.


Prep Time 5 minutes

Cook dinner Time 10 minutes

Marinating Time 30 minutes

Whole Time 45 minutes

  • Place the swordfish in a big bowl or a resealable bag.

  • In a small mixing bowl mix the olive oil, garlic, soy sauce, lemon juice, purple wine vinegar, rosemary, thyme, salt, and pepper; whisk till effectively integrated.

  • Pour the marinade over the swordfish and seal the bag. (Or cowl the bowl)

  • Place within the fridge for 20 to half-hour, or as much as 8 hours.

  • Take away the swordfish from the bag; discard the marinade.

  • Preheat your grill to medium-high warmth.

  • Grill the swordfish steaks for about 5 to 7 minutes per facet, or till cooked by way of and opaque. Swordfish is cooked by way of when inner temperature registers at 145˚F.

  • Take away from grill.

  • Garnish with parsley and serve with lemon wedges.

Energy: 334 kcal | Carbohydrates: 2 g | Protein: 29 g | Fats: 23 g | Saturated Fats: 4 g | Polyunsaturated Fats: 3 g | Monounsaturated Fats: 14 g | Trans Fats: 0.1 g | Ldl cholesterol: 94 mg | Sodium: 549 mg | Potassium: 642 mg | Fiber: 0.2 g | Sugar: 0.2 g | Vitamin A: 196 IU | Vitamin C: 3 mg | Calcium: 18 mg | Iron: 1 mg | Web Carbs: 2 g

Dietary data is an estimate and supplied as courtesy. Values could fluctuate in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.

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