grilled swordfish

This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.

Grilled Swordfish

swordfish each)

olive oil

honey

soy sauce

lemon zest

parsley (chopped)

thyme leaves

salt

black pepper

garlic

lemon wedges

Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.

Add the swordfish to the marinade.

Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).

Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.

Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.

https://content.jwplatform.com/videos/hWAUW5hi.mp4

This recipe for grilled swordfish makes for a quick and healthy weeknight meal.

Best Grilled Swordfish Recipe

lemons

thyme

garlic, finely minced

olive oil, divided

swordfish

kosher salt, divided

basil,

parsley,

red pepper flakes

Zest and juice 1 lemon into a 1-cup glass measuring cup. Juice a second lemon into the cup, but do not zest it. Then, add the thyme to the mixture.

Finely mince the garlic, or paste using a garlic press or Microplane.

Add 1/2 the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.

Using 1 teaspoon of salt, season both sides of the fish.

Place in a zip-top bag, and add the marinade.

Place in a shallow dish, and marinate in the fridge for up to 20 minutes.

Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about 1/2 cup of each basil and parsley after the leaves have been chopped.)

Add the leaves to a food processor. Add the juice from the remaining lemon, ½ teaspoon of salt, the rest of the garlic, ¼ cup of olive oil, and the red pepper flakes. Pulse until the herbs are finely chopped (do not process until smooth), about 5 to 7 pulses.

Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.

Remove the fish from the marinade, and place it on the grill.

Grill the swordfish for 3 to 5 minutes per side, until it easily releases from the grill and the inside is flaky and opaque — or a probe thermometer registers 130 F in the thickest piece of fish.

If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.

https://www.youtube.com/watch?v=c6B749i7O2I

A very good way to prepare swordfish. The fish turns out full of flavor and it is very moist. The marinade is a combination of fresh herbs, balsamic vinegar, fresh lemon juice, garlic and olive oil

Grilled Marinated Swordfish Italian Style

Tablespoon balsamic vinegar

lemon juice

garlic (minced)

thyme (chopped)

rosemary (chopped)

sage (chopped fine)

Italian parsley and lemon juice

Place swordfish steaks in a zip-lock bag, leaving the bag unsealed.

In a small bowl, combine the 4 Tablespoons of olive oil and remaining ingredients to make the marinade.

Pour the marinade into the bag with the fish, squishing the liquid around the fish until it is coated.

Seal the bag, squeezing, to release as much air as possible.

Marinate in refrigerator for 3 to 4 hours and several times gently squeezing the bag so the marinade covers the fish.

Spray the grill racks with vegetable spray.

Preheat the grill to medium-high heat. Remove the fish from the marinade.

Once the grill is searing hot place the fish on the rack and grill on each side for 3 to 5 minutes or until center of steaks are cooked through and the fish flakes easily when forked. Do not overcook. Remember the fish continues to cook once it is off the grill

Place the fish on a platter and squeeze a little bit of fresh lemon on top. Sprinkle with fresh Italian parsley.

My favorite way to prepare fish is by grilling, and that marinade sounds so flavorful. I especially love the idea of placing the fish on top of the pesto, and the addition of lemon and herbs has my mouth watering. This sounds like a great summer meal!

Such a gorgeous recipe, Marisa, and so perfect for summer! Of all the things we cook on the grill during the season, swordfish has to be my favorite. It's so meaty, and elegant, and satisfying. I love the flavors in your marinade--such a great use of the herb garden that must pair so well with that beautiful fish. So definitely making this after my next trip to the seafood market!

The swordfish looks amazing! Those grilled marks are pure perfection. I love your use of fresh herbs for this recipe. Simple and perfect to serve al fresco to company.

This swordfish looks absolutely wonderful.  I love that you used fresh herbs to add flavor, and those grill marks are perfect!

I've only had swordfish once before... it just feels more like a fancy restaurant thing so being able to make it at home is sort of mind blowing to me haha I bet its pretty incredible

Yum! Anything with pesto and I'm game! I've actually never tried swordfish! I saw some at a sushi restaurant recently (raw) and was not brave enough to try it. I think I'd much rather try it grilled and with pesto first!

I love reading your post, Marisa especially things about your mom and wonderful Italian lifestyle. Love the flavors you have going in this fish recipe. Sage does go so well with swordfish. Can't wait to try this soon.

I love swordfish and this recipe has my mouthwatering!!! Simple marinade loaded with fresh ingredients and I love this spin on the flavor. Beautifully seasoned and I love how mama does it up :)

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