Make these grilled swordfish steaks for dinner on the grill. Lick the plate clean with a swordfish marinade made from olive oil, lemon juice, oregano and thyme.
Swordfish is a hardy fish. It holds up like a steak when you cook it and marinates well like beef.
It consists of fresh lemon juice, olive oil, garlic, oregano and thyme.
Selection of the best swordfish
- Fresh swordfish should be pink, not brown, and should not have a “fishy” odor. Prepare fresh fish the day you buy it.
- Fresh swordfish should also have a bloodline, a muscle located down the middle of the fish. The fresher the fish, the brighter red the bloodline. The older the steak gets, the browner it gets. There is no harm in leaving the bloodline on the steak, but it can be tougher and have a more “fishy” flavor than the rest of the steak, which is why some cooks prefer to remove it.
- If using frozen swordfish, keep it in its packaging and slowly thaw in a bowl of cold water. (Note: Unless you live on the coast, frozen seafood is often shipped to the grocery store and thawed to put in the “fresh” fish box. There’s no harm in buying quality, frozen seafood.)
- To make your choice for sustainably caught swordfish, visit Monterey Bay Aquarium Seafood Watch.
Tips for grilling swordfish
- Don’t marinate for more than 1 hour or you risk the acids in the marinade degrading the fish, making the steak difficult to hold together on the grill.
- Clean and oil the cooking grate to keep the fish from sticking.
- Grilling time depends on the heat of your grill and the thickness of your steaks. Cook swordfish to 145°F. However, the fish will continue to cook after it is removed from the grill, so remove it from the grill at 140°F to avoid overcooking.
8 tips to help you master grill cooking
CONTINUE READING:
How to store leftover swordfish
Refrigerate cooked swordfish, tightly covered, for up to 2 days. If it starts smelling “fishy,” throw it out.
Serve cold, cooked flaked swordfish on a green salad or as the main ingredient in a fish taco salad bowl.
To reheat, place on a baking sheet, cover with foil and heat at 275°F or heated up to 145°F for 15 minutes.
Serve these sides with grilled swordfish
- Sugar Pea Salad
- Mashed potatoes with sour cream and dill
- Oven Baked Sweet Potato Fries
- Grilled asparagus
- Broccoli Rabe with caramelized onions
From the editors of Simply Recipes
Grilled swordfish steaks with lemon oregano marinade
When buying fresh swordfish, buy as fresh as possible. Like any other fresh fish, it shouldn’t smell “fishy” at all. Really, ever. Don’t buy fresh fish for dinner tomorrow. Cook it and eat it the day you buy it. If you look at the swordfish steaks on the market, any coloring should be pink, not brown. Select the best looking, freshest pieces available.
To thaw frozen fish, keep it in its wrapper and thaw slowly in a bowl of cold water.
ingredients
Marinade:
- 1/2 Cup Extra virgin olive oil
- 1 1/2 tablespoon lemon juice
- 2 teaspoon chopped Fresh oregano
- 2 teaspoon chopped fresh thyme
- 2 big carnations Garlic, crushed
- 1 teaspoon Finely grated Lemon peel
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon kosher salt
Fish:
- 2 (6th to 8th–Ounce) swordfish steaks
- olive oilto oil the grill
- fresh lemon slices, for garnish
method
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Make the marinade:
Place all the ingredients for the marinade in a small bowl and mix together.
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Marinate the swordfish:
Rinse the swordfish steaks in cold water and pat dry. (Don’t remove the fish skin, it will help prevent the steaks from falling apart when grilling. You can always remove it after the fish is cooked before serving, if you like.)
Place the fish in a non-reactive bowl and cover with the marinade. Coat all sides with the marinade. Cover and refrigerate for 30 minutes to 1 hour.
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Prepare the grill:
Prepare your grill for high direct heat. You know the grill is hot enough when you put your hand 1 inch above the grill grates and you can only hold it there for 1 second.
Wipe the cooking grates with a paper towel soaked in olive oil to oil the grates to keep the swordfish steaks from sticking when flipped.
How to grill fish: whole fish, fillets and fish steaksCONTINUE READING:
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Grill the Swordfish Steaks:
Brush off excess marinade (not all, just most) from the swordfish steaks. Place the swordfish steaks on the hot cooking grates. Grill on one side until good grill marks are formed, about 5 to 7 minutes.
Flip and cook a few more minutes until the fish is just cooked through. Remove from the heat and let rest for a few minutes before serving.
Serve with fresh lemon slices.
| nutritional information (per serving) | |
|---|---|
| 580 | calories |
| 38g | Fat |
| 3g | carbohydrates |
| 54g | protein |
