Grilled Swordfish Recipe

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Thanks to a straightforward olive oil marinade made with fresh garlic and three warming spices, this quick recipe for grilled swordfish is given a delectable Mediterranean twist.

The fish needs to marinate for 15 minutes, and then it needs to be grilled for about 8 minutes before it is juicy and tender.

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

Prep: 15min

Total: 21min

Serving Size: 0 g

Nutrition Facts: calories 511 calories, Carbohydrate 7 g carbohydrates, Cholesterol 112 mg cholesterol, Fat 39 g fat, Fiber 2 g fiber, Protein 35 g protein, Saturated Fat 7 g saturated fat, servingSize 0 g, Sodium 636 mg , Sugar 1 g , Trans Fat 0 g

Ingredients:

  • 3 lemons
  • 4 sprigs fresh thyme
  • 3 cloves garlic, finely minced
  • ½ cup olive oil, divided
  • 4 (6-ounce) swordfish steaks
  • 1 ½ teaspoons kosher salt, divided
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh parsley, coarsely chopped
  • ¼ teaspoon red pepper flakes

Instruction:

  1. Wash and dry the lemons and fresh herbs.
  2. 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.
  3. Finely mince the garlic, or paste using a garlic press or Microplane.
  4. Add 1/2 the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.
  5. Dry the swordfish with a paper towel.
  6. Using 1 teaspoon of salt, season both sides of the fish.
  7. Place in a zip-top bag, and add the marinade.
  8. Place in a shallow dish, and marinate in the fridge for up to 20 minutes.
  9. 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.)
  10. 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.
  11. Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.
  12. Remove the fish from the marinade, and place it on the grill.
  13. 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.
  14. If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.

FAQ

How long should I cook swordfish steaks on the grill?

When ready, oil the grates of a gas grill and cook the fish steaks on high heat for 5 to 6 minutes on one side, flip once, and cook for 3 minutes or so on the other side (the fish should flake easily while maintaining firmness).

Should swordfish be rinsed before cooking?

The internal temperature of the swordfish should be at least 145° to kill any harmful bacteria. Perfectly grilled swordfish, ready for salsa. Grill swordfish for about 5 minutes on each side. To be extra certain the swordfish is safe to eat.

What goes good on swordfish?

You can certainly rinse the fish fillets under running water if you prefer, but it is typically not necessary and may even take some of the flavor out of the fish.

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