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If you’re teetering the line between love and hate with fish, then our Grilled Grilled Swordfish Steak is for you.
Grilled Swordfish
With a firm steak-like texture, swordfish is reminiscent of its land protein counterpart but has a delicate, mild flavor that conforms to an array of ingredients. This makes it a perfect introduction into your seafood eating endeavors. And those who are already converts, this simple marinade and bright chimichurri will only intensify your love.
We marinate the swordfish steaks in a simply lemon, garlic mixture before throwing the steaks on to a screaming hot grill. After the swordfish is cooked we douse it in an easy chimichurri and sprinkle it with toasted pine nuts for crunch. It’s the perfect quick, easy meal even picky eaters will adore.
Let’s get started!
Ingredients in Grilled Swordfish
Lemon. We use both the lemon zest and the lemon juice in the marinade. They have different essence so I enjoy both.
Olive oil. If you don’t have olive oil in a lemon juice-based marinade, the lemon juice will cook the fish. Plus it adds a little luxury and helps to keep the swordfish from sticking on the grill.
Garlic. Lots and lots of garlic.
Dijon. For tang!
Rosemary. Fresh herbs is the way to go when you can!
Honey. A little sweetness is needed and it helps to caramelize the fish on the grill.
Swordfish. Look for swordfish that is slightly pink in color and has only the scent of the ocean and not a fishy smell. I like to get mine at Whole Foods.
Chimichurri.
Because we couldn’t get enough of our Whole Roasted Cauliflower with chimichurri, we basically just stole the recipe from there.
Fresh herbs. A chimichurri is all about acidity and freshness. I like to use whatever I have on hand so here we use cilantro, rosemary (to mimic the marinade), and fresh oregano.
Red wine vinegar + Lemon juice. While yes these are both acids and typically you only need one, I like the combination of the two in a chimichurri.
Garlic. Just a touch here.
Capers. In my opinion, you need that briney burst in a chimichurri. I’m obsessed with them.
Shallot. Sweeter and more delicate than an onion, shallots are a must.
Chilies. I love to add a bit of heat to my chimichurri so I almost always add in a few minced calabrian chili peppers. They are sweet and hot and smoky and so delicious.
Let’s make Grilled Swordfish.
Make the marinade. Add the lemon zest, juice, olive oil, dijon, honey, rosemary and salt to a shallow dish. Whisk to combine. Add the swordfish. Turn to coat. Marinate for 15 minutes. Flip and marinate another 15-20 minutes.
Make the chimichurri. While the swordfish marinates, make the sauce. Add everything to a mini food processor. Pulse until the mixture is finely chopped. Season to taste with salt and pepper. If you want a more emulsified sauce. With the mixer, running, add another 2-4 tablespoons of olive oil.
Grill. Add the swordfish to a screaming hot grill. Shut the lid and walk about for 4-5 minutes. Carefully flip the fish and grill on the other side.
Assemble. Slide the fish on to a platter. Spoon chimichurri on top. Sprinkle with toasted pine nuts.
Can you make Grilled Swordfish Steaks ahead of time?
No, but you can prepare them ahead of time! You can absolutely make the chimichurri up to five days in advance. You can also prep the marinade but with fish, it’s best to cook and eat the day of purchase.
Substitutions
- Swap out any fresh herbs. We also love parsley and thyme.
- For spice, add chopped calabrian chilis to the marinade as well.
- Swap out pine nuts for toasted pistachios or walnuts.
Tips and Tricks for Recipe Success
- Don’t marinate the fish for too long. The lemon juice will start to cook the fish which we don’t want.
- For a more emulsified sauce, drizzle 2-4 tablespoons olive oil in the the mixer while it’s running.
- Make sure the grates of your grill are CLEAN and greased otherwise your fish will stick.
- If you are super nervous about your fish sticking, place a piece of tin foil on top of the grill.
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Grilled Swordfish Steaks
Ingredients
- 4 swordfish filets
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 2 large garlic cloves, grated
- 1/2 tsp salt
- 2 sprigs rosemary, leaves removed
- 1 tbsp dijon
- 1 tbsp honey
- 1/8 tsp black pepper
Chimichurri
- 1 cup packed cilantro
- 2 tbsp fresh oregano leaves
- 1 tbsp fresh rosemary leaves
- 1 large garlic clove, minced
- 1/2 medium shallot, roughly chopped
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- 1 tbsp lemon juice
- 3 calabrian chilies
- 2 tbsp olive oil
- 1 tbsp capers
- 2 tbsp pine nuts
Equipment
- 1 Grill
- 1 Grill brush and spatula
Instructions
- Preheat the grill to medium-high. I like for my grill to be around 450 degrees when I throw the steaks on. When the grill is hot. Make sure to clean it VERY well.
- While the grill preheats, to a shallow dish, add the lemon zest (I like to zest the lemon right over the dish before slicing it half to juice), lemon juice, olive oil, garlic, salt, rosemary, dijon, and honey. Whisk to combine. Add the swordfish. Flip to coat in the marinade. Marinate for 15 minutes. Flip and marinate another 15-20 minutes.
- While the swordfish marinates, make the chimichurri. Add fresh herbs, garlic, shallot, red wine vinegar, salt, lemon juice, calabrian chilies and olive oil to a food processor. or blender Pulse until the mixture is very finely chopped and almost a paste consistency. Add the capers. Pulse again until capers are slightly broken down. Season to taste with salt and pepper. If you want a more emulsified sauce. With the mixer, running, add another 2-4 tablespoons of olive oil.
- When the grill is hot, spray the grates with non-stick cooking spray or brush grates with olive oil. Add the swordfish to the screaming hot grill. Shut the lid and cook the swordfish for four minutes without disturbing it. After four minutes, use a metal spatula to flip the swordfish over. Really use the spatula to firmly get under the fish to flip it. Carefully flip the fish and grill on the other side for another 3-4 minutes. I like to take my swordfish off when an instant-read thermometer reaches 140 degrees.
- While the fish cooks, add the pine nuts to a small skillet. Turn the heat on medium and toast the pine nuts until they smell nutty and fragrant, about 2-3 minutes. Remove from the skillet.
- To assemble. Spoon the chimichurri over the hot swordfish. Sprinkle with toasted pine nuts and flaky maldon salt if desired.
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