Grilled Swordfish Steaks

If you’re teetering the line between love and hate with fish, then our Grilled Swordfish Steak recipe if for you.

Course Main Course

Cuisine American

Keyword swordfish, grilled swordfish, grilling

Prep Time 30

Cook Time 15

Total Time 45

Servings swordfish steaks

Calories 487kcal

Author Nicole

Cost $40

Equipment

1 Grill
1 Grill brush and spatula

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

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.

Nutrition