Entrée: United States – Grilled Swordfish

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 20 min

Total 43 min

Ingredients

4 swordfish steaks (6-8 oz / 170-225 g each, 1 to 1.5 inches thick)
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp lemon zest
3 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
1 tsp Dijon mustard
1 / 4 tsp red pepper flakes (optional)
1 1 / 4 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper
Neutral high-heat oil for grill grates
Lemon wedges, for serving

Instructions

Pat the swordfish dry with paper towels and set aside.
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, oregano, Dijon, red pepper flakes (if using), salt, and black pepper.
Measure out and reserve 2 tablespoons of the marinade in a small cup for basting/finishing. Do not let this portion touch the raw fish.
Place swordfish in the remaining marinade and turn to coat. Marinate 15-30 minutes (refrigerate if going longer than 20 minutes).
Preheat a gas or charcoal grill to medium-high heat (about 425-475 F). Clean and oil the grates well with a lightly oiled towel or brush.
Remove swordfish from the marinade, letting excess drip off; discard any marinade that touched the raw fish.
Oil the fish lightly if needed. Place on the grill over direct heat.
Grill for 3-4 minutes on the first side until well marked. Flip and grill another 2-4 minutes, basting in the last minute with the reserved clean marinade, until the centers are opaque and an instant-read thermometer reads 135-140 F (carryover will rise). For USDA doneness, cook to 145 F.
If flare-ups occur, move fish to a cooler zone. Total cook time is typically 6-8 minutes for 1-inch steaks and 8-10 minutes for 1.5-inch steaks.
Transfer to a plate and rest 5 minutes. Spoon any remaining reserved clean marinade over the top, if desired.
Serve with lemon wedges and a pinch of salt to finish.