Perfectly Grilled Swordfish with Lemon Herb Marinade
Experience a restaurant-quality dish at home with this easy and flavorful grilled swordfish recipe, complete with a refreshing lemon herb marinade.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 servings
Full Ingredient List
- 4 (6- to 8-ounce) swordfish steaks, 1-inch thick
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sherry or red wine vinegar
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried oregano
- 2 medium lemons
- Chopped fresh parsley or cilantro for serving
- Oil for grilling
- Kosher salt for serving
Grilled Swordfish
Tools and Equipment
- Instant Read Thermometer
- Grill Tongs
- Shallow dish
- Grill or Stovetop Grill Pan
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 (6- to 8-ounce), 1-inch thick | swordfish steaks | ||
| 3 tablespoons | extra-virgin olive oil | ||
| 1 tablespoon | low sodium soy sauce | ||
| 1 tablespoon | sherry vinegar or red wine vinegar | red wine vinegar | |
| 1 tablespoon (about 3 cloves) | minced garlic | minced | |
| 1 teaspoon | dried oregano | thyme | |
| 2 medium, divided | lemons | zest and juice one, reserve the second for grilling | |
| for serving | fresh parsley or cilantro | chopped | |
| as needed | oil for grilling | ||
| for serving | kosher salt |
Instructions
- Step 1: Pat the swordfish steaks dry and place them in a shallow dish.
- Step 2: In the same dish, whisk together the olive oil, soy sauce, vinegar, garlic, and oregano. Zest and juice one lemon into the marinade. Mix well.
- Step 3: Add the swordfish steaks to the marinade, ensuring they are well-coated. Let them marinate for 10 to 15 minutes, flipping halfway through. (Tips: Do not exceed 20 minutes to prevent the acid from breaking down the fish.)
- Step 4: Preheat the grill to medium-high heat (about 375 to 400°F). Clean and oil the grill grates.
- Step 5: Grill the swordfish for 4 to 5 minutes per side, or until an internal temperature of 135°F is reached.
- Step 6: While grilling the swordfish, cut the reserved lemon in half and grill each half cut-side down until char marks appear.
- Step 7: After cooking, allow the swordfish to rest for 10 minutes, then serve topped with chopped fresh herbs, a squeeze of the grilled lemon, and a pinch of kosher salt.
Additional Information
Notes: Marinate up to 1 day ahead, and refrigerate until ready to use. Swordfish can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.