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Succulent Grilled Swordfish Steaks

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A quick and easy grilled swordfish steak recipe perfect for summer dinners, featuring a simple marinade that balances smoky char with a juicy interior.

Ingredients

  • Swordfish steaks – about 6 ounces (170 grams) each, firm and fresh (about 1-inch thick)
  • Extra virgin olive oil – 3 tablespoons
  • Fresh lemon juice – from 1 lemon
  • Garlic – 2 cloves, minced
  • Fresh herbs – 1 tablespoon finely chopped parsley or basil (optional)
  • Salt – about 1 teaspoon, preferably sea salt
  • Black pepper – freshly ground, about ½ teaspoon
  • Smoked paprika – ½ teaspoon (optional)

Instructions

  1. Prepare the marinade: In a mixing bowl, combine 3 tablespoons of extra virgin olive oil, juice of one lemon, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon smoked paprika if using. Whisk everything until well blended.
  2. Marinate the swordfish: Place the swordfish steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, making sure each is well coated. Cover or seal and refrigerate for 20-30 minutes. Do not marinate too long to avoid ‘cooking’ the fish with the acid.
  3. Preheat your grill: Heat the grill to medium-high heat, approximately 400°F (204°C). If using charcoal, wait until coals are glowing and covered in white ash. Lightly oil the grill grates to prevent sticking.
  4. Grill the swordfish: Place the steaks on the grill and cook for about 4-5 minutes per side, depending on thickness. Aim for a nice sear with distinct grill marks but keep the inside juicy. Avoid flipping more than once.
  5. Check for doneness: Swordfish should be opaque and flake slightly when tested with a fork. A meat thermometer should read 130°F (54°C) for medium-rare.
  6. Rest and serve: Remove from the grill and let the steaks rest for 3-5 minutes to allow juices to redistribute. Serve with an extra squeeze of fresh lemon and a sprinkle of herbs if desired.

Notes

Do not marinate swordfish for longer than 30 minutes to prevent the acid from lemon juice from ‘cooking’ the fish. Use a meat thermometer to avoid overcooking; 130°F (54°C) is ideal for medium-rare. Let the fish rest after grilling to keep it moist. If no grill is available, a grill pan or broiler can be used as alternatives.

Nutrition

Keywords: grilled swordfish, swordfish steaks, summer dinner, seafood grill recipe, easy grilled fish, healthy seafood, quick dinner

Find it online: https://blairrecipes.com/succulent-grilled-swordfish-steaks-recipe-easy-perfect-summer-dinner-ideas/