Grilled Swordfish
Ingredients
&w=3840&q=75){kind=small}
- 1 3/4 pounds swordfish steaks (1–1.25 inch thick) – patted dry
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 1/2 cups extra-virgin olive oil
- 2 lemons lemons – zested and juiced
- 3 cloves garlic – finely minced
- 1 teaspoons dried oregano
- 1/4 cups fresh parsley – finely chopped (~0.5 n/a parsleys)
- 1/2 teaspoons red pepper flakes
- 2 tablespoons warm water
- 1 tablespoons neutral oil – for oiling grill grates
Instructions
1. Finely grate the zest of the lemons, then juice them into a medium bowl; whisk in the garlic, dried oregano, red pepper flakes, and kosher salt, then slowly whisk in the extra-virgin olive oil followed by the warm water until slightly emulsified, and stir in the fresh parsley; transfer half to a small serving bowl and set aside for sauce, reserving the remainder as a marinade.
2. Pat the swordfish steaks dry and place in a shallow dish; season both sides evenly with black pepper, then pour the marinade over and turn to coat; marinate 15–30 minutes at room temperature.
3. Preheat a grill to medium-high (about 450–500°F); clean the grates well and oil them using the neutral oil on a folded paper towel held with tongs until shiny.
4. Shake excess marinade from the fish and lay it on the grill; cook 3–5 minutes per side until well marked and the center is just opaque with a hint of translucency, or an instant-read thermometer inserted into the thickest part reads 125–130°F; discard any leftover marinade.
5. Transfer to a warm platter and rest 5 minutes; spoon the reserved sauce over the fish and serve immediately.
Grilled Swordfish is a bright, clean-tasting seafood dish that balances meaty, steak-like fish with zesty citrus and herbs. The high heat of the grill gives the exterior a smoky char while keeping the center succulent and just translucent. A lemon-olive oil dressing scented with oregano, garlic, and parsley adds fragrance, acidity, and a silky finish that complements the fish’s rich texture.
Across the Mediterranean—especially in Sicily and southern Italy, as well as Greece—swordfish is often cooked simply over coals and paired with a quick emulsion like salmoriglio. This style highlights quality ingredients and straightforward technique rather than heavy sauces. Over time, the approach has remained largely unchanged: brief seasoning, hot-and-fast grilling, and a fresh herb-citrus sauce to bring everything together.