Description
Delicious and flavorful grilled swordfish steaks marinated in a zesty lemon oregano blend, perfect for a healthy and quick summer dinner. The marinade infuses the fish with fresh herbs and citrus, while grilling adds a smoky char that enhances the natural seafood taste.
Ingredients
Scale
Marinade
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 2 large cloves garlic, crushed
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Main
- 2 6-8-ounce swordfish steaks
- Olive oil for grill grates
- Slices of fresh lemon for garnish
Instructions
- Prepare the Marinade: Place all marinade ingredients in a small bowl and mix thoroughly to combine, ensuring the flavors meld well.
- Marinate the Fish: Rinse the swordfish steaks under cold water and pat them dry with paper towels. Keep the skin on to help the steaks hold together during grilling. Place the steaks in a non-reactive dish and pour the marinade over them, coating all sides evenly. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to penetrate the fish.
- Preheat the Grill: Prepare your grill for high direct heat. Test the temperature by holding your hand 1 inch above the grates; the heat is right if you can only hold your hand there for one second. Oil the grill grates by wiping them with a paper towel soaked in olive oil to prevent sticking.
- Grill the Swordfish: Remove excess marinade from the swordfish steaks, leaving a light coating. Place the steaks on the hot grill grates and cook for 5 to 7 minutes on one side until you see distinct grill marks. Flip the steaks carefully and cook for another few minutes until the fish is just cooked through and opaque.
- Rest and Serve: Remove the swordfish steaks from the grill and let them rest for a few minutes to retain their juices. Serve with fresh lemon slices for an added burst of citrus flavor.
Notes
- This recipe is perfect for a quick and healthy dinner that is packed with bright, herbaceous flavors.
- Keeping the skin on the swordfish steaks during grilling helps prevent them from falling apart; you can remove the skin after cooking if desired.
- To avoid sticking, make sure your grill grates are well oiled before placing the fish on them.
- Adjust grilling time depending on the thickness of your swordfish steaks to avoid overcooking.
Nutrition
- Serving Size: 1 swordfish steak (approx. 6-8 ounces)
- Calories: 580 kcal
- Sugar: 0 g
- Sodium: 487 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 54 g
- Cholesterol: 177 mg
