These big juicy swordfish steaks are the perfect recipe for summer grilling. The marinade sears in epic flavor and paired with fresh greens and rice you have a healthy summer dinner.
Fresh or frozen works for this recipe! I bought the frozen swordfish steaks from #TraderJoes. They come in 6 oz pieces and I let them defrost in the fridge overnight.
This recipe is as easy as 1, 2, 3. Simple mix up the marinade, store it all in a bag and sear on the grill!
Similar to a beef steak, I like to aim for medium or about 135F internal temperature but a more well done steak is a breeze too. I like to ensure a solid sear on each side and then turn the grill off to let them finish cooking to get to the internal temperature I'm looking for.
The marinade is the most important part here. The flavors in this marinade are insane and create a juicy flavor packed steak. I use tongs to remove the steaks from the marinade and carefully pour the excess on the steaks on the grill to ensure I don't waste a drop.
Grilled Swordfish Steaks
4 Servings | Prep time: 30 minutes | Cook time: 10 minutes
Notes: Blurring the lines between steak and fish in this recipe. I love cooking with swordfish because it’s one of the few fishes that can hold up on the grill, perfect for a summer night!
2 tbsp olive oil
1 clove garlic, minced
1 tbsp low sodium soy sauce
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp white wine vinegar
1/2 tsp salt
2 tbsp fresh parsley, chopped
1/2 tbsp fresh thyme, minced
1 tsp fresh rosemary, minced
At least 30 minutes or up to 8 hours before cooking add all of the ingredients to a gallon plastic bag. Squeeze out the excess air and use your hands to lightly massage the marinade into the swordfish. Place the bag in a bowl in the fridge until ready to eat.
When ready to cook, remove the fish from the fridge.
Clean and prep the grill. Remove any leftover food bits and use a lightly oiled paper towel and tongs to oil the grill. Preheat the grill or cast iron to about 400F.
Place each steak on the grill, pour some of the leftover marinade over top of each steak. Close the lid and set a timer for 5 minutes. After 5 minutes use a metal spatula to flip the steaks. Cook 5 minutes on the second side pouring any remaining marinade over top.
Check the temperature of the steaks with an automatic meat thermometer. I like about medium, 130F but if you prefer more well done, cook to about 145F. If it’s not 130 after another 5 minutes, turn the grill off and close the lid until it comes to temperature.
Remove and set aside to rest about 5 minutes. Serve alongside your favorite rice, risotto or potato and vegetable. Garnish with fresh parsley and a lemon wedge.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.