Description
Elevate your seafood dinners with these seven swordfish recipes, each revealing a delicious secret for juicy, flavorful, and unforgettable meals. Whether grilled, baked, or pan-seared, swordfish’s meaty texture and mild flavor make it the star of any table.
Ingredients
For the Swordfish:
- 4 swordfish steaks (approximately 6 oz each, 1-inch thickness)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
For the Lemon-Caper Sauce:
- 2 tablespoons unsalted butter (substitute ghee for a nuttier flavor)
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc work well)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons capers, drained
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For Garnish:
- Fresh herbs (parsley, basil, or mint)
- Lemon wedges
- 2 tablespoons high-quality olive oil for drizzling
Instructions
- Prepare the marinade. In a food processor, combine 6-8 peeled garlic cloves, 1/3 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon coriander, 3/4 teaspoon cumin, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Blend for 2-3 minutes until smooth and well combined. The marinade should have a thick, creamy consistency.
- Prepare the swordfish. Pat the swordfish steaks dry with paper towels. This ensures the marinade adheres properly and promotes better browning on the grill. Place the steaks in a shallow dish with sides.
- Apply the marinade. Pour the prepared marinade over the swordfish steaks, making sure to coat both sides generously. Use a spoon or brush to ensure even coverage. The marinade should cling to the fish in a thick layer.
- Marinate briefly. Allow the fish to marinate at room temperature for 15 minutes while you preheat the grill. Unlike other proteins, swordfish doesn’t need lengthy marinating—the flavors penetrate quickly due to its porous texture.
- Preheat the grill. Heat your gas grill to high (approximately 450-500°F). Once hot, thoroughly clean the grates with a grill brush and oil them generously using a folded paper towel dipped in vegetable oil and held with tongs. The grates should be shiny with oil but not dripping.
- Place fish on the grill. Carefully lay the marinated swordfish steaks on the hot grill. You should hear an immediate sizzle—this indicates proper grill temperature. Close the lid.
- Grill the first side. Cook for 4-5 minutes without moving the fish. This allows proper grill marks to form and prevents sticking. The edges of the fish will begin to turn opaque as it cooks.
- Flip the swordfish. Using a fish spatula, carefully turn each steak once. If the fish doesn’t release easily, give it another 30 seconds before trying again. When properly seared, it will release naturally from the grates.
- Complete the cooking. Grill the second side for 3-4 minutes with the lid closed. The fish is done when it flakes easily with a fork but still maintains firmness. The internal temperature should reach 145°F on an instant-read thermometer. You may see a slight pinkness in the center, which will continue cooking through residual heat.
- Rest and finish. Remove the swordfish from the grill and immediately drizzle with fresh lemon juice. Allow to rest for 2-3 minutes before serving. The fish should be pearly white throughout with visible moisture.
Notes
For the best results, select fresh swordfish steaks with firm flesh and a clean ocean smell. If fresh isn’t available, properly thawed frozen swordfish works well too. When possible, choose sustainably caught swordfish certified by the Marine Stewardship Council. The capers should be packed in brine rather than salt for this recipe, and always use freshly squeezed lemon juice rather than bottled for the brightest flavor.
- Prep Time: PT15M
- Cook Time: PT18M
- Category: Main Course
- Method: Grill or Pan-sear
- Cuisine: Mediterranean