Introduction

Grilled swordfish is an excellent choice for home cooks, showcasing a meaty texture combined with a mildly sweet flavor profile that pairs beautifully with a variety of sauces. When grilled to perfection, the fish develops a charred exterior while maintaining a tender, juicy inside—making it a crowd-pleaser.

This recipe enhances swordfish with a zesty lemon herb sauce that brightens its natural flavors. With fresh herbs and bright citrus notes, this sauce elevates the dish, adding complexity that will leave your guests asking for more. Let’s dive into this delightful culinary experience.

Ingredients

2 (6-ounce) swordfish steaks
Swordfish is a firm, meaty fish that holds up well on the grill. Its rich texture provides a satisfying bite and pairs wonderfully with sauces, making it a versatile choice for grilling.
1/4 cup olive oil
Olive oil is essential for marinating the swordfish, adding moisture and flavor while helping to create a desirable crust when grilled.
2 tablespoons fresh lemon juice
Fresh lemon juice brightens the dish, balancing the richness of the swordfish. It also helps to tenderize the fish slightly during marination.
1 tablespoon lemon zest
Lemon zest intensifies the citrus flavor without the liquid, giving a concentrated burst of freshness that complements the sauce beautifully.
2 cloves garlic, minced
Garlic adds robust flavor and aroma to the sauce, elevating the overall taste profile of the dish and enhancing the natural flavors of the swordfish.
2 tablespoons fresh parsley, chopped
Parsley adds a fresh, herbal note to the sauce, complementing the lemon and garlic while contributing a pop of color.
1 tablespoon fresh basil, chopped
Basil provides a sweet, aromatic flavor that pairs wonderfully with lemon, enriching the sauce and adding another layer of complexity.
Salt and pepper to taste
Seasoning with salt and pepper is crucial for enhancing the natural flavors of the swordfish and the sauce, bringing all elements together harmoniously.

Directions & Preparation

Step 1: Prepare the marinade by mixing olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a bowl.

Creating the marinade is essential for infusing the swordfish with flavor. The olive oil ensures that the fish doesn't dry out on the grill, while the acidity from the lemon juice helps to tenderize the meat. Be sure to taste the marinade and adjust the salt and lemon to match your preference.

Step 2: Place the swordfish steaks in a shallow dish and pour the marinade over them, making sure they are well coated.

Allowing the swordfish to soak in the marinade not only enhances its flavor but also ensures a juicier result once grilled. Cover the dish and refrigerate for at least 30 minutes, allowing the fish to absorb the marinade's flavors.

Step 3: Preheat your grill to medium-high heat.

Properly preheating the grill is essential for achieving that perfect sear on the swordfish. A hot grill helps create grill marks, locks in moisture, and adds a delicious smokiness to the fish.

Step 4: Remove the swordfish from the marinade, letting excess drip off, and prepare to place them on the grill.

Draining off excess marinade prevents flare-ups on the grill, which can lead to uneven cooking. This is the moment to assess your steaks; they should feel firm yet slightly springy to the touch.

Step 5: Grill the swordfish for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grilling time may vary based on the thickness of the steaks and the heat of your grill. You're looking for a nice caramelization on the outside while ensuring the inside remains tender and moist. Use a spatula to carefully flip the steaks without breaking them.

Step 6: Meanwhile, in a small bowl, mix the chopped parsley and basil, then stir into the remaining marinade to create the sauce.

This step boosts the freshness of the fish. The herbs added at the end provide a vibrant color and texture to the sauce, enhancing the final presentation of the dish.

Step 7: Once the swordfish is done, remove it from the grill and let it rest for a few minutes before serving.

Resting allows the juices within the fish to redistribute, yielding a more flavorful and moist bite. This is a key technique when working with protein to avoid dryness.

Step 8: Serve the grilled swordfish drizzled with the lemon herb sauce, garnished with additional fresh herbs if desired.

Presentation matters, and a drizzle of sauce on top adds visual appeal while infusing the dish with additional flavor. Garnishing with extra herbs not only looks beautiful but enhances the freshness of the dish.

Grilled Swordfish with Lemon Herb Sauce step photo

The Importance of Choosing Quality Swordfish

Opting for high-quality swordfish is key to a successful dish. Look for steaks that are firm to the touch, with a fresh, ocean-like smell. Fresh swordfish should have a moist appearance without any browning or brown patches, ensuring that you’re using the best fish for grilling.

Perfecting the Lemon Herb Sauce

This sauce is not merely a topping; it’s an integral part of the dish. The combination of fresh herbs brightens the grilled swordfish, balancing its richness. Don't hesitate to adjust the levels of garlic, lemon, or herbs to match your personal taste. A bit more lemon for brightness or additional garlic can create a sauce that reflects your culinary identity.

Serving Suggestions for Grilled Swordfish

Grilled swordfish pairs beautifully with light sides like a refreshing cucumber salad or grilled vegetables. Consider serving it with a side of quinoa or a bed of arugula dressed lightly with olive oil. This sets the stage for the swordfish to shine while allowing the flavors of the lemon herb sauce to harmonize with the accompanying dishes.

FAQs

What if my sauce turns out too thin?

If you find your sauce too thin, try adding more chopped herbs or a touch of olive oil to thicken it up while maintaining flavor. A small pinch of cornstarch mixed with a little cold water can also be an effective thickening agent.

How do I prevent my swordfish from being overcooked?

Monitor your grilling time closely, and consider using an instant-read thermometer. Swordfish is best served while still moist at an internal temperature of about 140°F to 145°F. Keep a close eye on the steaks as they can quickly go from perfectly cooked to dry.

Is it okay to substitute the herbs for others?

Absolutely! Feel free to experiment with other herbs like dill or cilantro depending on your taste preferences. Just remember that different herbs will lend unique flavors to your sauce.

Can I use frozen swordfish for this recipe?

Yes, frozen swordfish can work well if thawed properly. Ensure it’s descaled and patted dry before marinating. The flavors will still penetrate, but fresh swordfish will yield the best results.

What if I don’t have a grill?

If you don't have access to a grill, you can broil the swordfish in your oven. Preheat it to high and place the fish on a broiler pan, watching closely to prevent burning.

How do I know if my swordfish is perfectly grilled?

Monitor for a good golden-brown crust and ensure the fish flakes easily with a fork. You can also gently press the fish—if it feels firm yet gives slightly, it's likely done.

Conclusion

Grilled swordfish with lemon herb sauce is a dish that can turn any meal into a special occasion. With its combination of flavors and textures, this recipe showcases the best of summer grilling.

Whether you’re entertaining friends or simply treating yourself, this dish is sure to impress. Embrace the art of grilling and enjoy the delicious results that come from simply prepared, high-quality ingredients.

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