These grilled swordfish steaks will have you licking the plate clean.
What’s your favorite way to prepare swordfish?
Mine is marinated in an herby vinaigrette and then grilled.
Elise Bauer
A quick and easy marinade is just a bottle of your favorite Italian dressing.
Swordfish is a sturdy fish.
It holds up like steak when you cook it, and like beef, takes well to marinating.
Elise Bauer
It’s made with fresh lemon juice, olive oil, garlic,oregano, and thyme.
If it begins to smell “fishy,” discard it.
Like any other fresh fish, it should not smell “fishy” at all.
Elise Bauer
Do not buy fresh fish to eat tomorrow.
Cook it and eat it the day you buy it.
Looking at the swordfish steaks in the market, any coloration should be pink, not brown.
Elise Bauer
Pick out the best looking, most fresh pieces available.
Rinse the swordfish steaks in cold water and pat dry.
(Don’t remove the fish skin, it will help keep the steaks from falling apart when grilling.
you’re free to always remove after the fish is cooked before serving, if you want.)
Place the fish in a non-reactive dish and cover with the marinade.
Coat on all sides with the marinade.
Cover and refrigerate for 30 minutes to 1 hour.
Prepare your grill for high direct heat.
Brush off excess marinade (not all of it, just most) from the swordfish steaks.
Place the swordfish steaks on the hot grill grates.
Grill for about 5 to 7 minutes on one side, until you have good grill marks.
Turn over and cook for a few minutes longer, until the fish is just cooked through.
Remove from heat and let rest a few minutes before serving.
Serve with slices of fresh lemon.
