Swordfish has a thick and sturdy flesh that makes it perfect for grilling – and it’s ready in just 10 minutes.
Most fish has delicate and flaky meat, which means grilling it can be a little challenging, unless you’re planning to grill it whole. Swordfish is a super robust meat, similar in texture to tuna. The large and thicker cut steaks are excellent when grilled, just be sure to oil your grates well in advance, and between flips. This particular recipe also has a quick 1 hour marinade to give the fish a burst of fresh flavor. Longer marinades are not recommended, as it may cause the fish to break down too much and develop an unpleasant texture.
If you don’t have access to an outdoor grill, you can also recreate this recipe on your stove using a griddle – just adjust to a medium-high flame.
Struggling to find swordfish locally? You can have it shipped fresh to your door.
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How to grill Swordfish Steaks
Ingredients
2 x Swordfish Steaks
1/4 cup olive oil
2 tablespoons soy sauce
1/4 cup rice wine vinegar (can sub with cider)
2 gloves of garlic, peeled
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
juice of half a lemon
Extra oil for greasing the grill grates
Instructions
- Place swordfish steaks in a large ziploc bag. Add oil, soy, vinegar, pepper, salt and lemon juice. Crush the garlic gloves with the side of a knife to release the aromatics, then add them to the bag.
- Seal the bag, then refrigerate for one hour, turning the bag over every 15-20 minutes to ensure the fish is well and evenly coated.
- Heat a grill for direct grilling, medium heat about 350f.
- Remove the swordfish from the bag and discard the marinade. Pat the steaks dry on both sides with a paper towel.
- Use an oil-soaked paper towel to quickly grease the grill grates, then place the swordfish steaks on the grill. Do not move the fish (otherwise you’ll disturb your grill marks). After 5 minutes, flip the fish and cook a further 5 minutes. I recommend using a spatula to lift the fish with one hand, then re-greasing the grates with the paper towel before you flip to prevent sticking.
- Serve with optional lemon wedges.
Notes
- If you don’t have access to an outdoor grill, you can also recreate this recipe on your stove using a griddle – just adjust to a medium-high flame.
- Category: seafood
- Method: Grilling
Keywords: swordfish, grilling, seafood
