Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don’t even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
INGREDIENTS
- 6 to 12 garlic cloves, peeled
- ⅓ cup extra virgin olive oil
- 2 tablespoon fresh lemon juice, more for later
- 1 teaspoon coriander
- ¾ teaspoon cumin
- ½ to 1 teaspoon sweet Spanish paprika
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
- Crushed red pepper, optional
INSTRUCTIONS
- In a food processor, blend the garlic, lemon juice, olive oil, spices, salt, and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
- Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
- Preheat a gas grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once, and grill on the other side for 3 minutes or so (the fish should flake easily, while maintaining firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
- Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat. Enjoy!
Recipes 2
Ingredients
- Garlic: anywhere from 6 to 12 garlic cloves. (I typically go heavier on fresh garlic than most people, opting for 12 garlic cloves. But because we’re adding a bit of lemon juice, the garlic is tamed a bit).
- Extra virgin olive oil: a good ⅓ cup of quality extra virgin olive oil (you can find the Greek olive oils I use at our online shop here).
- Lemon juice: about 2 tablespoons of fresh lemon juice
- Spices: a trio of warm ground spices- 1 teaspoon coriander, ¾ teaspoon cumin, and ½ to 1 teaspoon of sweet paprika. A dash of kosher salt and black pepper in addition
Grilled swordfish recipe: step-by-step
The time needed: 23 minutes.
How to make this grilled swordfish recipe (print-friendly recipe below)
- Make the marinade – In the small bowl of a food processor fitted with a blade, add the garlic cloves, extra virgin olive oil, lemon juice, coriander, cumin, paprika, kosher salt, and black pepper. Run the processor for a few minutes until you arrive at a smooth marinade.
- Marinate the fish – Pat the swordfish steaks dry and place in a glass dish. Pour the marinade over and be sure to cover the fish with it on both sides. Set aside to marinate while you heat the grill (about 15 minutes or so)
- Grill on high heat – When ready, grill the fish steaks on high heat for 5 minutes on one side, then turn over once and grill on the other side for 3 minutes or so (you can do this on the gas grill or an indoor griddle). The fish should flake easily, while maintaining firmness. You will likely see a bit of pink on the inside, but by the time it gets to the table, it will have cooked through)
- Serve – Off the grill, I like to hit the fish up quickly with a splash of fresh lemon juice. Garnish with fresh parsley and red pepper flakes, if you like heat, and serve!
Recipes 3
INGREDIENTS
For the Lemon Garlic Mixture:
- 2 TB salted butter, softened to room temp
- 1 TB freshly chopped chives
- 2 TB garlic cloves, minced
- 1/8 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 TB juice from fresh lemon
- 1TB grated lemon peel
- For the Fish:
- 2 TB olive oil
- 2 (1-inch thick each) swordfish fillets, about 6–7 oz each
- kosher salt and freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 400F with a rack in the middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large, oven-proof pan, heat the olive oil over medium-high heat. Once the oil is hot, add the swordfish fillets to the pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn the stove off, and immediately transfer the pan into the hot oven.
- Let fish roast for about 5-6 minutes or just until the top is golden and the center is just cooked through. Take care not to overcook. A minute before fish is done cooking in the oven, cook a small pan of the prepared lemon-garlic mixture over medium-high heat, constantly stirring, just until melted and bubbly. Immediately turn the heat off and pour the mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.
Recipes 4
INGREDIENTS
- 4 center-cut swordfish steaks, about 6 ounces each, one-inch thick
- Salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 2 teaspoons soy sauce
- 1 tablespoon red-wine vinegar
- 4 sprigs rosemary or 1 teaspoon dried
- 1 tablespoon finely chopped garlic
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons grated lemon rind
- ¼ teaspoon red pepper flakes
PREPARATION
- Preheat a charcoal grill or broiler, or heat a grill pan.
- Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind, and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
- If the swordfish is to be cooked on a grill (or grill pan), place fish on the grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.
