Grilled Swordfish Steaks with Marinade

Grilled Swordfish Steaks with Marinade

Firm swordfish steaks soak up a tangy citrus marinade before hitting a hot grill for charred edges.

Total 55 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Swordfish steaks are dense and meaty enough to grill without falling apart, making them ideal for a quick weeknight dinner or weekend cookout. A simple marinade of olive oil, lemon, and garlic brightens the fish while a hot grill adds smoky char in just minutes per side. Serve with a wedge of lemon and a simple salad for a light, protein-forward meal.

Ingredients

  • 4 swordfish steaks, about 6 ounces each
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, cut into wedges, for serving

Method

  1. In a shallow dish or large zip-top bag, whisk together the olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper.

  2. Add the swordfish steaks to the marinade, turning to coat both sides. Cover and refrigerate.

  3. Preheat a grill to medium-high heat, about 450°F, and scrape the grates clean.

  4. Remove the swordfish from the marinade, letting excess drip off, and discard the remaining marinade.

  5. Lightly oil the grill grates, then place the steaks on the grill. Grill for 4 to 5 minutes without moving them.

  6. Flip the steaks and grill the second side for 4 to 5 minutes, until the fish is opaque throughout and flakes easily with a fork.

  7. Transfer the swordfish to a platter and let rest for 2 to 3 minutes before serving with lemon wedges.

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★ 4.7 (1)

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    Grilled Swordfish Steaks with Marinade

    Swordfish steaks are dense and meaty enough to grill without falling apart, making them ideal for a quick weeknight dinner or weekend cookout. A simple marinade of olive oil, lemon, and garlic brightens the fish while a hot grill adds smoky char in just minutes per side. Serve with a wedge of lemon and a simple salad for a light, protein-forward meal.

    55 min 4 servings 310 cal

    Ingredients

    • 4 swordfish steaks, about 6 ounces each
    • 1/3 cup olive oil
    • 3 tablespoons fresh lemon juice
    • 2 cloves garlic, minced
    • 1 tablespoon fresh parsley, chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 lemon, cut into wedges, for serving

    Method

    1. 1

      In a shallow dish or large zip-top bag, whisk together the olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper.

    2. 2

      Add the swordfish steaks to the marinade, turning to coat both sides. Cover and refrigerate.

    3. 3

      Preheat a grill to medium-high heat, about 450°F, and scrape the grates clean.

    4. 4

      Remove the swordfish from the marinade, letting excess drip off, and discard the remaining marinade.

    5. 5

      Lightly oil the grill grates, then place the steaks on the grill. Grill for 4 to 5 minutes without moving them.

    6. 6

      Flip the steaks and grill the second side for 4 to 5 minutes, until the fish is opaque throughout and flakes easily with a fork.

    7. 7

      Transfer the swordfish to a platter and let rest for 2 to 3 minutes before serving with lemon wedges.