Description
Delicious and flavorful grilled swordfish steaks marinated in a zesty lemon oregano mixture, perfect for a quick and healthy dinner that delivers vibrant Mediterranean flavors.
Ingredients
Scale
Marinade
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 2 large cloves garlic, crushed
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Main
- 2 6-8-ounce swordfish steaks
- Olive oil for grill grates
- Slices of fresh lemon for garnish
Instructions
- Prepare the marinade: In a small bowl, combine all the marinade ingredients—extra virgin olive oil, lemon juice, minced fresh oregano and thyme, crushed garlic, lemon zest, dried oregano, crushed fennel seeds, black pepper, and salt. Mix thoroughly until well blended.
- Marinate the swordfish: Rinse the swordfish steaks under cold water and pat dry carefully, keeping the skin intact to maintain the steaks’ shape during grilling. Place the steaks in a non-reactive dish and pour the marinade over them, ensuring each steak is well coated on all sides. Cover the dish and refrigerate for 30 minutes to 1 hour to let the flavors infuse.
- Prepare the grill: Heat your grill to high direct heat. You can test readiness by placing your hand one inch above the grates; if you can only hold it there for about one second, the grill is hot enough. Before grilling, wipe the grates with a paper towel soaked in olive oil to prevent the fish from sticking.
- Grill the swordfish: Remove the swordfish steaks from the marinade, brushing off excess (but leaving some for flavor). Place the steaks on the hot grill grates. Grill for 5 to 7 minutes on one side until you get good grill marks. Flip the steaks and cook for a few more minutes until the fish is just cooked through.
- Rest and serve: Remove the swordfish from the grill and let it rest for a few minutes to retain juices. Serve the steaks garnished with fresh lemon slices for an added zest and fresh aroma.
Notes
- Keep the skin on the swordfish to help maintain the steak’s structure during grilling; it can be removed after cooking if desired.
- Lightly oiling the grill grates helps prevent the fish from sticking and tearing.
- Adjust marinade time up to 1 hour to deepen the flavor without compromising the fish texture.
- This dish pairs wonderfully with grilled vegetables or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 swordfish steak (approx. 6-8 oz)
- Calories: 580 kcal
- Sugar: 0 g
- Sodium: 487 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 54 g
- Cholesterol: 177 mg
