Name: Grilled Swordfish
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 4 swordfish steaks (4-6 ounces each); 1/4 cup olive oil; 1 1/2 tablespoons honey; 1 1/2 tablespoons soy sauce; 1 teaspoon lemon zest; 2 teaspoons fresh parsley (chopped ); 2 teaspoons fresh thyme leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3/4 teaspoon minced garlic; lemon wedges for serving

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This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.

During the warmer weather months, I grill at least once a week. Some of my favorite foods to grill include steak, corn and of course, seafood. Once you try this grilled swordfish, you’ll find yourself making it all summer long.

One of my all time favorite types of seafood is swordfish, especially grilled swordfish. This mild flavored delicacy soaks up all of the flavors in the marinade, and pairs perfectly with a variety of starch and vegetable options.

How do you make grilled swordfish?

To make the marinade, whisk together olive oil, honey, soy sauce, garlic, lemon zest and fresh herbs. Reserve some of the marinade for later use. Place swordfish steaks in the marinade, and let them sit for at least 30 minutes, or up to 8 hours. Cook the swordfish on a grill until done, then brush with reserved marinade and serve.

How do you know if swordfish is done?

Swordfish is done when the flesh has turned opaque and flakes easily with a fork. It’s important not to overcook your fish, or it can become dry. You can also gauge if your fish is done by using a thermometer. A probe inserted into the thickest part of the fish should read 145 degrees F.

Tips for the perfect fish

This marinade can be made up to 3 days before you plan to use it. Simply store the marinade in the fridge until you’re ready to add your swordfish. The olive oil may solidify in the fridge, if this happens, leave the marinade at room temperature for about 20 minutes before you use it.
You can use other types of seafood in this marinade such as halibut, salmon, shrimp and scallops.
I use a microplane to quickly grate my lemon zest.
You can use whatever herbs you have on hand such as green onions, basil or dill.
I typically grill my swordfish outdoors when the weather is nice, and indoors on a non stick grill pan on cold days. Either way will work just fine!

HOW TO KEEP FISH FROM STICKING TO THE GRILL

If you’re using an outdoor grill, you’ll want to take care to make sure that your fish does not stick to the grates.

Make sure your grill grates are very clean. If there are bits of old food left on the grilling surface, the swordfish will be more likely to stick.
Brush your grill grates with vegetable oil before you place the fish on the grill.
Make sure your grill is pre-heated before you add the fish.

Is grilled swordfish healthy?

Swordfish is a great choice for a healthy diet. It’s low in calories, fat and carbs, and high in protein. This variety of fish contains many nutrients such as Vitamin B12, zinc and Omega-3 fatty acids.

I typically serve my swordfish with rice or pasta, and add a green vegetable on the side such as asparagus or broccoli. This is a simple yet totally satisfying meal that the whole family will love!

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