📝 About This Recipe
Often called the 'steak of the sea,' swordfish offers a dense, meaty texture that stands up beautifully to the high heat of the grill. This recipe elevates the natural sweetness of the fish with a bright, zesty Mediterranean gremolata and a hint of smoky charred lemon. It is a sophisticated yet simple dinner that brings the vibrant flavors of the Italian coast directly to your backyard table.
🥗 Ingredients
The Swordfish
- 4 pieces Swordfish steaks (1-inch thick, approximately 6-8 oz each)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Dried oregano (preferably Sicilian)
Lemon-Caper Gremolata
- 1/2 cup Fresh Italian parsley (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon zest (from about 1 large lemon)
- 2 tablespoons Nonpareil capers (drained and roughly chopped)
- 2 tablespoons Extra virgin olive oil
- 1 pinch Red pepper flakes (optional for heat)
For Grilling and Garnish
- 1 piece Lemon (cut into thick rounds for grilling)
- 2 pieces Fresh Rosemary sprigs (for aromatic smoke)
👨🍳 Instructions
-
1
Remove the swordfish steaks from the refrigerator 20 minutes before cooking to take the chill off; this ensures even cooking throughout the steak.
-
2
Pat the swordfish steaks very dry on both sides using paper towels. Moisture is the enemy of a good sear.
-
3
In a small bowl, prepare the gremolata by mixing the chopped parsley, minced garlic, lemon zest, chopped capers, 2 tablespoons of olive oil, and red pepper flakes. Set aside to let flavors meld.
-
4
Preheat your outdoor grill to medium-high heat (about 400-450°F). Ensure the grates are scrubbed very clean.
-
5
Brush both sides of the swordfish steaks generously with olive oil, then season evenly with kosher salt, cracked black pepper, and dried oregano.
-
6
Lightly oil the grill grates using a folded paper towel dipped in oil held with tongs to create a non-stick surface.
-
7
Place the swordfish steaks on the grill at a 45-degree angle to the grates. If using a gas grill, toss the rosemary sprigs onto the heat shield for a burst of aroma.
-
8
Grill the first side for 4-5 minutes without moving them. You want to see distinct char marks and the fish should naturally release from the grate when ready.
-
9
While the fish cooks, place the lemon rounds directly on the grill for 2 minutes per side until caramelized and charred.
-
10
Carefully flip the swordfish steaks using a thin metal spatula. Grill the second side for another 3-4 minutes.
-
11
Check for doneness: the internal temperature should reach 130-135°F for a moist, medium finish. The center should be slightly opaque.
-
12
Remove the fish and the charred lemons from the grill and transfer to a warm platter.
-
13
Immediately spoon the fresh gremolata over the hot steaks, allowing the residual heat to release the oils in the herbs and garlic.
-
14
Let the fish rest for 3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always buy swordfish that is firm to the touch and smells like the clean ocean, avoiding any pieces with a strong 'fishy' odor. Don't overcook swordfish; because it is so lean, it can turn from juicy to rubbery very quickly—aim for a slightly translucent center. If you don't have an outdoor grill, a heavy cast-iron grill pan on the stovetop works as an excellent substitute. To get professional 'diamond' grill marks, rotate the fish 90 degrees halfway through the cooking time on the first side.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Sauvignon Blanc to cut through the richness of the fish. Serve alongside grilled asparagus or blistered cherry tomatoes for a light, seasonal meal. A side of roasted fingerling potatoes with sea salt and rosemary complements the meaty texture perfectly. Provide the charred lemon rounds on the side for guests to squeeze over the fish for an extra smoky-citrus punch.