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Perfect Grilled Swordfish Steaks Recipe Easy Fresh Herb Marinade for Summer

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This recipe features thick swordfish steaks grilled to perfection with a fresh herb marinade that highlights the fish’s natural flavor. It’s quick, easy, and perfect for summer grilling.

Ingredients

Scale
  • 2 swordfish steaks, about 1-inch thick (roughly 8 ounces / 225 grams each)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • Juice of 1 medium lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon lemon zest
  • Optional: 1 tablespoon capers, chopped (to stir in after grilling)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice of one lemon, minced garlic, chopped parsley, thyme, rosemary, sea salt, and black pepper. If adding lemon zest or red pepper flakes, mix those in now. This takes about 5 minutes.
  2. Prep the swordfish: Pat the swordfish steaks dry with paper towels to remove excess moisture. Trim any rough edges or sinew with a sharp knife. This step takes 3-4 minutes.
  3. Marinate: Place the swordfish steaks in the marinade bowl and turn to coat evenly. Let them sit for 15 to 30 minutes at room temperature, but no longer to avoid ‘cooking’ the fish. While waiting, preheat your grill to medium-high (about 400°F / 200°C), which takes 10-15 minutes.
  4. Clean and oil the grill grates: Use a grill brush to scrape any residue, then oil the grates lightly to prevent sticking.
  5. Grill the swordfish: Place the steaks on the hot grill. Cook for about 4-5 minutes per side, depending on thickness, until grill marks form and the fish is opaque with slight translucency in the center. Use tongs to flip gently.
  6. Rest the fish: Transfer the grilled swordfish to a plate and let it rest for 3-5 minutes to redistribute juices.
  7. Optional finishing touch: Sprinkle chopped capers or a little more fresh parsley on top before serving.

Notes

Patting the swordfish dry before grilling is crucial for a good sear. Marinate for no longer than 30 minutes to avoid ‘cooking’ the fish with lemon juice. Use tongs to flip the fish gently to keep it intact. Rest the fish after grilling to keep it juicy. An instant-read thermometer should read 130°F (54°C) for medium doneness. If no grill is available, a grill pan or cast-iron skillet can be used.

Nutrition

Keywords: grilled swordfish, swordfish steaks, fresh herb marinade, summer grilling, easy seafood recipe, healthy fish recipe

Find it online: https://magnetmeal.com/perfect-grilled-swordfish-steaks-recipe-easy-fresh-herb-marinade-for-summer/