Perfect Ina Garten Grilled Swordfish Recipe: Fresh & Flavorful

Grilled swordfish represents a culinary adventure that transforms simple ingredients into an extraordinary seafood experience.

Mediterranean flavors dance through this elegant protein, creating a meal both sophisticated and approachable.

Rich, meaty textures make swordfish a favorite among seafood enthusiasts seeking something beyond traditional fish preparations.

Fresh herbs and bright citrus elevate the natural maritime qualities of this substantial fish.

Delicate marinades penetrate the dense flesh, ensuring each bite bursts with nuanced seasoning.

Cooking techniques like grilling unlock complex flavor profiles that complement the fish’s robust character.

Summer gatherings become memorable when this centerpiece dish arrives at the table: prepare to impress your guests.

Why Ina Garten’s Grilled Swordfish is Summer Perfection

• Savor Mediterranean-Inspired Flavors: The zesty combination of oregano, red pepper flakes, and lemon juice creates a vibrant, Mediterranean-style marinade that transforms ordinary swordfish into an extraordinary culinary experience.
• Master Quick and Foolproof Grilling: This recipe offers a simple, foolproof method for perfectly grilled swordfish that takes just minutes to prepare, making it ideal for weeknight dinners or impressive weekend entertaining.
• Enjoy Fresh and Bright Texture Contrast: The hot, perfectly grilled swordfish topped with fresh arugula and bright lemon zest provides a delightful contrast of warm, tender fish and crisp, peppery greens that awakens your taste buds.
• Elevate with Minimal Ingredients: Using just a handful of high-quality ingredients, this recipe proves that simple cooking techniques can produce restaurant-worthy results with minimal effort and maximum flavor.

Everything You’ll Need for Swordfish Night

Main Ingredients:

• Swordfish: A meaty, firm white fish perfect for grilling with a mild, slightly sweet flavor and great texture.
• Fresh Oregano: Provides a robust, earthy herb flavor that complements the fish beautifully.
• Red Pepper Flakes: Adds a subtle heat and spicy kick to the marinade.

• Olive Oil: Helps to keep the fish moist and adds rich, smooth flavor during grilling.
• Lemon Juice: Provides bright, citrusy acidity that tenderizes and enhances the fish's natural taste.
• Salt, Black Pepper: Essential seasonings that bring out the swordfish's natural flavors and help create a delicious crust.

• Arugula: Fresh, peppery green that adds a crisp, light topping to the grilled fish.
• Lemon Zest: Provides a concentrated citrus flavor and aromatic brightness to the finished dish.

Grilling Swordfish the Ina Garten Way

Step 1: Prepare Grill

Fire up your charcoal or gas grill to high heat, creating an intense cooking surface for the swordfish. If using a stovetop grill pan, heat until smoking hot.

Step 2: Create Zesty Marinade

• Fresh oregano leaves
• Red pepper flakes
• Freshly squeezed lemon juice
• Extra virgin olive oil
• Kosher salt
• Cracked black pepper

Whisk together until well blended.

Step 3: Season And Sear Fish

Pat swordfish steaks dry with paper towels. Season both sides generously with salt and pepper. Place fish on hot grill, cooking for 2 minutes on first side. Carefully flip and cook additional 1-2 minutes until fish is almost done.

Step 4: Rest And Infuse

Transfer grilled swordfish to a flat surface. Use fork tines to create small punctures. Immediately pour warm lemon marinade over fish. Tent with aluminum foil and let rest for 5 minutes, allowing flavors to penetrate.

Step 5: Garnish And Serve

Plate swordfish on warmed dinner plates. Top with fresh arugula leaves. Drizzle remaining sauce over fish. Finish with freshly grated lemon zest for bright, citrusy aroma. Serve immediately while warm.

Tips to Keep That Swordfish Juicy and Flavorful

• Thickness Matters: Choose swordfish steaks at least 1/2-inch thick to lock in moisture and prevent dry, tough fish.
• Squeeze Fresh: Opt for freshly squeezed lemon juice to elevate the citrus punch and avoid flat, processed flavors.
• Spice Wisely: Start with a small pinch of red pepper flakes and gradually increase heat to match your personal spice tolerance.
• Flavor Infusion: Allow swordfish to marinate for a minimum of 30 minutes, letting the seasonings deeply penetrate and tenderize the fish.
• Cooking Precision: Watch the grill carefully and cook swordfish just until it turns slightly opaque, preventing dryness and preserving its delicate texture.

Leftover Swordfish? Here’s How to Handle It

• Vacuum Sealing: Protect the delicate texture of grilled swordfish by vacuum sealing individual portions in heavy-duty bags. This method locks in moisture and prevents freezer burn, extending the fish's quality for up to 4 months with minimal flavor loss.
• Quick Chill Method: Transfer hot swordfish to a shallow dish and rapidly cool to room temperature within 2 hours. Spread pieces in a single layer to ensure even cooling, then tightly cover and refrigerate to maintain optimal taste and texture.
• Airtight Glass Storage: Use glass containers with secure, moisture-tight lids to preserve grilled swordfish in the refrigerator. Glass prevents flavor transfer from other foods and keeps the fish fresh for 1-2 days while maintaining its delicate maritime essence.

Want to Remix It? Swordfish Variations That Shine

• Mediterranean Herb Fusion: Replace oregano with a blend of fresh thyme, rosemary, and basil for an elevated Mediterranean-inspired flavor profile.
• Spicy Citrus Kick: Swap red pepper flakes with diced jalapeños and add orange zest alongside lemon juice to create a zestier, more vibrant marinade.
• Asian-Inspired Swordfish: Substitute olive oil with sesame oil and incorporate ginger, soy sauce, and scallions for an Asian-influenced grilling approach.
• Smoky Chili Swordfish: Mix in smoked paprika and chipotle powder with the original marinade ingredients to develop a deeper, smokier dimension to the fish.

Swordfish Thoughts Before You Head to the Grill Again

Swordfish Sensation: Ina Garten’s Grilled Masterpiece Awaits!

Mediterranean flavors dance across this culinary canvas, transforming simple ingredients into an extraordinary meal.

Mediterranean herb-infused marinades elevate protein complexity beyond standard summer grilling expectations.

Culinary enthusiasts will discover perfect balance between zesty lemon notes and robust swordfish textures.

Garten’s signature technique ensures maximum flavor absorption through strategic fork-piercing and strategic resting moments.

Spectacular arugula crowns this dish with peppery sophistication, beckoning you to savor each magnificent bite.

Passionate home chefs: snap that perfect plate, share this Mediterranean marvel across social platforms, and spark delicious conversations that celebrate coastal cooking magic!

Ina Garten Grilled Swordfish Recipe

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4.7 from 10 reviews

• Total Time: 20 minutes
• Yield: 6 1x

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Description

Grilled swordfish from Ina Garten brings Mediterranean coastal flavors to your dinner table. Delicate swordfish steaks marinated in zesty citrus and herbs create a light, flavorful main course that transports palates to seaside regions of Greece and Italy.

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Ingredients

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Main Ingredients:

• 6 swordfish steaks (½-inch-thick, 5 to 6 ounces each)
• 4 ounces baby arugula

Dressing Ingredients:

• ¼ cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
• Grated zest of 1 lemon

Seasoning Ingredients:

• Kosher salt
• Freshly ground black pepper
• 1 pinch crushed red pepper flakes

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Instructions

1. Prepare the grill to high heat, either using charcoal, gas, or a stovetop grill, ensuring it reaches optimal temperature for searing.
2. Create a vibrant marinade by combining oregano, red pepper flakes, fresh lemon juice, extra virgin olive oil, of salt, and of freshly ground black pepper in a mixing bowl.
3. Season the swordfish fillets with additional salt and black pepper, then place on the hot grill. Cook for approximately 2 minutes on the first side until golden brown and slightly charred.
4. Carefully flip the fish and continue grilling for an additional 1-2 minutes, ensuring the interior remains moist and just cooked through. Remove from heat and transfer to a flat surface.
5. Using a fork, gently perforate the fish surface to help it absorb the marinade more effectively.
6. Immediately drench the hot swordfish with the prepared lemon sauce, allowing the flavors to penetrate deeply. Cover with aluminum foil and let rest for 5 minutes to enhance tenderness.
7. Plate the swordfish on serving dishes, arranging fresh arugula leaves on top for a peppery contrast.
8. Finish by drizzling remaining fish sauce over the dish and garnishing with delicate, freshly grated lemon zest. Serve warm and enjoy immediately.

Notes

• Marinating helps tenderize the swordfish and allows Mediterranean herbs and citrus to deeply penetrate the meat’s texture.
• Freshly squeezed lemon provides a brighter, more authentic zesty kick compared to bottled alternatives with preservatives.
• Thick steaks around 1/2-inch guarantee even cooking and prevent the delicate fish from becoming dry or rubbery during preparation.
• Red pepper flakes introduce subtle heat that complements the mild swordfish, letting you customize spice levels without overwhelming the dish.
• Cooking time matters critically since swordfish can quickly transform from succulent to tough if left on heat too long, so monitor closely and remove when center remains slightly translucent.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 410 kcal
• Sugar: 0 g
• Sodium: 500 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 100 mg