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.
Ingredients
Scale
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
Instructions
- Prepare the grill to high heat, either using charcoal, gas, or a stovetop grill, ensuring it reaches optimal temperature for searing.
- 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.
- 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.
- 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.
- Using a fork, gently perforate the fish surface to help it absorb the marinade more effectively.
- 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.
- Plate the swordfish on serving dishes, arranging fresh arugula leaves on top for a peppery contrast.
- 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