Grilled Swordfish with Herb Marinade

• 4 swordfish steaks, about 6 ounces each
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 lemon, sliced for serving

Steps

1. 1 In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, dill, thyme, salt, pepper, and smoked paprika to make the marinade.
2. 2 Place the swordfish steaks in a shallow dish and pour the marinade over them, ensuring they are well coated.
3. 3 Cover and refrigerate for at least 15 minutes or up to 2 hours.
4. 4 Preheat your grill to medium-high heat.
5. 5 Remove the swordfish from the marinade and shake off any excess.
6. 6 Grill the swordfish for 4-5 minutes per side, or until it reaches desired doneness.
7. 7 Transfer the grilled swordfish to a serving platter.
8. 8 Serve with lemon slices on the side for a fresh squeeze of citrus.

Nutrition

Tips

• For best results, let the swordfish come to room temperature before grilling.
• If you don't have a grill, you can also cook these in a grill pan on the stovetop.
• Check the swordfish for doneness by gently pressing the thickest part - it should feel firm but not overly springy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Pair with a fresh Greek salad and crusty bread.
• Serve with grilled vegetables and a side of wild rice pilaf.

FAQ