Grilled Swordfish with Artichoke and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Swordfish is a meaty fish that holds up beautifully to grilling, and it's packed with omega 3 fatty acids that are wonderful for heart health. The tender artichoke hearts and bright lemon butter sauce complement the fish perfectly without requiring any complicated techniques. Everything cooks quickly, making this an elegant meal that doesn't demand hours in the kitchen. Fresh thyme and garlic bring wonderful depth, while the white wine adds a subtle sophistication. Trust me, this will become a regular in your rotation.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, 1.5 inches thick)
- 2 poundsfresh artichoke hearts(halved and cleaned)
- 6 tablespoonsolive oil
- 4 tablespoonsfresh lemon juice
- 4 clovesminced garlic
- 2 teaspoonsfresh thyme(chopped)
- 3 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlwhite wine
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Pat swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Set aside at room temperature for 10 minutes.
Tip: Drying the fish ensures better browning and a crispier crust when grilled.
- 2
Toss the artichoke hearts with 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, and fresh thyme in a large bowl. Let marinate for at least 10 minutes.
Tip: You can prepare the artichokes while the fish comes to room temperature.
- 3
Preheat your grill to medium-high heat, approximately 400°F. Oil the grates lightly to prevent sticking.
Tip: Use a folded paper towel dipped in oil on tongs to safely oil hot grates.
- 4
Place artichoke hearts directly on the grill, cut-side down. Grill for 6-7 minutes until caramelized and fork-tender, stirring occasionally. Transfer to a warm plate.
Tip: Some charring on the artichokes adds wonderful depth of flavor.
- 5
Brush swordfish steaks with remaining olive oil on both sides. Place on the grill and cook for 5-6 minutes per side until the fish flakes easily with a fork and has nice grill marks.
Tip: Avoid moving the fish too much; let it develop a crust before flipping once.
- 6
In a small saucepan over medium heat, melt butter and add white wine, remaining lemon juice, and lemon zest. Simmer for 2-3 minutes until slightly reduced.
Tip: This pan sauce brings everything together with bright, buttery notes.
- 7
Arrange swordfish steaks on serving plates with grilled artichoke hearts. Drizzle the lemon butter sauce over the top and garnish with fresh chopped parsley.
Tip: Serve immediately while the fish and sauce are still hot.
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