Grilled Swordfish with Asparagus
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 like you've been cooking all day. Swordfish is such a wonderful fish to grill, with a meaty texture that holds up beautifully to high heat, and it's packed with omega 3 fatty acids that are fantastic for your heart. The asparagus cooks right alongside it, getting tender and slightly charred, while fresh dill and thyme keep everything bright and vibrant. It's elegant enough for guests but simple enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, 1.5 inches thick)
- ¾ kgfresh asparagus(trimmed, woody ends removed)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(1 for zest, 1 for juice)
- 3 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 2 tablespoonscapers(drained and rinsed)
Detail level
Instructions
- 1
Prepare your grill by heating it to medium-high heat (around 400°F). Clean the grates thoroughly and lightly oil them to prevent sticking.
Tip: A well-oiled, hot grill creates better char marks and prevents the fish from sticking.
- 2
In a small bowl, combine softened butter with minced garlic, lemon zest, dill, thyme, and capers. Set this herb butter aside at room temperature.
Tip: Making the compound butter ahead allows the flavors to meld together beautifully.
- 3
Pat the swordfish steaks dry with paper towels. Drizzle both sides with olive oil and season generously with sea salt, black pepper, and red pepper flakes.
Tip: Drying the fish ensures a better sear and prevents steam from forming on the grill.
- 4
Toss the asparagus with 2 tablespoons of olive oil, salt, and pepper in a large bowl, ensuring each spear is evenly coated.
Tip: Uniform coating helps the asparagus cook evenly and develop a nice char.
- 5
Place the swordfish steaks on the grill and cook for 5-6 minutes on the first side without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip too early; this creates those desirable grill marks.
- 6
Carefully flip the swordfish and cook for another 5-6 minutes on the second side until the fish is opaque and flakes easily with a fork.
Tip: Swordfish is a firm fish that benefits from being cooked through without drying out.
- 7
While the fish is cooking on the second side, arrange the asparagus spears perpendicular to the grill grates and cook for 4-5 minutes, turning halfway through, until tender with charred tips.
Tip: Placing asparagus perpendicular prevents it from falling through the grates.
- 8
Transfer the swordfish steaks to serving plates. Top each with a generous dollop of herb butter and arrange the grilled asparagus alongside.
Tip: The warm fish will melt the herb butter, creating a delicious sauce.
- 9
Finish with a squeeze of fresh lemon juice over the entire plate and garnish with additional fresh dill if desired. Serve immediately while everything is hot.
Tip: Fresh lemon juice brightens the rich flavors of both the fish and the herb butter.
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