Grilled Swordfish with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 45 minutes from start to table. Swordfish is a meaty, satisfying fish that holds up beautifully to grilling, and it's packed with omega 3 fatty acids that are great for your heart and brain. The broccoli adds a nice textural contrast and soaks up all those garlicky, lemony flavors while it cooks. Everything gets tossed with quality olive oil, fresh herbs, and a splash of white wine to keep it simple but really flavorful. It feels fancy enough for company but honestly requires almost no fuss.
Ella x
Ingredients
- 4 piecesswordfish steaks(1.5 inches thick, about 6 oz each)
- 946 mlbroccoli florets(cut into medium-sized pieces)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried, or 2 tablespoons fresh chopped)
- 1 teaspoondried oregano
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 2 tablespoonswhite wine(dry)
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, pat the swordfish steaks dry with paper towels to ensure even browning.
Tip: Dry fish grills better and develops a nicer crust without sticking.
- 2
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, thyme, oregano, red pepper flakes, and a pinch of salt and pepper. Brush this mixture generously on both sides of each swordfish steak.
Tip: Prepare the marinade while the grill preheats to save time.
- 3
Toss the broccoli florets in a large bowl with the remaining 3 tablespoons olive oil, white wine, and half of the minced garlic. Season with salt and pepper to taste.
Tip: The wine adds subtle flavor and helps steam the broccoli slightly while grilling.
- 4
Place the swordfish steaks directly on the grill grates. Cook for 4-5 minutes without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip early; this develops the characteristic grill marks.
- 5
Flip the swordfish carefully using a wide spatula and cook for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.
Tip: A meat thermometer should read 145°F for perfectly cooked swordfish.
- 6
While the swordfish cooks, transfer the broccoli to a grill basket or aluminum foil packet. Place on the grill alongside the fish, stirring occasionally for 10-12 minutes until the florets are tender and lightly charred.
Tip: If using a foil packet, poke a few small holes to allow steam to escape.
- 7
Remove the swordfish and broccoli from the grill and transfer to a serving platter. Squeeze fresh lemon juice over both components and let rest for 2 minutes before serving.
Tip: Resting allows the fish juices to redistribute, keeping it moist and tender.
- 8
Serve each swordfish steak with a portion of grilled broccoli on the side, garnished with additional fresh thyme and lemon wedges if desired.
Tip: A crisp white wine like Sauvignon Blanc pairs beautifully with this dish.
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