Grilled Swordfish with Broccoli

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.