Grilled Swordfish with Cabbage

Instructions

1. 1

   Prepare your grill for medium-high heat, ensuring the grates are clean and oiled to prevent sticking.

   Tip: A hot grill creates beautiful caramelization on the fish exterior while keeping the interior tender.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced red onion and cook for 3-4 minutes until softened and slightly translucent.

3. 3

   Add the sliced cabbage to the skillet with the onions. Stir frequently and cook for 8-10 minutes until the cabbage begins to wilt and develop golden brown edges.

   Tip: Don't stir too frequently—allow the cabbage to caramelize for deeper flavor.

4. 4

   In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, minced garlic, and 1 tablespoon of olive oil to create a dressing.

5. 5

   Pour the dressing over the cabbage mixture and toss well to combine. Cook for another 2 minutes, then remove from heat and season with a pinch of salt and pepper. Set aside and keep warm.

6. 6

   Pat the swordfish steaks dry with paper towels. Rub each steak with the remaining 2 tablespoons of olive oil and season generously with salt, pepper, thyme, and lemon zest on both sides.

   Tip: Drying the fish helps achieve a better sear and prevents sticking to the grill.

7. 7

   Place the swordfish steaks on the preheated grill and cook for 6-7 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.

   Tip: Avoid moving the fish too often—let it develop a nice crust before flipping once.

8. 8

   Transfer the grilled swordfish to serving plates and squeeze fresh lemon juice over each steak. Serve immediately alongside the warm cabbage mixture.

   Tip: The bright acidity of fresh lemon complements the rich, meaty texture of swordfish perfectly.