Grilled Swordfish with Caramelized Onion and Citrus Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes like you spent all day cooking. Swordfish is such a meaty, satisfying fish that stands up beautifully to bold flavors, and when you top it with caramelized onions and a tangy citrus glaze, you've got something truly special. The onions get sweet and golden while the lemon juice and white wine create this gorgeous sauce that brings everything together. Plus, swordfish is packed with omega 3 fatty acids which are wonderful for your heart. Best of all, this dish uses simple pantry staples you probably already have on hand, making it both economical and stress free.
Ella x
Ingredients
- 4 piecesswordfish steaks(6 oz each, 1 inch thick)
- 3 largeyellow onions(thinly sliced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 2garlic cloves(minced)
- 1 tablespoonhoney
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 teaspoonsbalsamic vinegar
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deep golden brown and caramelized. In the last 2 minutes, stir in minced garlic, balsamic vinegar, and honey. Season with salt and pepper to taste. Transfer to a plate and set aside.
Tip: Low, patient heat is key for proper caramelization—resist the urge to increase temperature.
- 2
While onions caramelize, prepare the glaze by whisking together lemon juice, white wine, 1.5 tablespoons olive oil, chopped thyme, and a pinch of salt in a small bowl. Set aside.
- 3
Pat swordfish steaks dry with paper towels. Brush both sides generously with remaining olive oil and season evenly with salt and pepper.
Tip: Dry fish ensures better searing and prevents sticking on the grill.
- 4
Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
- 5
Place swordfish steaks on hot grill and cook for 4-5 minutes per side without moving them, until they develop a golden crust and the fish is opaque throughout. The internal temperature should reach 145°F.
Tip: Don't flip too early—give the fish time to develop a flavorful crust.
- 6
Transfer grilled swordfish to serving plates. Top each steak with a generous portion of caramelized onions.
- 7
Drizzle the lemon-herb glaze over and around each fillet, garnish with fresh thyme sprigs if desired, and serve immediately.
Tip: The warm fish will gently warm the glaze, enhancing all the flavors.
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