Grilled Swordfish with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in under an hour and tastes absolutely restaurant quality. Swordfish is such a wonderful fish to grill, with its meaty texture that holds up beautifully to high heat, and it's packed with omega 3 fatty acids that are great for your heart. Paired with tender grilled courgettes and a bright, garlicky lemon dressing, it feels fancy but honestly couldn't be simpler. Everything cooks in about 25 minutes, making this perfect for busy weeknights when you still want something special on the table.
Ella x
Ingredients
- 4 piecesswordfish steaks(about 6 oz each, 1.5 inches thick)
- 3 mediumcourgettes(trimmed)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh basil(finely chopped)
- 1 tablespoonfresh oregano(finely chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1zest of lemon
Detail level
Instructions
- 1
Make the herb oil by gently heating 4 tablespoons of olive oil in a small pan over medium-low heat. Add the sliced garlic and cook for 2-3 minutes until golden and fragrant, then remove from heat. Stir in lemon juice, basil, oregano, red pepper flakes, and lemon zest. Set aside to cool slightly.
Tip: Don't let the garlic brown too much or it will taste bitter.
- 2
Pat the swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Lightly brush with 1 tablespoon of olive oil.
Tip: Dry fish ensures better browning and crust development on the grill.
- 3
Slice each courgette lengthwise into thin ribbons using a mandoline or vegetable peeler. Lightly toss the ribbons with 1 tablespoon olive oil and season with salt and pepper.
Tip: Thin ribbons will cook quickly and char beautifully without becoming mushy.
- 4
Preheat your grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.
- 5
Grill the swordfish steaks for 4-5 minutes on the first side without moving them, then carefully flip and cook for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork. Transfer to a warm plate.
Tip: Swordfish is firm and won't fall apart, making it ideal for grilling. Avoid overcooking as it can become dry.
- 6
Working in batches if needed, arrange courgette ribbons on the grill in a single layer. Grill for 2-3 minutes per side until tender with light char marks.
Tip: Stack ribbons loosely so heat can reach all sides evenly.
- 7
Arrange the grilled courgette on serving plates and top each with a swordfish steak. Drizzle the warm herb oil generously over each plate, ensuring some of the garlic chips and fresh herbs land on the fish.
- 8
Serve immediately while the fish is hot and the courgette still has some warmth. Garnish with additional fresh basil leaves if desired.
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