Grilled Swordfish with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes restaurant quality. Swordfish is such a meaty, satisfying fish that holds up beautifully to grilling, and the edamame add a wonderful protein boost and are packed with fiber to keep you feeling full. The fresh lemon, garlic, and herbs create a bright, flavorful marinade that takes minimal effort but maximum impact. Even better, most of these ingredients are pantry staples, so you're not breaking the bank for an elegant meal that impresses every single time.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, 1 inch thick)
- 473 mlfrozen edamame(thawed)
- 2fresh lemon(zest and juice)
- 4 tablespoonsextra virgin olive oil
- 4fresh garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 1 poundasparagus spears(trimmed)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. Oil the grates lightly with a high-heat oil to prevent sticking.
Tip: Let the grill heat for at least 10 minutes for proper searing and grill marks.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, chopped thyme, and half the parsley. Season with a pinch of salt and pepper.
Tip: Make this glaze ahead of time to save time during cooking.
- 3
Pat the swordfish steaks dry with paper towels and brush both sides generously with the remaining olive oil. Season each steak with salt, pepper, and a small pinch of red pepper flakes.
Tip: Dry fish prevents sticking and promotes better browning on the grill.
- 4
Toss the asparagus spears with butter, salt, and pepper, then arrange them in a grill basket or on a sheet of foil pierced with small holes.
Tip: Using a grill basket prevents delicate asparagus from falling through the grates.
- 5
Place the swordfish steaks and asparagus on the hot grill. Cook the swordfish for 5-6 minutes per side until it reaches an internal temperature of 145°F, basting with the prepared glaze during the last 2 minutes of cooking.
Tip: Don't move the fish too much—let it develop a nice crust before flipping once.
- 6
Meanwhile, heat a small skillet over medium heat and melt the remaining butter. Add the thawed edamame and sauté for 3-4 minutes until heated through and lightly golden, stirring occasionally.
Tip: Add a sprinkle of sea salt to the edamame for extra flavor.
- 7
Remove the swordfish and asparagus from the grill once cooked through. The asparagus should be tender with light char marks.
Tip: Let the cooked fish rest for 2-3 minutes before serving to retain moisture.
- 8
Divide the swordfish steaks, asparagus, and edamame evenly among four plates. Drizzle any remaining glaze over the fish and sprinkle with reserved fresh parsley before serving.
Tip: Serve immediately with crusty bread or over a light grain like quinoa for a complete meal.
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