Grilled Swordfish with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.