Grilled Swordfish with Garlic

Instructions

1. 1

   Combine minced garlic, 5 tablespoons olive oil, lemon juice, thyme, rosemary, salt, pepper, and red pepper flakes in a small bowl to create a fragrant marinade.

   Tip: Prepare this mixture at least 30 minutes ahead to allow flavors to meld together.

2. 2

   Pat the swordfish steaks dry with paper towels and brush both sides lightly with the remaining olive oil.

   Tip: Dry fish prevents sticking on the grill and promotes better browning.

3. 3

   Rub the garlic marinade evenly over both sides of each swordfish steak, reserving 2 tablespoons of the mixture for basting.

   Tip: Let the fish sit with the marinade for 10-15 minutes before grilling.

4. 4

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: A well-oiled grill prevents delicate fish from tearing.

5. 5

   Place the swordfish steaks on the hot grill and cook for 5-6 minutes on the first side without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early—patience creates beautiful grill marks.

6. 6

   Carefully flip the steaks and cook for another 5-6 minutes on the second side, basting with the reserved garlic mixture halfway through.

   Tip: Swordfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

7. 7

   During the last minute of cooking, add a small pat of butter to each steak and sprinkle with fresh herbs.

   Tip: The butter adds richness and helps distribute flavors across the fish.

8. 8

   Transfer the grilled swordfish to a serving platter and drizzle any pan juices over the top.

   Tip: Let the fish rest for 2-3 minutes before serving to retain moisture.

9. 9

   Serve immediately with fresh lemon wedges and your choice of sides.

   Tip: Pair with grilled vegetables or a fresh salad for a complete meal.