Grilled Swordfish with Garlic
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
There's nothing quite like the simplicity of grilled swordfish, and I've fallen in love with this garlic version. The beauty of this dish is that it comes together in just half an hour, making it perfect for weeknight dinners without fussing. Swordfish is packed with omega 3 fatty acids, which are wonderful for heart health, and the generous garlic adds incredible flavor while the fresh herbs and lemon keep everything bright and delicious. It's an elegant meal that feels restaurant quality but costs far less, and honestly, the technique is so straightforward that anyone can master it.
Ella x
Ingredients
- 113 gswordfish steaks(1.5 inches thick)
- 8garlic cloves(minced)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 59 mlwhite wine(dry)
- 2 tablespoonsbutter
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
Serve immediately with fresh lemon wedges and your choice of sides.
Tip: Pair with grilled vegetables or a fresh salad for a complete meal.
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