Grilled Swordfish with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Brush grill grates with oil to prevent sticking.

   Tip: A clean grill ensures better sear marks and prevents the fish from sticking.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon juice, lemon zest, thyme, paprika, red pepper flakes, salt, and pepper to create the glaze.

   Tip: Prepare this marinade while the grill heats up to save time.

3. 3

   Pat the swordfish steaks dry with paper towels and brush both sides lightly with the remaining 3 tablespoons of olive oil. Season with salt and pepper.

   Tip: Dry fish ensures a better crust and prevents excess steam on the grill.

4. 4

   Toss the okra halves with 2 tablespoons of the prepared glaze in a separate bowl and set aside.

   Tip: Don't use all the glaze on the okra; reserve some for the fish.

5. 5

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

   Tip: Resist the urge to flip too early; let the Maillard reaction create flavor.

6. 6

   Flip the swordfish carefully and cook for another 4-5 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork.

   Tip: Swordfish is a firm fish that holds up well to grilling without falling apart.

7. 7

   During the last few minutes of the swordfish cooking, arrange okra pieces on the grill rack. Grill for 6-8 minutes, turning occasionally, until charred and tender.

   Tip: Okra cooks quickly, so add it toward the end to coordinate timing with the fish.

8. 8

   Transfer swordfish and okra to serving plates. Drizzle the remaining glaze over both components and finish with a sprinkle of fresh thyme and additional lemon zest.

   Tip: The warm fish will help the glaze coat evenly and develop rich flavors.

9. 9

   Serve immediately while the swordfish is hot and the okra is still crispy on the edges.

   Tip: Grilled fish is best enjoyed right off the grill for optimal texture and temperature.