Grilled Swordfish with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together in under an hour and tastes like you've been cooking all day. Swordfish is a meaty fish that holds up beautifully to the grill, and when paired with tender okra, you get this wonderful combination of flavors. The fresh lemon, garlic, and thyme really brighten everything up, while the smoked paprika adds a subtle depth. I love that okra is packed with fiber and antioxidants, making this not just delicious but genuinely good for you. Best of all, it's simple enough for a weeknight dinner but impressive enough to serve guests.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- 1 poundfresh okra(trimmed and halved lengthwise)
- 6 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 59 mlwhite wine
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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