Grilled Swordfish with Rocket

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates well to prevent sticking. Pat the swordfish steaks dry with paper towels and season both sides evenly with sea salt and black pepper.

   Tip: Dry fish grills more evenly and develops better crust than wet fish.

2. 2

   Combine panko breadcrumbs, grated parmesan, red pepper flakes, and chopped parsley in a shallow bowl. Set aside.

3. 3

   Whisk together the minced garlic, shallot, dijon mustard, lemon juice, and 4 tablespoons of olive oil in a small bowl to create the vinaigrette. Season with a pinch of salt and pepper. Set aside.

   Tip: The mustard helps emulsify the dressing for a more cohesive texture.

4. 4

   Place the swordfish steaks on the hot grill and cook for 5-6 minutes without moving them, allowing a golden crust to form. Flip carefully and grill for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Swordfish is dense and forgiving; don't overcook or it becomes dry.

5. 5

   Transfer the cooked swordfish to a warm serving plate and brush lightly with 1 tablespoon of olive oil to keep it moist while you finish the dish.

6. 6

   In a large bowl, toss the fresh rocket with most of the prepared vinaigrette, reserving a small amount for drizzling. Divide the dressed rocket among four plates.

   Tip: Dress the rocket just before serving so it remains crisp and vibrant.

7. 7

   Top each bed of rocket with a warm swordfish steak, then sprinkle the panko-parmesan mixture generously over the fish, pressing slightly so it adheres.

8. 8

   Drizzle the remaining vinaigrette around the plate and serve immediately while the swordfish is still warm and the breadcrumbs are crunchy.

   Tip: The contrast of warm fish with cool, peppery rocket creates a balanced, elegant dish.