Grilled Swordfish with Rocket
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making when I want something elegant but quick. Grilled swordfish is wonderfully meaty and holds up beautifully to high heat, so you get this gorgeous crust in just minutes. What I adore most is pairing it with fresh rocket, which is packed with vitamins and minerals that support bone health. The whole dish comes together in under thirty minutes, making it perfect for weeknight dinners when you want to impress without spending hours in the kitchen. The lemon and garlic really brighten everything up, while a crispy panko topping adds texture that keeps things interesting. Best of all, quality swordfish steaks aren't expensive, so this feels fancy without breaking the bank.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- 946 mlfresh rocket(packed)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlpanko breadcrumbs
- 59 mlparmesan cheese(finely grated)
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
- 1shallot(minced)
- 1 teaspoondijon mustard
Detail level
Instructions
- 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
Combine panko breadcrumbs, grated parmesan, red pepper flakes, and chopped parsley in a shallow bowl. Set aside.
- 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
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
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
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
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
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.
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