Grilled Swordfish with Spinach

Instructions

1. 1

   Pat the swordfish steaks dry with paper towels and season both sides generously with salt, pepper, and garlic powder. Allow them to sit at room temperature for 10 minutes to absorb the seasonings.

   Tip: Drying the fish ensures a better sear and prevents steaming on the grill.

2. 2

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

   Tip: Use an oiled paper towel to brush the grates safely.

3. 3

   Place swordfish steaks on the hot grill and cook for 4-5 minutes without moving them. The fish should develop a golden crust.

   Tip: Resist the urge to move the fish—undisturbed cooking creates beautiful grill marks.

4. 4

   Carefully flip the steaks and grill for another 4-5 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

   Tip: Use a fish spatula for easier flipping and less breakage.

5. 5

   While the fish cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.

   Tip: Watch the garlic closely to prevent it from burning.

6. 6

   Add the fresh spinach to the skillet in batches, stirring and allowing each batch to wilt before adding more. This should take about 3-4 minutes total.

   Tip: The spinach will release moisture as it wilts, helping to cook subsequent batches.

7. 7

   Once all spinach is wilted, deglaze the pan with white wine, scraping up any browned bits. Add butter, lemon zest, and half the lemon juice. Season with salt and pepper to taste, stirring gently.

   Tip: The wine adds depth and acidity that complements both the fish and greens.

8. 8

   Transfer the swordfish steaks to serving plates and top each with a generous portion of the garlicky spinach mixture. Drizzle with remaining lemon juice and a splash of the pan sauce.

   Tip: Serve immediately while everything is warm and the fish is at its most tender.