Grilled Swordfish with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my go to meals when I want something elegant but honestly pretty simple to pull together. Swordfish has this meaty texture that takes beautifully to the grill, and paired with peppery watercress, it feels like a restaurant dish but takes just half an hour from start to table. Watercress is packed with vitamins and antioxidants, so you're getting something genuinely good for you alongside all that delicious flavor. The best part? Everything comes together quickly without fussy techniques, making it perfect for a weeknight dinner that still feels special.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1.25 inches thick)
- 1420 mlfresh watercress(roughly chopped)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 tablespoondijon mustard
- 1shallot(thinly sliced)
- 1 teaspoonsea salt
- ¾ teaspoonfreshly cracked black pepper
- 473 mlday-old bread(cubed for croutons)
- 2 sprigsfresh thyme
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 450°F). While it heats, toss bread cubes with 1 tablespoon olive oil, salt, and thyme. Spread on a baking sheet and toast in a 375°F oven for 8-10 minutes until golden and crispy.
Tip: Make croutons ahead of time and store in an airtight container for up to 2 days.
- 2
In a small bowl, whisk together 2 minced garlic cloves, 2 tablespoons lemon juice, and 2 tablespoons olive oil to create a marinade. Pat the swordfish steaks dry and coat both sides generously with the marinade, then season with salt and pepper.
Tip: Dry fish before marinating helps it absorb flavors better and prevents sticking on the grill.
- 3
Place swordfish steaks directly on the oiled grill grates and cook for 5-6 minutes on the first side without moving them. Flip carefully and cook another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Don't flip the fish too early; this creates better caramelization and prevents sticking.
- 4
While the fish cooks, prepare the watercress salad by combining chopped watercress and sliced shallot in a large bowl.
Tip: Wash watercress thoroughly as sand can get trapped between the leaves.
- 5
In a small jar, combine remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, remaining minced garlic, lemon zest, and a pinch of salt and pepper. Shake vigorously until emulsified.
Tip: The emulsion will be creamier if you add oil slowly while whisking constantly.
- 6
Pour the vinaigrette over the watercress and shallots, tossing gently to coat evenly. Divide the salad among four plates.
Tip: Dress the salad just before serving to keep the watercress crisp and vibrant.
- 7
Remove the swordfish from the grill and place one steak on top of each watercress bed. Scatter the warm croutons around the plate and drizzle any remaining vinaigrette over the fish.
Tip: Let the grilled fish rest for 1-2 minutes before plating to retain its juices.
- 8
Garnish with extra lemon zest and fresh thyme sprigs before serving immediately.
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