Grilled Swordfish
Ingredients
-
4
steaks
swordfish (6- to 8-ounce, 1-inch thick)
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
low sodium soy sauce
-
1
tablespoon
sherry vinegar or red wine vinegar
-
1
tablespoon
minced garlic (about 3 cloves)
-
1
teaspoon
dried oregano
-
2
medium
lemons (divided)
-
to taste
chopped fresh parsley or cilantro (for serving)
-
to taste
kosher salt (for serving)
-
as needed
oil (for grilling)
Instructions
- Pat the swordfish dry and prepare the marinade by whisking together olive oil, soy sauce, vinegar, garlic, oregano, lemon zest, and juice from one lemon.
- Marinate the swordfish for 10 to 15 minutes, flipping halfway through.
- Preheat the grill to medium-high heat and oil the grates to prevent sticking.
- Grill the swordfish for 4 to 5 minutes on each side until it reaches an internal temperature of 135°F.
- Let the swordfish rest for 10 minutes after grilling.
- Grill the lemon halves cut-side down until char marks appear.
- Serve the swordfish garnished with fresh herbs, a pinch of salt, and squeezed grilled lemon juice.
Nutrition Facts (estimated)
Servings
4 servings
Calories
361
Total fat
22g
Total carbohydrates
6g
Total protein
35g
Sodium
0mg
Cholesterol
112mg
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