| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 15g | 3.5g | 2.3g |
| sugars | fibre | protein | salt |
| 1.3g | 0.7g | 28g | 0.4g |
Why I Love American Grilled Lemon Herb Swordfish
Anchoring onto my Midwestern roots, I naturally lean towards hearty fare that resonates with comfort and familiarity. Yet, every now and then, I find joy in exploring flavors that far exceed the borders of my beloved heartland. One such culinary journey led me to the creation of Grilled Lemon Herb Swordfish.
A Taste of the Sea
While Nebraska isn’t typically associated with fresh seafood, I relish the unpredictability and daringness it offers to the traditional Midwestern palate. The Grilled Lemon Herb Swordfish is a perfect amalgamation of hearty texture, rich flavors, and a zest that makes it a palate pleaser. The recipe is borrowed from my love for American cuisine and was inspired by the works of James Beard, an eminent American cook who revolved his recipes around fresh, local ingredients much like what I strive for every day.
Unlocking Flavors
The beauty of the Grilled Lemon Herb Swordfish lies in the way it weds the ocean’s depth with the earthy freshness of herbs and the tangy vibe of lemons. The chunky texture of swordfish is a perfect foil for an array of flavors—garlicky undertones, the fresh-hit of basil, parsley, and oregano, vibrant lemon zest and refreshing juice, all wrapped up with the warm embrace of olive oil.
A Versatile Delight
What makes the Grilled Lemon Herb Swordfish even more special is its adaptability. It does justice to a stand-alone main course, sizzling straight from the grill onto your dinner plates. Simultaneously, it pairs delightfully well with a range of dishes, from fresh Greek salads to comforting garlic roasted potatoes. You could toss up a warm vegetable fried rice for an Asian twist or a zesty Southwestern power salad for a lighter affair. The possibilities are as vast as the ocean itself.
In essence, the Grilled Lemon Herb Swordfish is more than just a dish; it’s an adventurous detour from my staple Midwestern offerings. Yet, it embodies the same philosophy of farm-to-table freshness and attention to nuanced flavors that is the backbone of all my culinary creations.
What You’ll Need
- 6 (6 ounce) swordfish steaks
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Grated zest and juice of 2 lemons
Method
Step One
First, rinse the swordfish steaks under cold water and pat dry with paper towels. Set them aside for now.
Step Two
Next, take a medium-sized bowl and combine the olive oil, minced garlic, chopped basil, parsley, oregano, salt, black pepper, and the grated zest and juice of 2 lemons. Stir these ingredients well until they are completely mixed.
Step Three
Place the swordfish steaks in a shallow dish. Pour the mixed marinade over the swordfish, ensuring all the steak is evenly coated with the marinade. Cover the dish and refrigerate for at least 2 hours, ideally overnight for the flavors to soak into the fish.
Step Four
Preheat the grill to a medium-high heat for the swordfish. Once the grill is heated, remove the swordfish from the marinade, allowing excess to drip off.
Step Five
Grill the swordfish steaks for approximately 5 -6 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remember to turn the steaks once during the grilling process.
Step Six
Once done, remove the swordfish from the grill and serve it hot. Enjoy your Grilled Lemon Herb Swordfish!
