Simple Grilled Swordfish is a great lean fish steak that is easy to make with ingredients you may already have on hand. Switch things up by using either lemon or lime juice.
Swordfish is a firm and meaty fish that is mild in flavor which makes it perfectly suited for a marinade followed by a quick grill. Some call it the steak of the sea, and for good reason. Swordfish is generally flash frozen and shipped to grocery stores. You can purchase swordfish pre-thawed at your fish counter, or purchase it frozen and that it yourself at home.
Do I have to use swordfish? What other kinds of fish can I use?
This recipe is designed for a firm, lean, meaty fish like swordfish. You can also use this recipe with tuna steaks or thresher shark.
What is the best way to thaw fish?
The safest way to thaw fish is to simply place it into a refrigerator and allow it to thaw overnight. If you need your fish thawed faster, place it into an airtight plastic bag. If it is already sealed in an individual plastic bag, there’s no need to place it into another bag. Place the plastic encased fish into a mixing bowl and fill the bowl with cold water to cover. Place the bowl into the fridge. Your fish should be thawed within 1-2 hours, possibly less if it is a thin fillet. Once defrosted, fish should be used immediately.
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Simple Grilled Swordfish
- 1/4 cup lime juice
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 4 swordfish fillets
- In a shallow dish whisk together lime juice, vinegar, olive oil, salt, pepper, basil, and cayenne pepper in a bowl.
- Put the swordfish in the bowl to cover and let marinate in the fridge for 15 minutes.
- Preheat a grill to high heat (450-500 degrees). Grill the fish for 5-7 minutes per side, or until the fish flakes easily with a fork. Actual grilling time will depend on the thickness of your fillet.