Imen This Ina Garten Grilled Swordfish recipe is tender and lemony, which uses fresh oregano and baby arugula. It’s a quick and elegant dinner, ready in about 20 minutes.
Ina Garten Grilled Swordfish Ingredients
- 2 tablespoons fresh lemon juice
- ¼ cup good olive oil
- 2 teaspoons fresh oregano (or 1 teaspoon dried)
- Pinch red pepper flakes
- Kosher salt and black pepper
- 6 swordfish steaks (½ inch thick, 5–6 ounces each)
- 4 ounces baby arugula
- Zest of 1 lemon
How To Make Ina Garten Grilled Swordfish
- Preheat grill: Heat grill to high and lightly oil the grates to prevent sticking.
- Make lemon sauce: Whisk together lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon pepper.
- Season swordfish: Pat swordfish dry and season generously with salt and pepper.
- Grill the fish: Place swordfish on grill and cook for about 2 minutes per side until just cooked through.
- Rest and finish: Transfer to platter, poke with a fork, and pour lemon sauce over. Cover loosely with foil and rest 5 minutes.
- Add arugula and zest: Top with baby arugula, drizzle any remaining sauce, and sprinkle lemon zest before serving warm.
Recipe Tips
-
How to know when swordfish is done?
It should be opaque and flake easily with a fork, usually 2 minutes per side for ½-inch steaks. -
Can I marinate swordfish ahead of time?
Yes, up to 30 minutes before grilling. Avoid longer marinades to prevent the fish from becoming mushy. -
What if I don’t have a grill?
Use a grill pan or broil in the oven for similar results. -
How to prevent sticking on the grill?
Oil both the grill grates and the fish lightly before cooking.
What To Serve With Grilled Swordfish
This swordfish pairs perfectly with light sides and summer dishes:
- Roasted potatoes or herbed rice
- Grilled vegetables like zucchini or asparagus
- Fresh tomato salad with mozzarella
- Crusty bread and olive oil
How To Store Grilled Swordfish
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet with olive oil or serve chilled in salads.
Grilled Swordfish Nutrition Facts
- Calories: 316 kcal
- Protein: 32 g
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Sodium: 520 mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen swordfish steaks?
Yes, thaw them completely and pat dry before seasoning and grilling.
Can I substitute another fish for swordfish?
Yes, halibut or tuna steaks work well with this recipe.
How do I make it spicier?
Increase the red pepper flakes or add a dash of cayenne to the lemon sauce.
Try More Recipes:
Ina Garten Grilled Swordfish
Description
Fresh swordfish steaks grilled and finished with lemon, arugula, and oregano — an elegant dinner in minutes.
Ingredients
Instructions
- Preheat grill to high; oil grates.
- Whisk lemon juice, olive oil, oregano, red pepper flakes, salt, and pepper.
- Season swordfish with salt and pepper.
- Grill 2 minutes per side until just cooked.
- Transfer to platter, pour lemon sauce over, cover with foil, and rest 5 minutes.
- Top with arugula, drizzle remaining sauce, and sprinkle lemon zest.
