Imen This Ina Garten Grilled Swordfish is a fast, bright seafood dinner made with lemon juice, olive oil, oregano, and baby arugula. The six swordfish steaks cook in under 5 minutes on a hot grill, and the whole recipe is done in 20 minutes. It serves 6 and works for both weeknight meals and backyard entertaining.
Ina Garten calls this her Sicilian Grilled Swordfish in her Barefoot Contessa Foolproof cookbook. What sets her version apart is the post-grill technique, where she pricks the hot fish with a fork and pours a warm lemon sauce over it so the flavor soaks in. That step turns a plain grilled steak into something much more layered.
Swordfish dries out fast because it has very little fat compared to salmon or tuna. Pulling it off the grill when it is almost cooked through lets the residual heat finish the job during the five-minute rest. That carryover cooking keeps the center moist instead of chalky.
Ina Garten Grilled Swordfish
Description
A quick grilled swordfish with a lemon, olive oil, and oregano sauce poured over the hot fish so it soaks into every bite. Topped with peppery baby arugula and fresh lemon zest, then served warm straight from the platter.
Ingredients
Swordfish and Sauce
Topping
Instructions
- Light a charcoal grill or preheat a gas or stovetop grill until very hot.
- Whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper in a small bowl and set aside.
- Sprinkle the swordfish steaks with salt and pepper, then grill over medium-high heat for 2 minutes on one side and 1 to 2 minutes on the other side until almost cooked through.
- Transfer the fish to a flat dish, prick holes with a fork, pour the lemon sauce over the hot fish, sprinkle with salt and pepper, cover with foil, and rest for 5 minutes.
- Place swordfish on plates, pile arugula on top, drizzle with the sauce from the dish, and sprinkle with grated lemon zest before serving warm.
FAQs
Can I use frozen swordfish steaks for this recipe?
Yes, but they must be fully thawed in the refrigerator overnight before grilling. Frozen fish releases excess water on the grill surface, which prevents char marks and causes the steaks to steam instead of sear. Pat each steak very dry with paper towels right before seasoning for the best crust.
What thickness works best for grilling swordfish?
Half-inch steaks are what Ina specifies, and the two-minute-per-side timing is built around that thickness. Thicker steaks need lower heat and longer cooking, which risks a charred exterior before the center is done. If your fishmonger only has thicker cuts, ask them to slice the steaks down to half an inch.
Why does Ina prick the fish with a fork after grilling?
The fork holes create small channels that let the warm lemon sauce absorb into the flesh while the fish rests. Without those holes, the sauce just slides off the surface and pools at the bottom of the dish. Prick gently so you open the top layer without shredding the steak apart.
Is there a good substitute for swordfish in this recipe?
Halibut or mahi-mahi both have a firm, meaty texture that holds together on a grill. Tuna steaks also work, though they cook faster and are best served rare in the center. Avoid flaky fish like cod or tilapia because they will fall apart through the grill grates.
What should I serve alongside this grilled swordfish?
Roasted potatoes or warm crusty bread soak up the lemon sauce that collects on the platter. For a heartier dinner, a braised chicken cacciatore the night before gives you leftovers that contrast well with lighter fish the next day. A simple side of corn or grilled zucchini rounds out the plate.
Can I make the lemon sauce ahead of time?
The sauce takes less than two minutes to whisk together, so making it ahead saves almost no time. If you do prepare it early, the oregano flavor intensifies as it sits, which can overpower the fish after more than an hour. For a different Ina Garten dinner altogether, a baked Greek pastitsio benefits more from advance prep since its components take longer to assemble.
