Succulent Swordfish Steaks: A Mediterranean Delight
These Mediterranean-inspired swordfish steaks are perfectly seared or grilled with garlic, herbs, and lemon. A quick, flavorful seafood dinner ready in under 30 minutes!
Equipment
- Skillet or grill
- Mixing bowl
- Tongs or spatula
- Basting brush
Ingredients
Swordfish Steaks
- 4 swordfish steaks 6–8 oz each, 1-inch thick
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh herbs thyme, rosemary, or oregano
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional
- lemon wedges for serving
- fresh herbs for garnish
Instructions
- In a bowl, whisk olive oil, garlic, lemon juice, herbs, lemon zest, salt, pepper, and red pepper flakes if using.
- Pat swordfish steaks dry and place in a shallow dish. Pour 2/3 of marinade over steaks, turning to coat. Reserve remaining marinade. Marinate for 20–30 minutes max.
- Pan-Seared Option: Heat skillet over medium-high heat. Add 1 tbsp oil. Sear steaks 3–4 min per side, basting with reserved marinade. Cook to 130°F internal temperature.
- Grilled Option: Preheat grill to 400–450°F. Oil grates. Grill steaks 4–5 min per side, basting occasionally, until center is just slightly translucent.
- Let fish rest 2–3 minutes. Drizzle with olive oil, fresh lemon, and garnish with herbs. Serve with vegetables, orzo, salad, or crusty bread.
Notes
Try Sicilian-style (add olives & capers), a tropical twist (with mango & jalapeño), or Tuscan version (with tomatoes, wine & butter). For best results, don’t overcook—pull swordfish at 130°F for perfect moisture.