This is my new favorite way to eat swordfish:
Marinated in tarragon, garlic and lemon, quickly grilled, and then topped with freshly squeezed grilled lemon juice.
It’s a cinch to make and all you need are five ingredients: Swordfish, tarragon, lemons, garlic, and olive oil.
I adore tarragon with fish and shellfish. You can substitute flat leaf parsley or lemon verbena if you don’t have (or like) tarragon.
Wash and dry the swordfish steaks and set aside.
Toss the tarragon, garlic, juice of one lemon, and olive oil into a food processor:
Blend everything together until you have a gorgeous smelling marinade.
Put the marinade into a shallow dish or a large zip-top bag.
I like to use a zip-top bag only because it’s one less dish to wash.
Add the swordfish steaks to the marinade:
Now swoosh it around until the fish is evenly coated with the tarragon and garlic mixture.
Marinate in the refrigerator for 30-45 minutes.
If you’re going to marinate it much longer than that, leave out the lemon juice.
Remove the swordfish from the marinade:
And season both sides with salt and pepper.
Now you’re ready to cook!
There is only one rule when cooking swordfish: Don’t overcook it.
I grilled them on my Big Green Egg, direct at 400F.
One time I made this inside on my cast iron grill pan and it was just as good.
Have you ever grilled lemons?
Oh my. Please don’t skip this part.
Cook the swordfish for 4 minutes on the first side with the lid closed.
And immediately close the lid and vents and dwell for 4-5 minutes.
The swordfish will be smokey, moist and tender:
And the grilled lemons will be incredibly juicy.
Serve the swordfish with the grilled lemons so you can squeeze some of that intense, sweet, smoky flavor right on to the steaks.
You will not be disappointed with the clean, fresh flavors of this dish.
- 2 Swordfish Steaks
- ½ Cup Fresh Tarragon
- 2 Cloves of Garlic
- 1 Lemon, juiced
- ¼ Cup Olive Oil
- 2 Lemons, cut in half
- Wash and dry the swordfish steaks and set aside.
- Put the tarragon, garlic, lemon juice, and olive oil into a food processor and blend well.
- Add the swordfish to the marinade and make sure the fish is evenly coated. I use a zip-top bag but a shallow dish will also work.
- Marinate in the refrigerator for 30-45 minutes. *If you’re going to marinate it longer, leave out the lemon juice.
- Remove the swordfish from the marinade and season with salt and pepper.
- Grill the swordfish at 400F, direct.
- Add the cut lemons to the grill, cut side down. It's okay if you don't have two-tiers, just put them to the side.
- Cook the swordfish for 4 minutes on the first side with the lid closed.
- Flip the fish and close the lid and vents and dwell for 4-5 minutes.
- Serve with the grilled lemons.