I thought I hated swordfish. The one time I ate it in a restaurant, it was dry and tasteless.
The guys at my local fish store finally talked me into making it for myself and I am so glad they did.
It’s an easy fish to grill with only one rule: Don’t overcook it.
No pressure, right?!
I marinaded them in olive oil, balsamic vinegar, and minced garlic.
Let’s go with about 3/4 cup of olive oil, 3 tablespoons of balsamic vinegar, and 2 small cloves of minced garlic.
I like to toss everything into a zip-top bag but you can use a non-reactive dish if you prefer.
Swoosh everything around and marinate in the refrigerator for about 20-30 minutes.
Remove the swordfish from the marinade and dust with salt and pepper.
I cooked them direct at about 500F for 4-5 minutes on each side.
Cooking times will vary depending on how hot your grill is and how thick your fish is.
They were juicy, smoky, and full of flavor.
I’m so glad the guys and girls at Indialantic Seafood Company talked me into trying swordfish again.
You might also like my recipe for swordfish marinated in tarragon, garlic and lemon, quickly grilled, and then topped with freshly squeezed grilled lemon juice.
You can find that recipe HERE.
- 2 Swordfish Steaks
- ¾ cup of olive oil
- 3 tsp balsamic vinegar
- 2 cloves of garlic, minced
- Toss the marinade ingredients into a zip-top bag or in a non-reactive dish.
- Add the swordfish steaks to the marinade.
- Marinate in the refrigerator for about 20-30 minutes.
- Remove the swordfish from the marinade and dust the fish with salt and pepper.
- Cooked direct at about 500F for 4-5 minutes on each side. Cooking times will vary depending on how hot your grill is and how thick your fish is.