Imagine the sizzling sound of fresh swordfish steaks grilling on a warm summer evening, their golden crust caramelized from a honey-soy marinade. The rich, meaty texture of swordfish combined with the aromatic herbs creates an unforgettable dinner experience perfect for impressing guests.
This dish brings together the sweetness of honey, the savory depth of soy sauce, and the citrus brightness of lemon zest, resulting in a harmonious blend that elevates your grilled seafood to a new level.
- The marinade enhances the natural flavor of swordfish with a perfect balance of sweet, savory, and herbal notes.
- Quick preparation and marinating time make this ideal for last-minute dinner parties.
- Grilling adds a smoky char that complements the juicy, firm texture of the steak splendidly.
Ingredients
- Swordfish Steaks: Choose 4 firm, fresh swordfish steaks for the best grilling results and a meaty texture.
- Olive Oil: 2 tablespoons of rich olive oil that helps the marinade adhere and adds depth.
- Kosher Salt: 1 teaspoon to enhance natural flavors without overpowering.
- Freshly Ground Black Pepper: 1 teaspoon adds subtle heat and complexity.
- Honey: 2 tablespoons to provide a sweet glaze that caramelizes beautifully on the grill.
- Soy Sauce: 1/4 cup, offering a savory umami depth to the marinade.
- Lemon Zest: 1 tablespoon, brightening the steaks with fresh citrus aroma.
- Minced Garlic: 3 cloves infuse the meat with aromatic pungency and flavor.
- Fresh Parsley: 1/4 cup finely chopped, adding a burst of herbal freshness.
- Fresh Thyme Leaves: 1 tablespoon for a subtle earthy undertone.
- Lemon Wedges: 4, served alongside the steaks for an additional zesty finish.
Instructions
- Preheat the Grill to Medium-High Heat
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Set your grill to medium-high heat to ensure a hot surface that will create sear marks and caramelize the marinade quickly, locking in moisture and flavor.
- Whisk the Marinade Ingredients
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In a mixing bowl, combine olive oil, honey, soy sauce, lemon zest, chopped parsley, thyme leaves, kosher salt, black pepper, and minced garlic. Mix thoroughly until all components are well blended to create a balanced marinade.
- Brush and Marinate the Swordfish
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Generously brush both sides of the swordfish steaks with the marinade, allowing the sweet and savory flavors to saturate the fish. Let the steaks rest for 15 minutes at room temperature for optimal absorption.
- Grill the Swordfish Steaks
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Place the marinated steaks onto the hot grill. Cook each side for 3-5 minutes, depending on thickness, until grill marks form and the fish flakes slightly with a fork but remains juicy inside.
- Serve with Fresh Lemon Wedges
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Transfer the grilled swordfish to a serving platter and garnish with fresh lemon wedges. The citrus juice enhances the smoky notes and adds brightness with each bite.
- Do not overcook swordfish as it can become dry; aim for an internal temperature of 130-135°F for the best texture.
- Use fresh herbs and lemon zest to brighten the marinade and avoid bottled lemon juice for authentic flavor.
- This marinade works well with other firm fish like mahi-mahi or tuna if swordfish is not available.
Storage Tips
Store any leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold in salads or sandwiches.
Serving Suggestions
Pair your swordfish steaks with grilled vegetables, a fresh green salad, or a light couscous side for a complete summer meal. A crisp white wine or citrus-forward beer pairs excellently.
- Pat the swordfish dry before marinating to ensure the marinade sticks and the fish sears properly on the grill.
- Brush the grill grates with oil to prevent sticking and maintain clean grill marks.
- Let the swordfish rest a few minutes after grilling to allow juices to redistribute for juicier results.
FAQs
- Can I substitute swordfish with another fish?
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Yes, firm and meaty fish such as mahi-mahi, tuna, or halibut work well as alternatives in this marinade.
- How do I know when the swordfish is cooked?
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The fish should be opaque throughout and flake easily but still remain moist inside. An internal temperature of 130-135°F is ideal.
- Can this recipe be made without a grill?
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Absolutely! You can use a grill pan or broil the swordfish in the oven to mimic the grilling effect.
- How long can I marinate the swordfish?
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While 15 minutes is sufficient, you may marinate up to 30 minutes, but avoid longer to prevent texture changes from acid in the lemon zest.
- Is the marinade gluten-free?
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The recipe is naturally gluten-free if you use gluten-free soy sauce or tamari.
- Can I prepare this recipe ahead of time?
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Yes, you can marinate the swordfish up to 1 hour ahead and grill just before serving for fresher results.
- What sides pair well with this dish?
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Light summer sides like grilled asparagus, quinoa salad, or roasted potatoes complement the bold flavors of the grilled swordfish.
Savory Grilled Swordfish Steaks
Equipment
- 1 grill
Ingredients
- 4 swordfish steaks firm and fresh
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons honey
- 1/4 cup soy sauce
- 1 tablespoon lemon zest
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh thyme leaves
- 4 lemon wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- In a mixing bowl, whisk together olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, pepper, and minced garlic until blended.
- Brush the swordfish steaks generously with the marinade and let them sit for 15 minutes.
- Place the marinated swordfish steaks on the grill and cook for 3 to 5 minutes on each side until cooked through.
- Remove from grill and serve warm, garnished with fresh lemon wedges.
Notes
- Use firm, fresh swordfish steaks for best results.
- Marinate for at least 15 minutes to enhance flavor.
- Serve with fresh lemon wedges for brightness.
- Can be paired with a simple salad or grilled vegetables.
- Store leftovers in an airtight container refrigerated up to 2 days.
