Grilled Marinated Swordfish
Juicy grilled swordfish steaks marinated in lemon, garlic, herbs, and oil, then basted with melted butter and fresh parsley for a flavorful seafood dish perfect for summer gatherings.
Ingredients
Instructions
- Combine vegetable oil, lemon juice, minced garlic, dried basil, dried oregano, celery salt, and ground pepper; mix well.
- Brush both sides of each swordfish steak generously with the marinade and refrigerate for 2 hours.
- Turn steaks every half hour to ensure thorough marination.
- Preheat grill about 6 inches from coals and grill steaks for 5 minutes.
- Turn steaks, baste with melted butter, and cook for an additional 6 to 7 minutes.
- Serve the steaks brushed with melted butter and topped with minced fresh parsley.
Tips & Substitutions
For optimal flavor, marinate the swordfish for the full 2 hours, turning every 30 minutes. If you don't have celery salt, a pinch of regular salt with a sprinkle of celery seed can work. You can also substitute the swordfish with tuna steaks or mahi-mahi for similar results. Ensure your grill is well-oiled to prevent sticking.
Serving Suggestions
Serve the grilled swordfish with a side of grilled vegetables or a fresh salad for a light meal. It pairs beautifully with a lemon or herb sauce, and you might also enjoy it alongside Mediterranean recipes like Shrimp Mediterranean. A chilled white wine or a light beer complements the dish well.
Storage & Reheating
Store any leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the steaks in a skillet over medium-low heat or in the microwave at reduced power to avoid drying them out. Basting with a little melted butter can help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Marinated Swordfish contains roughly 341 calories, with 5g protein, 34g carbohydrates, and 25g fat. It is an excellent source of iron (88% of the Daily Value), dietary fiber (69% of the Daily Value), and calcium (55% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh herbs instead of dried herbs in the marinade?
Yes, you can use fresh herbs! Generally, you would use three times the amount of fresh herbs compared to dried. So for this recipe, use 3 tablespoons of fresh basil and oregano for a vibrant flavor.
What can I serve with grilled swordfish?
Grilled swordfish pairs well with a variety of sides such as roasted vegetables, quinoa salad, or a light coleslaw. You can also serve it with a citrus salsa for added freshness, or alongside Mediterranean recipes like Stuffed Tomatoes, Sicilian Style.
What is the best way to know when swordfish is fully cooked?
Swordfish is cooked when it reaches an internal temperature of 145°F and is opaque throughout. The flesh should also flake easily with a fork. Avoid overcooking to maintain its moist texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).