Grilled Swordfish Steaks With Pesto
Juicy grilled swordfish steaks topped with vibrant pesto deliver a flavorful, Mediterranean-inspired dish perfect for summer gatherings and seafood lovers seeking a quick, satisfying meal.
Ingredients
- 1 lb. swordfish steaks ⓘ
- 1 cup prepared pesto sauce
Instructions
- Baste the swordfish steaks with prepared pesto sauce.
- Grill the fish for approximately 10 minutes total per inch of thickness, about 5 minutes per side.
Tips & Substitutions
When grilling swordfish, ensure it is at room temperature for even cooking. If you don't have pesto, a mixture of olive oil, garlic, and fresh herbs can serve as a great substitute. For added flavor, marinate the swordfish in lemon juice and herbs for 30 minutes before grilling. Also, keep an eye on the cooking time—overcooked swordfish can become dry.
Serving Suggestions
These grilled swordfish steaks pair beautifully with a fresh Chick Pea, Tomato And Green Bell Pepper Salad for a light meal. Consider serving with roasted vegetables or a side of couscous for a complete dish. A drizzle of additional pesto on top adds extra flavor, and a glass of white wine complements the meal perfectly.
Storage & Reheating
Store any leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat or in the microwave, using the microwave one dish dinner method to prevent drying out. Avoid reheating more than once for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Swordfish Steaks With Pesto contains roughly 948 calories, with 22g protein, 23g carbohydrates, and 85g fat. It is an excellent source of calcium (53% of the Daily Value), protein (45% of the Daily Value), and potassium (27% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1368mg per serving (59% of the Daily Value).
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 frozen swordfish for this recipe?
Yes, you can use frozen swordfish, but be sure to thaw it completely in the refrigerator before grilling. This ensures even cooking and helps maintain the fish's texture. Pat it dry before applying pesto to help it adhere better.
What is the best way to know when swordfish is done cooking?
Swordfish is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. If you don't have a thermometer, cook it until it's opaque throughout, usually about 5 minutes per side for a 1-inch steak.
Can I grill swordfish on a charcoal grill?
Absolutely! Grilling swordfish on a charcoal grill adds a wonderful smoky flavor. Just ensure the grill is preheated and well-oiled to prevent sticking. Monitor the cooking closely, as charcoal grills can cook faster than gas grills.
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).