Marinated Grill Swordfish
Juicy grilled swordfish marinated in a fresh basil and citrus blend, perfect for summer barbecues and seafood lovers seeking bold, flavorful dishes.
Ingredients
Instructions
- Mix olive oil, garlic, basil, parsley, and cracked peppercorn together to make the marinade.
- Combine the marinade with lemon, orange, and swordfish in a shallow dish, ensuring both sides are coated.
- Cover the dish with plastic wrap and refrigerate for several hours, turning 1 to 2 times.
- Remove the swordfish from the refrigerator 20 minutes prior to grilling.
- Preheat the grill for 20 minutes and position the grill rack 5 to 6 inches above the charcoals.
- Set the gas grill to medium heat and grill the swordfish until cooked through.
Tips & Substitutions
For enhanced flavor, let the swordfish marinate overnight. If you don't have fresh herbs, dried basil and parsley can work in a pinch, but reduce the amount by half. Ensure the grill is properly preheated to achieve those attractive grill marks and prevent sticking. Consider trying this marinade on scallops or shrimp for a delightful twist.
Serving Suggestions
Serve the grilled swordfish with a fresh salad or grilled vegetables for a light meal. It pairs beautifully with Mediterranean recipes, especially those featuring citrus flavors, like a citrus quinoa salad. For a complete dining experience, consider serving it alongside Cucumber Cups Filled With Herbed Yogurt And Smoked Salmon for a refreshing appetizer.
Storage & Reheating
Store any leftover marinated swordfish in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over low heat or in the oven at 350°F (175°C) until just heated through to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Grill Swordfish contains roughly 601 calories, with 20g protein, 51g carbohydrates, and 37g fat. It is an excellent source of iron (49% of the Daily Value), protein (40% of the Daily Value), and vitamin A (33% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 620mg per serving (27% of the Daily Value).
* % 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. Just ensure it's fully thawed and patted dry before marinating to allow the flavors to penetrate better. Thaw in the refrigerator overnight for the best results.
What can I substitute for swordfish?
If you can't find swordfish, other firm fish like tuna or halibut work well as substitutes. Both will hold up on the grill and absorb the marinade's flavors nicely.
How do I know when the swordfish is done cooking?
Swordfish is done when it reaches an internal temperature of 145°F (63°C) and is opaque throughout. It should flake easily with a fork. Avoid overcooking to maintain its juicy 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).