Grilled Swordfish
This Grilled Swordfish has a simple spice rub and a delicious olive topping. Once the grill is preheated, dinner is ready in 20 minutes or less.
Servings 4 servings (6 ounces each)
Calories 162kcal
Ingredients
For the fish:
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 1 teaspoon ground fennel
- 1 teaspoon lemon pepper or freshly ground black pepper
- 1/4 teaspoon cayenne pepper (see note 1)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 (6 ounce) swordfish steaks thawed (see note 2)
For the olive topping:
- 1 cup tomatoes chopped
- 1/4 cup black olives (see note 3)
- 1/4 cup fresh basil leaves chopped
- 3 cloves garlic minced
- 2 tablespoons fresh lemon juice from 1 lemon
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Turn all burners to high, cover, and heat grill until hot, about 10 to 15 minutes. Clean and oil cooking grate.
- In a small bowl, whisk together dried basil, garlic powder, ground fennel, lemon pepper, cayenne pepper (if using), and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Arrange swordfish on a baking sheet or plate. Drizzle with olive oil, then rub to coat. Sprinkle with the dry rub on all sides of the fish.
- To make the olive topping, in a medium bowl add tomatoes, olives, fresh basil, garlic, lemon juice, olive oil, and salt and pepper to taste.
- Grill the swordfish directly over high heat, turning once, until grill-marked, firm to the touch, and opaque throughout, 3-4 minutes on each side (the swordfish must hit 145 degrees on an instant thermometer). Serve with the olive topping.
Notes
- Cayenne pepper: Reduce or omit if you don't like spicy food.
- Swordfish: Thaw frozen swordfish steaks in a bowl or on a tray overnight in the refrigerator. For quicker thawing, thaw in a bowl of cold (not warm) water. Turn the faucet on and let a thin trickle of cold water run into the bowl, letting the excess water overflow out of the bowl and down the drain.
- Black olives: Kalamata olives may be substituted for the black olives.
- Yield: This recipe will make 4 servings, 1 (6-ounce) piece of swordfish per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The fish can be coated with oil and spice rub up to 1 hour in advance. Store covered in the refrigerator.
- Spice it up: Try Cajun seasoning instead of the spice blend in the recipe.
- Kebabs: To make kebabs, cut the swordfish steaks into 1 1/2-inch chunks. Coat with olive oil and the dry rub, then skewer (bamboo skewers should be soaked at least 30 minutes or overnight). Grill over direct heat until the fish reaches 145 degrees on a thermometer, about 6 to 8 minutes.
Nutrition
Serving: 6ounces | Calories: 162kcal | Carbohydrates: 6g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 487IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg