THE BEST MARINATED SWORDFISH RECIPE
- WineCheeseScallops
- Nov 8, 2024
- 6 min read
Updated: Jan 3
Indulge in a restaurant-worthy seafood experience right at home with “The Best Swordfish Recipe”! This dish combines juicy swordfish with fresh citrus, aromatic oregano, and a touch of peppery arugula. Quick to prepare and deeply flavorful, it’s an ideal option for a special meal that doesn’t require hours in the kitchen. With its bright and refreshing lemon sauce, this recipe is bound to impress. Perfect for date night, family gatherings, or anytime you’re craving something elegant and delicious, this swordfish will soon become a go-to favorite!
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Lemon:
Lemons are a powerhouse in any recipe, adding brightness, acidity, and a natural freshness that enhances fish flavors perfectly. Besides, they’re loaded with Vitamin C, antioxidants, and health-boosting compounds, making them both a culinary and nutritional gem.
Swordfish:
Swordfish has a firm texture and rich, meaty flavor that makes it perfect for grilling. It’s also packed with essential omega-3 fatty acids, which support heart health, as well as lean protein for muscle and energy. Plus, swordfish has a mild flavor that complements strong seasonings, making it versatile and delicious.
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THE BEST MARINATED SWORDFISH RECIPE is inspired by the Mediterranean approach to preparing seafood, where simplicity and quality ingredients are key. Lemon, olive oil, and fresh herbs are staple flavors in coastal Mediterranean cuisines, and they highlight the natural flavors of swordfish beautifully. While swordfish steaks are often reserved for restaurants, this method brings a taste of the Mediterranean right into your kitchen with minimal effort. The process of grilling the fish, finishing it with a citrusy sauce, and topping it with fresh arugula is reminiscent of open-air meals by the sea, where freshness and simplicity create unforgettable dishes.
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Helpful Tips, Serving Suggestions, and Storage Advice
Choose Fresh Swordfish: Look for steaks that are firm, moist, and have a slightly pink hue.
Avoid Overcooking: Swordfish dries out if overcooked. Aim for 2–3 minutes per side on a hot grill for juicy, tender fish.
Use a Grill Pan Indoors: If outdoor grilling isn’t an option, a stovetop grill pan works wonderfully.
Control the Heat: Medium-high heat is ideal to get a good sear without burning.
Add Extra Oregano: For a more pronounced herbal flavor, sprinkle a little more oregano over the fish before serving.
Serve with Extra Lemon Wedges: A squeeze of lemon just before eating brightens the flavors even more.
Pair with Roasted Vegetables: Roasted potatoes or asparagus make fantastic sides.
Try with Quinoa or Rice: The sauce pairs well with grains for a balanced meal.
Store Leftovers: Store any leftover fish in an airtight container in the fridge for up to 2 days.
Reheat Carefully: Gently reheat in a skillet to avoid drying it out, or enjoy it cold over a salad.
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Why This Recipe Stands Out | THE BEST MARINATED SWORDFISH RECIPE
Quick and Easy: Ready in under 20 minutes!
Fresh and Flavorful: A refreshing lemon sauce elevates the fish.
Restaurant Quality at Home: Tastes like a high-end seafood dish.
Nutrient-Packed: High in protein and omega-3s.
Minimal Ingredients: Uses just a handful of pantry staples.
Perfect for Entertaining: An elegant dish that impresses guests.
Low Carb: A healthy, low-carb dinner option.
Mediterranean Flavors: Zesty, herbal, and vibrant.
Versatile: Works well with any sturdy white fish.
Leftovers are Delicious: Great cold in a salad or wrap!
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Ingredients
Grated zest of 1 lemon
¼ cup freshly squeezed lemon juice (about 2–3 lemons)
½ cup high-quality olive oil
2 teaspoons fresh oregano leaves, minced (or 1 teaspoon dried oregano)
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
4 to 6 swordfish steaks, ½ inch thick
5 ounces baby arugula
Instructions
Preheat a gas or stovetop grill until it’s very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, ½ tablespoon salt, and 1 teaspoon black pepper. Set aside.
When the grill is ready, season the fish with salt and pepper. Cook over medium-high heat for 2 minutes on one side, then turn and cook for an additional 1–2 minutes on the other side until almost cooked through. Transfer the fish to a flat dish, prick holes in the surface with a fork, and pour the lemon sauce over the fish while it’s still hot. Cover with foil and let rest for 5 minutes.
To serve, arrange the swordfish on plates or a serving platter, stack the arugula on top, drizzle with any remaining sauce, and sprinkle with lemon zest. Serve warm.
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Frequently Asked Questions (FAQ)
Q: Can I use a different type of fish for this recipe?A: Yes! While swordfish has a firm texture that’s ideal for grilling, you can substitute other sturdy fish like mahi-mahi, halibut, or tuna. Just keep an eye on the cooking time, as different fish may require slight adjustments.
Q: What’s the best way to know when the swordfish is cooked?A: Swordfish is ready when it turns opaque and easily flakes with a fork. Aim for a total cook time of about 3–4 minutes on each side, depending on thickness. Overcooking can dry it out, so watch it carefully.
Q: Can I prepare the sauce in advance?A: Absolutely! You can make the lemon-oregano sauce a day ahead and store it in the refrigerator. Just give it a quick whisk before serving to re-emulsify.
Q: Is there an alternative to grilling?A: If you don’t have access to a grill, you can cook the swordfish in a grill pan or cast-iron skillet on the stovetop over medium-high heat for similar results.
Q: How should I store leftovers?A: Store any leftover swordfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or enjoy cold in a salad or sandwich.
Q: Can I make this recipe without the red pepper flakes?A: Definitely! The red pepper flakes add a mild heat, but you can skip them if you prefer a milder flavor.
Q: What can I serve with this dish?A: This swordfish pairs beautifully with roasted vegetables, quinoa, or a side of rice. It’s also great alongside a fresh salad to keep things light.
Q: Can I use dried oregano instead of fresh?A: Yes, you can substitute 1 teaspoon of dried oregano if fresh isn’t available. Dried herbs have a more concentrated flavor, so you only need about half as much.
Q: How can I make this recipe even more lemony?A: Add extra lemon zest or serve with lemon wedges on the side for an extra burst of citrus flavor.
Q: Can I use arugula as a side salad instead of topping the fish?A: Absolutely! You can serve the arugula on the side as a salad. Dress it lightly with olive oil, lemon juice, salt, and pepper for a refreshing accompaniment.
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