A quick and easy marinade is just a bottle of your favorite Italian dressing. Or if you, like me, prefer to make your dressings and marinades from scratch, here’s a lovely Greek-inspired vinaigrette with which to marinate the swordfish. Swordfish is a sturdy fish. It holds up like steak when you cook it, and like beef, takes well to marinating. It’s made with fresh lemon juice, olive oil, garlic, oregano, and thyme. Serve cold, cooked swordfish flaked on top of a green salad or as the main ingredient in a Fish Taco Salad Bowl. To reheat, place on a baking sheet, cover with foil, and reheat at 275°F for 15 minutes or until heated to 145°F.
Serve These Sides with Grilled Swordfish
Sugar Snap Pea Salad Mashed Rutabaga With Sour Cream and Dill Oven Baked Sweet Potato Fries Grilled Asparagus Broccoli Rabe With Caramelized Onions
To defrost frozen fish, keep it in its package, defrost slowly in a bowl of cold water.
1/2 cup extra virgin olive oil 1 1/2 tablespoons lemon juice 2 teaspoons minced fresh oregano 2 teaspoons minced fresh thyme 2 large cloves garlic, crushed 1 teaspoon finely grated lemon zest 1 teaspoon dried oregano 1 teaspoon fennel seeds, crushed 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt
Fish:
2 (6- to 8-ounce) swordfish steaks Olive oil, for oiling the grill Fresh lemon slices, for garnish
Place the fish in a non-reactive dish and cover with the marinade. Coat on all sides with the marinade. Cover and refrigerate for 30 minutes to 1 hour. Wipe the grill grates with a paper towel infused with olive oil to oil the grates so the swordfish steaks don’t stick when you turn them over. Turn over and cook for a few minutes longer, until the fish is just cooked through. Remove from heat and let rest a few minutes before serving. Serve with slices of fresh lemon.
