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Grilled Swordfish

by Claire Nolan and Alexis deBoschnek featured in The Ultimate Guide To Grilling Fish with Tasty 101

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • ¼ cup
    extra virgin olive oil (60 mL)
  • 2 lemons, juiced
  • 2 lemons, zested
  • ¼ cup
    fresh oregano leaf, chopped (5 g)
  • 2 teaspoons
    kosher salt
  • 1 teaspoon
    freshly ground black pepper
  • 4 swordfish fillets, 1 in (2 1/2 cm)
  • 1 lemon, sliced
    Calories 244
    Fat 14g
    Carbs 6g
    Fiber 1g
    Sugar 1g
    Protein 25g

Estimated values based on one serving size.

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Preparation

  1. In a 9x13-inch (22x33 cm) baking dish, whisk together the olive oil, lemon juice and zest, oregano, salt, and pepper.
  2. On a cutting board, pat the swordfish fillets dry with paper towels.
  3. Add the swordfish to the dish with the marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.
  4. Preheat the grill to 350°F (180°C).
  5. Arrange the lemon slices on the grill over indirect heat so that they’re touching each other and the entire surface is larger than the fish.
  6. Place the swordfish on top of the lemon slices and close the lid of the grill. Grill for 8 minutes, until the fish is just cooked through.
  7. Serve the fish with your favorite accompaniments with the grilled lemon slices squeezed over.
  8. Enjoy!
 

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