Swordfish Marinated in Lemon, Rosemary & Garlic
Submitted by travsancam
Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.
YIELD
4 steaksPREP
20 minCOOK
20 minREADY
2 hrsSometimes the best thing you can do for a gorgeous piece of swordfish is almost nothing. A simple marinade of lemon zest strips, fresh rosemary, crushed garlic, and good olive oil does all the heavy lifting here.
After a couple hours in the fridge soaking up those flavors, the steaks hit the grill or broiler and pick up a beautiful golden crust while staying juicy and opaque at the center.
A scattering of briny capers and a squeeze of fresh lemon right before serving ties the whole plate together. This is Mediterranean cooking at its most honest.
Pro Tips
- Use thick-cut steaks (¾ inch) so they can handle the high heat without drying out. Thin cuts will overcook before you get any color.
- Don’t skip the capers. That salty bite against the lemon and rosemary is what makes the dish sing.
- Spoon the leftover marinade bits (lemon zest, rosemary) onto the steaks when you flip them so nothing goes to waste.
Ingredients
Directions
Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer.
Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade.
Cover and marinade in the refrigerator for 1 to 2 hours.
Brush the grill or broiler pan with a thin film of oil.
Just before serving time, preheat the grill or broiler.
Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter.
If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source.
Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat.
Using a spatula, carefully turn each steak .
Spoon any marinade and pieces of lemon zest and rosemary on to the tops of the steaks.
Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes.
Serve garnished with capers and lemon wedges.
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