Herb Marinated Grilled Swordfish Recipe

Olive oil: A rich, flavorful oil that forms the base of the marinade and helps to keep the fish moist during grilling.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy flavor that balances the richness of the swordfish.

Garlic: Minced garlic provides a pungent, aromatic element to the marinade.

Parsley: Freshly chopped parsley adds a fresh, slightly peppery flavor.

Basil: Fresh basil brings a sweet, aromatic note to the marinade.

Salt: Enhances the natural flavors of the fish and the marinade.

Black pepper: Freshly ground black pepper adds a hint of spice and complexity.

Swordfish: Thick, meaty steaks that are perfect for grilling and absorb the flavors of the marinade beautifully.

When marinating swordfish, ensure the marinade evenly coats each steak by turning them a few times during the marination period. This helps the flavors penetrate the fish more deeply. Additionally, pat the fish dry with a paper towel before placing it on the grill to achieve a nice sear and prevent sticking.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and mild flavor, making it a good alternative for grilling.

• Freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor that complements the fish well.

• Minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh garlic.

• Chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, slightly citrusy flavor that pairs well with fish.

• Chopped fresh basil - Substitute with chopped fresh oregano: Oregano has a robust flavor that can stand up to grilling and complements the other herbs.

• Salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• Freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to achieve a similar level of spiciness.

• Swordfish - Substitute with mahi-mahi: Mahi-mahi has a firm texture and mild flavor, making it a good alternative for grilling.

• Allow the swordfish to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Place the cooled swordfish steaks in an airtight container. If stacking, separate each steak with parchment paper to avoid sticking.
• Store in the refrigerator for up to 2 days. For longer storage, freezing is recommended.
• To freeze, wrap each swordfish steak tightly in plastic wrap, then place in a freezer-safe bag or container. Label with the date for easy tracking.
• For best quality, consume frozen swordfish within 2-3 months. Beyond this, the texture and flavor may degrade.
• When ready to use, thaw the swordfish in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat gently in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of olive oil to maintain moisture.
• Avoid microwaving as it can make the swordfish rubbery and unevenly heated.

• Oven Method: Preheat your oven to 275°F (135°C). Place the swordfish steaks on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. This method ensures the fish remains moist and flavorful.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a splash of olive oil or a pat of butter to the pan. Place the swordfish steaks in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through. This method helps retain the fish's moisture and enhances its flavor.

• Microwave Method: Place the swordfish steaks on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can dry out the fish.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the swordfish steaks in the basket, cover, and steam for about 5-7 minutes or until heated through. This gentle method helps maintain the fish's delicate texture and flavor.

• Sous Vide Method: If you have a sous vide machine, preheat it to 130°F (54°C). Place the swordfish steaks in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in the water bath and heat for about 30 minutes. This method ensures even reheating without drying out the fish.

• Mixing bowl: Use this to whisk together the olive oil, lemon juice, garlic, parsley, basil, salt, and black pepper.

• Whisk: This will help you combine the marinade ingredients thoroughly.

• Shallow dish: Place the swordfish steaks in this dish to marinate them evenly.

• Refrigerator: Use this to chill the marinating swordfish for at least 30 minutes.

• Grill: Preheat this to medium-high heat to cook the swordfish steaks.

• Tongs: These will help you turn the swordfish steaks on the grill without breaking them.

• Fork: Use this to check if the fish flakes easily, indicating it is done.

• Serving platter: Transfer the grilled swordfish to this for serving immediately.

Prepare the marinade in advance: Mix the olive oil, lemon juice, garlic, parsley, basil, salt, and black pepper the night before to save time on the day of grilling.

Use a resealable bag: Place the swordfish steaks and marinade in a resealable plastic bag for easy coating and cleanup.

Preheat the grill: Start preheating your grill while the swordfish is marinating to save time.

Multitask: While the swordfish is marinating, prepare any side dishes or salads to serve with the meal.