Grilled Italian Marinated Swordfish
photo by DianaEatingRichly
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 swordfish steaks (sliced no more than 1-inch thick)
- 4 tablespoons olive oil (reserve 1 tbs. for brushing grill rack)
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped fine
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
directions
- Place swordfish steaks in a zip-lock bag, leaving the bag unsealed.
- In a small bowl, combine 3 tbs. olive oil and remaining ingredients to make marinade mixture.
- Pour marinade into bag with fish, tossing fish with fingers until fully coated.
- Seal bag, releasing as much air as possible.
- Marinate in refrigerator for 3 to 4 hours.
- Preheat grill to medium-high heat.
- Once grill is searing hot, brush grill rack with remaining tablespoon of olive oil.
- Grill fish for 3 to 5 minutes on each side or until center of steaks are cooked through, and fish flakes easily when forked.
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Reviews
-
This was tremendous. Use only fresh ingredients. I cannot stress this enough. We used the sage and rosemary from our garden and fresh thyme and garlic from the store. Swordfish from our local fish market. It literally blew us away. One thing we didn't do is add the lemon juice to the marinade. Makes for easily overcooked fish. We added it after flipping on the grill and only a little bit... say 1/2 teaspoon for each 3/4 lb steak. Yes there are leftovers and yes, oh yes it will be amazing. Served with grill steamed brussel sprouts (s&p only), large portabella mushroom (plain) cap slices and complementary herbed rice w/ a tad of rice vinegar. What an exemplary dinner and at best it took 30-35 minutes to prepare in total.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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