Serves: 4
Ingredients:
- 4 (4 -6 oz) wild-caught swordfish steaks
- ¼ cup extra virgin olive oil
- 1½ tbsp honey
- 1½ tbsp Bragg’s liquid aminos (or soy sauce)
- 1 tsp lemon zest
- ½ tsp dried parsley
- ½ tsp dried thyme
- ¾ tsp garlic, minced
- ½ tsp finely ground sea salt
- ¼ tsp ground black pepper
Instructions:
- In a bowl or resealable bag, whisk together the olive oil, honey, liquid aminos, lemon zest, dried parsley, dried thyme, sea salt, and ground pepper.
- Reserve about 1 tbsp of the marinade for later. Add the minced garlic to the remaining marinade and stir.
- Add the swordfish to the marinade, turning to coat evenly.
- Cover or seal and marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Preheat an outdoor grill or grill pan over medium-high heat.
- Remove the swordfish from the marinade and gently scrape off excess herbs or garlic so they don’t burn on the grill.
- Grill for about 5 – 6 minutes per side, or until the swordfish is just cooked. See recipe note below.
- Optional: Heat the reserved marinade and then brush it over the fish just before serving. Enjoy!
adapted from Dinner At The Zoo
Recipe Notes:
- Swordfish is a firm, meaty fish and holds up beautifully on the grill.
- Don’t overcook. Swordfish is best when just cooked through so it stays juicy.
- Marinade must be heated before brushing on cooked fish since it had raw fish in it.
- Can substitute Hot Honey for regular honey for some spice.
Swordfish is one of my favorite fish to grill. It’s hearty, flavorful, and feels a little special while still being easy enough for a casual dinner.
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