Variation
Spicy Gremolata: Add 1/2 teaspoon of red pepper flakes to the herb mixture.
Dinner · Seafood · Grilling · Mediterranean
Grilled Swordfish Steaks With Lemon Olive Gremolata
These grilled swordfish steaks are a restaurant-quality meal featuring a vibrant lemon and olive gremolata that perfectly cuts through the rich, buttery fish.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating
- 1
Prep the Fish
Pat the swordfish steaks dry with paper towels to ensure a good sear. Whisk together the olive oil, garlic, oregano, salt, and pepper in a shallow dish.
Tip: Do not marinate for more than 30 minutes or the acid will begin to break down the fish texture.
Gremolata Assembly
- 1
Mix Topping
In a small bowl, combine the parsley, minced olives, lemon zest, lemon juice, capers, and olive oil. Stir until well combined and set aside at room temperature.
Tip: Prepare this while the grill is preheating to let the flavors meld.
How to Make Grilled Swordfish Steaks With Lemon Olive Gremolata
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- 2
Sear the Steaks
Place the swordfish steaks on the hot grill. Cook undisturbed for 4 to 5 minutes, until distinct grill marks form and the fish releases easily from the grate.
- 3
Flip and Finish
Flip the steaks carefully using a sturdy spatula. Grill for another 3 to 4 minutes on the second side. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).
- 4
Rest and Serve
Remove the fish from the heat and transfer to a warm platter. Let the steaks rest for 3 minutes, then spoon a generous amount of the lemon olive gremolata over each steak before serving.
Chef's Tips
- Choose steaks that are at least 1 inch thick to prevent them from drying out during the grilling process.
- Look for swordfish that is firm and translucent with a clean, slightly sweet scent.
- Use a high-smoke-point oil for the grill grates, such as avocado or grapeseed oil.
What to Serve with Grilled Swordfish Steaks With Lemon Olive Gremolata
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of buttery couscous.
- Pair with a chilled glass of Sauvignon Blanc or Vermentino.
- Enjoy alongside a crisp green salad.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Orange Zest: Swap the lemon for orange zest and juice for a sweeter, floral profile.
Variation
Nutty Crunch: Stir in 2 tablespoons of toasted pine nuts to the gremolata.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water to maintain moisture.
Further reading
Frequently asked questions
How do I know when grilled swordfish steaks are done?
Swordfish is done when the flesh is opaque throughout and reaches an internal temperature of 145°F. It should feel firm to the touch but still juicy.
Can I use frozen swordfish for this recipe?
Yes, but ensure it is completely thawed in the refrigerator overnight and patted very dry before marinating to get a proper sear.
What is a lemon olive gremolata?
It is a fresh condiment made from chopped parsley, lemon zest, garlic, and in this version, chopped olives and capers for a salty kick.
Should I leave the skin on grilled swordfish steaks?
Yes, leaving the skin on during cooking helps the steak hold its shape. However, the skin is quite tough and usually discarded before eating.
Is swordfish a healthy fish choice?
Swordfish is a lean source of high-quality protein and contains essential nutrients like Selenium and Vitamin B12, though it should be eaten in moderation due to mercury levels.
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