Growing up, my mom would come home from the grocery store with Swordfish every now and then…and the moment I saw the seafood paper with that tag that said “Swordfish Steak,” while putting the groceries away, I knew something special was about to happen for dinner. So, when I saw swordfish at Trader Joe’s the other day, I picked up a pack to share that same culinary joy with my sous chef. It was a little risky since he is a bit touchy about which fish he likes and which he doesn’t…but he went to town on this meal (after a wee bit of struggle peeling the skin off the outer edge). I feel like there will be more swordfish recipes to come in the fairly near future!
We served our Swordfish over veggie infused Couscous alongside a Spinach Salad with Kalamata Olives. This would also pair very well with Greek Cucumber Salad or Spanakopita Rolls.
Time: 15 Minutes (plus marination time)
Ingredients:
- Swordfish Steak
- Greek Dressing
- Optional Garnish: Chopped Kalamata Olives would be great
Method:
- Place your swordfish steaks in a plastic zip top bag, and pour in some Greek dressing. Allow to sit in the fridge for 1-4 hours to marinate.
- When you’re ready to cook, heat your grill to medium heat.
- When your grill is ready, place your swordfish steaks on the grill, and allow to cook for 6-7 minutes.
- Flip, and cook for another 6-7 minutes until your fish firms up nicely and turns white (with nice grill marks).
- Remove from the grill when they reach an internal cooked temperature of 145 degrees F. Worry not if you’re above that…the marinade will keep your fish from drying out.
- Plate, devour, and enjoy!
