Prep 15 mins
Cook 10 mins
This is an excellent way to prepare swordfish. The fish turns out flavorful and moist. I made this dish one night paired with my Skillet Italian Herbed Country Potatoes and fresh corn on the cob. A delicious summertime meal! Please note preparation time does not include time required to marinate.
- 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)
- 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.
Great marinade and recipe - used dry herbs and it turned out fine. I'll try this on chicken and salmon, too.
Quick and easy. I used a tangerine balsamic from Cottonwood, AZ and dry herbs. As always I looked for a recipe at the last moment so I didn't marinate 3-4 hours, only a couple. But very good indeed. And I agree with maryp040 that this would be good on chicken or salmon.
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.