Ina Garten Grilled Swordfish Recipe
Are you ready for a fancy dinner at home? The Ina Garten Grilled Swordfish Recipe is truly perfect.
Ingredients
- 4 swordfish steaks about 1 inch thick.
- 1/4 cup of good olive oil.
- 2 teaspoons of grated lemon zest.
- 2 tablespoons of fresh lemon juice.
- 1 tablespoon of minced fresh rosemary.
- 1 teaspoon of kosher salt.
- 1/2 teaspoon of black pepper.
- 2 cloves of garlic minced very fine.
- Fresh lemon wedges for serving.
- Extra parsley for a pretty green look.
Instructions
Dry the Fish
- Take the swordfish out of the fridge. Pat the steaks dry with a paper towel. This helps the fish get a good sear.
Make the Herb Marinade
- Whisk olive oil, lemon zest, and lemon juice. Add the rosemary, garlic, salt, and black pepper. Stir until the mixture is well combined.
Coat the Steaks
- Brush the marinade onto both sides of the fish. Use a pastry brush to cover every inch. Let it sit for ten minutes only.
Heat the Grill
- Clean your grill grates very well first. Heat the grill to a medium-high temperature. Lightly oil the grates so fish does not stick.
Start the Grilling
- Place the fish steaks on the hot grill. Do not move them for a few minutes. This creates beautiful, dark grill marks.
Flip the Fish
- Cook the first side for five minutes. Flip the steaks over gently using your tongs. The fish should feel firm to the touch.
Check for Doneness
- Cook the second side for five more minutes. The inside should reach 145 degrees Fahrenheit. Do not overcook the swordfish steaks.
Rest and Serve
- Move the fish to a clean plate. Let it rest for two tiny minutes. Serve with extra lemon wedges and fresh parsley.
Notes
- Buy thick steaks for the best results.
- Thin steaks can dry out very quickly.
- Use fresh rosemary instead of the dried kind.
- It makes the flavor much more bright.
- Make sure your grill is very hot first.
- High heat seals in all the tasty juices.
- Do not marinate the fish for too long.
- The lemon juice can make the fish mushy.
- Always oil the grill grates before you start.
- This prevents the fish skin from tearing apart.
- Let the fish rest before you cut it.
- This keeps the center very moist and delicious.