Crispy Parmesan Swordfish With Creamy Aioli Dipping Sauce
Looking for ways to make the kids enjoy seafood? Then this is the recipe youre searching for!
The parmesan coating makes swordfish yummy enough for all ages to enjoy. Its deliciously crispy on the outside and tender and flaky on the inside.
The dipping sauce is creamy and tangy enough to balance the saltiness of the fish.
Why Swordfish Needs Sauce
The mild flavor of swordfish makes it great for those who dont like fishy fish, but that also means it needs marinades and sauces to punch up the flavor. For a zesty, easy, no-cook sauce, I like to combine lemon zest, lemon juice, fresh mint and parsley, garlic, some red pepper flakes for a little heat, and olive oil. Brush some of this sauce onto the swordfish before salting and grilling, then serve the remainder at the table, where I recommend you drag every bite of fish through it.
How To Grill Swordfish On A Gas Grill
Grilling is one of the tastiest as well as the healthiest way of cooking almost any type of fish. If you want a particular fish that is meaty and can be an alternative for your red meat proteins, I highly recommend trying swordfish.
It is a great alternative is you are tired of having tuna or salmon. The mildly sweet flavor that swordfish has is perfect especially if you pair it with some tasty marinade.
Grilling is the best way to enjoy it, but you might be wondering how to grill swordfish the right way. It is a fact that a swordfish steak can be very easy to overcook.
That is why I will be sharing with you a delicious, and more importantly, a very simple recipe of grilled swordfish on a gas grill.
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How To Choose Swordfish Steaks For Grilling
Swordfish rarely arrives at your local fish market wholeit’s just too big of a fish. This makes it harder to determine the freshness of what you’re buying. You can’t check the clearness of the eyes or the pinkness of the gills, or use any of the handful of other methods we recommend for judging freshness when you’re planning to cook a whole fish. With swordfish, you have only a few ways to determine if it’s still good to eat.
It’s difficult to judge the freshness of swordfish by looks alone, but it doesn’t hurt to consider appearances. Look for swordfish steaks that are light in color, ranging from cream to gently pink to ivory. What you don’t want is swordfish flesh that’s turned a dull brown tint. Swordfish also has some darker muscle tissue that runs through it, which can turn a deeper brown with age if there’s a slight reddish tint, that can suggest freshness.
A better measure is smell. Like all fish, swordfish at the market should never be stinky or smell unpleasantly fishy. Instead, it should have a faint and distinctly clean fish aroma. These can be difficult for some folks to tell apartisn’t any fishy smell a bad smell?but there is indeed a difference. Think of it this way: You want your fish to smell like a pleasant ocean breeze, not like the docks after a day in the hot sun.
This is easy enough to avoid if you follow our grilling instructions below, but before any of that, you want to choose swordfish steaks that won’t make things harder than necessary.
Gather The Ingredients For Grilled Swordfish
Before you do anything else, you will need to gather all the ingredients necessary to make this delightful dish. Take a trip to your local grocery store, and grab a few swordfish steaks and a couple of lemons. To add the most wonderful flavor to this dish, be sure to get a few sprigs of fresh thyme, fresh basil, and fresh parsley. You will also need kosher salt and a cup of olive oil. Last but not least, get a few cloves of garlic and some red pepper flakes. Believe it or not, that is all you will need to start cooking!
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Grilled Swordfish Marinade Faq
Can you marinate swordfish too long?
Swordfish is more delicate than meats that you might marinate. So yes, you can marinate the fish too long. Especially with our swordfish marinade, with the soy sauce, we suggest keeping the marinating to about 5 minutes. You could lengthen the time for a less salty marinade, but still the marinating should be much shorter for swordfish as you would meat.
What flavors go well with swordfish?
I like to prepare swordfish with Asian flavors, such as the soy sauce based marinade we use here. Swordfish can also be good with a more Mediterranean flavor profile, based on olive oil, garlic, lemon and fresh herbs.
Can I vary the ingredients in this marinade?
Yes. I would stick with the soy sauce and garlic as a base, but beyond that you can mix things up. You can try other vinegars we have used champagne vinegar for instance. Fresh ginger would be nice if you have it. You can also swap sugar for the honey.
How do you know if swordfish is done?
Swordfish is done when the fish is white all the way through, which takes about 12 minutes of total grilling time in this recipe. Check for doneness by moving the fish to a platter and cutting a piece open slightly to see if is cooked through. Your cooking time will depend on the thickness of your swordfish and how hot your grill is. You dont want to overcook swordfish or it will get dried out.
How To Prepare Swordfish Steaks For Grilling
If you bought frozen swordfish steaks, you will need to let them thaw before cooking. The best way to do this is to place it in your refrigerator overnight. Once your steaks thaw, trim off any excess fat or red areas.
As mentioned above, swordfish steaks pair great with marinades. There are hundreds of marinade recipes you can use, but the process for preparing the swordfish to grill is similar across the board. After youve mixed your marinade, place the steaks in the marinade for at least 15-30 minutes.
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How To Grill Swordfish
The key to moist grilled swordfish is to remove it from the heat once it reaches medium rare and to let it rest.
- The best way to know if swordfish is done on the grill is by using an instant read thermometer to check the internal temperature. When the swordfish is cooked through, it should feel firm, flake easily, and no longer be translucent.
- Swordfish cooks in 8 to 10 minutes over medium-high heat. Flip swordfish halfway through cooking.
- Let swordfish rest 10 minutes before serving. As with meats , resting allows the juices to reincorporate, giving you the moistest grilled swordfish.
This recipe includes my favorite simple grilled swordfish marinade made with soy sauce, vinegar, garlic cloves, lemon, and herbs, which pairs wonderfully with a side of Roasted Tomatoes.
This is a hearty fish that can stand up to bold flavors, so feel free to play around.
For grilled swordfish seasoning, you can use any of your favorite blends, or try my Salmon Seasoning.
For serving you could try a salsa like this sweet and spicy avocado pineapple salsa from pineapple glazed salmon!
Wash The Herbs And Zest The Lemon
Now that you have all of the items gathered in front of you, it’s time to begin! Start by grabbing the lemons and your fresh herbs. Run them under the sink to wash and dry them. This ensures they will be clean and ready to go for cooking.
Next, grab your lemons and a measuring cup, and zest and juice one lemon into the cup. Then, juice another lemon as well, but don’t add the zest into the same cup. The last thing you need to add at this point is the fresh thyme.
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Garlicky Cilantro Lime Swordfish Kebabs
I love dinner recipes that are quick and easy but dont skimp on flavor. And this garlicky cilantro-lime swordfish kebabs tops the list.
The simple marinade is made with fresh ingredients for an intensely flavorful bite. This recipe will be a staple once you get a taste.
This broiled swordfish recipe is a perfect showcase for one of my favorite flavor combinations.
The lemon zest and rosemary complement each other in the most mouth-watering way.
Its smoky, zesty, and bright, so its perfect for a quick meal to brighten your day!
Theres nothing quite like a delicious fish sandwich for a light meal on the go.
This blackened swordfish sandwich combines all the good stuff in one bite!
The spicy slaw adds a bit of surprise to the classic fish sandwich. It has the perfect balance of spice and crispiness to make your tastebuds dance.
Lets Grill Some Swordfish
Grilling tends to be quick anyway, but grilling fish is extra fast! So it can be helpful to make sure your sides are ready, or nearly ready, before you put the fish on the grill.
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What Is The Best Temperature To Grill Swordfish
Grill swordfish in direct medium heat because it is dense and the thick steaks thrive in direct medium heat. You wont over cook the center of the grill with these handsome grill marks because it will take three to five minutes to cook each side.
Simple Grilled Swordfish is a great lean fish steak that is simple to make using ingredients that you already have on hand. This recipe is designed specifically for swordfish, a firm, lean, meaty fish. This recipe can also be used with tuna or thresher sharks. You can easily make this delicious lean steak with all the ingredients you have on hand, and its a great choice for a party. Thaw your fish within 1-2 hours, depending on the thickness of your fillet. Rachel will walk you through every step of this recipe in the video below.
Tips For Grilling Swordfish
Swordfish steaks cook through in less than ten minutes and all thats needed to prepare them for the grill is a little lemon juice, olive oil, salt, and pepper.
- Preheat the grill: Start with clean grill grates and preheat to a high temperature.
- Season the fish: Drizzle the swordfish steaks with lemon juice and let them sit for a minute to absorb it, then rub both sides with olive oil and season with salt and pepper.
- Oil the grates: Even though you oiled the fish, its important to oil the grill grates too.
- Grill the swordfish: Grill until the steaks are opaque all the way through. Depending on thickness, 3-1/2 to 4-1/2 minutes per side should be plenty .
- Top with compound butter: A compound butter melts over the fish just as it comes off the grill and adds extra flavor and moisture.
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My Grilled Swordfish Recipe With Tomato
While there are myriad of ways to cook swordfish, from searing the steaks in a hot cast iron pan to baking or broiling them in the oven, I find the most flavorful way to cook them is to grill them.
It only takes mere minutes to grill swordfish steaks to succulent, juicy perfection, about 3 to 4 minutes per side depending on thickness.
That hint of charred flavor from grilling lends even more flavor to the steaks, and you can achieve this by using either a grill pan , or your outdoor grill.
For added deliciousness, marinating swordfish steaks is a terrific way to go….
The ingredients I use in my recipe create a lot of savory, bright flavor, and penetrate the mild swordfish for juicy results once the fish is grilled.
And to make this recipe extra irresistible, I like to finish the grilled swordfish steaks with a simple little tomato-olive salad, with a flourish of fresh parsley and basilabsolutely scrumptious!
Here’s a glance at my grilled swordfish recipe:
Heat The Grill And Remove The Fish From The Marinade
Turn the grill to high heat for about seven to 10 minutes. Be sure to clean it well with a grill brush to get anything left from your last meal. Once the time is up, reduce the heat to medium. Then, remove the fish from the marinade, and place the pieces on the grill.
Grill each swordfish for three to five minutes per side until they release from the grill and the inside turns flaky and opaque. You can also check to see when the thermometer reaches 130 F in the thickest part of the fish. If you’d like, you can cut a fourth lemon in half, and grill it for three minutes to squeeze over the fish at the end.
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What Is The Best Way To Thaw Fish
The safest way to thaw fish is to simply place it into a refrigerator and allow it to thaw overnight. If you need your fish thawed faster, place it into an airtight plastic bag. If it is already sealed in an individual plastic bag, theres no need to place it into another bag. Place the plastic encased fish into a mixing bowl and fill the bowl with cold water to cover. Place the bowl into the fridge. Your fish should be thawed within 1-2 hours, possibly less if it is a thin fillet. Once defrosted, fish should be used immediately.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weve always got you covered with our cooking show. You can find the complete collection of recipes on , , or our , or right here on our website with their corresponding recipes.
Simple Grilled Swordfish
How Do You Know When Swordfish Is Done On The Grill
Using touch is tricky, as its a firm fish to begin with. If you have an internal thermometer, look for a temperature of 130°F at the thickest part. Otherwise, if you have a fish with a 1-inch thickness, or even 1 1/2 -inch, 5 to 6 minutes on the first side, and 3 or 4 on the second side should get you to a perfectly cooked piece of fish.
You can add time for a thicker piece of swordfish, but I dont recommend going thinner than 1-inch on the grill, since the inside will probably overcook before the outside gets those nice grill marks.
When the fish it done, it should separate into flaky chunks when pressed.
Grilled Swordfish: Meaty, firm, dense, swordfish very simply marinated grills up like a dream.
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Tips For The Perfect Fish
- This marinade can be made up to 3 days before you plan to use it. Simply store the marinade in the fridge until youre ready to add your swordfish. The olive oil may solidify in the fridge, if this happens, leave the marinade at room temperature for about 20 minutes before you use it.
- You can use other types of seafood in this marinade such as halibut, salmon, shrimp and scallops.
- I use a microplane to quickly grate my lemon zest.
- You can use whatever herbs you have on hand such as green onions, basil or dill.
- I typically grill my swordfish outdoors when the weather is nice, and indoors on a non stick grill pan on cold days. Either way will work just fine!
Ingredients Needed To Make Grilled Swordfish
It only takes a handful of simple ingredients to make this amazing grilled swordfish! Combined, they create something that rivals even the best seafood restaurants! Youre going to love the texture of the fish and how it turns out.
- Fish Seasoning: This is the #1 best fish seasoning and the secret to this amazing swordfish recipe!
- Olive Oil: Olive oil serves as the base of the marinade for the fish.
- Garlic Cloves: Fresh garlic always! Feel free to use jarred minced garlic if that is easier.
- Soy Sauce: This salty, flavorful soy sauce helps tenderize the fish as it marinates.
- Worcestershire Sauce: A little smokey flavor from Worcestershire sauce added in is yummy.
- Lemon: Just the juice of one lemon! Lemon is the greatest flavor for fish.
- Swordfish Steaks: One pound of swordfish steaks for this recipe!
- Lemon andParsley: Fresh lemon and parsley garnish and brighten the flavors of this dish. It also makes the presentation beautiful.
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How To Buy Swordfish Steaks
When looking for swordfish steaks to buy, your best bet is to buy fresh from a fish counter. If you are buying frozen swordfish steaks, be sure the reddish areas are not brown. Browning indicates that the swordfish is old. Swordfish steaks should be firm and lean and be 1 inch in thickness.
Swordfish is in season from May to December and is typically caught off the coast of California. They often have limited availability due to their placement on Greenpeace Internationals Red List Fish.
Be aware that the FDA recommends that young children, pregnant women, and women of child-bearing age do not eat swordfish as it contains high levels of methylmercury.