Grilled Swordfish With Oregano Recipe

If you’ve been looking to impress your taste buds with something that’s both elegant and surprisingly easy to whip up, dive into this citrusy, herb-infused swordfish recipe that will have you feeling like the master of the grill!

I love making dishes that balance flavor and simplicity. My Grilled Swordfish with Oregano features succulent swordfish steaks marinated in olive oil, garlic, and freshly chopped oregano.

A touch of lemon juice finishes the dish and makes each bite a delightful taste experience. Best of all, you’re getting a rich source of protein and healthy fats.

Grilled Swordfish With Oregano Recipe Ingredients

• Swordfish Steaks: High in protein and omega-3 fatty acids, supports heart health.
• Olive Oil: Rich in healthy monounsaturated fats; adds flavor and moisture.
• Garlic: Contains antioxidants; provides pungent, aromatic flavor.
• Oregano: Adds aromatic herbal notes; contains antioxidants.
• Lemon Juice: Boosts freshness; excellent source of vitamin C.

Grilled Swordfish With Oregano Recipe Ingredient Quantities

• 2 swordfish steaks (about 6 ounces each)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• Lemon wedges, for serving

How to Make this Grilled Swordfish With Oregano Recipe

1. In a small bowl, blend the olive oil, minced garlic, chopped oregano, lemon juice, salt, and black pepper to create the marinade.

2. Dab the swordfish steaks with paper towels to absorb moisture. This is done to both enhance surface browning during cooking and to mitigate the risk of the fish steaming instead of searing.

3. Put the swordfish steaks in a shallow bowl or in a resealable plastic bag.

4. Swordfish steaks should be coated evenly with the marinade. For best results, allow the steaks to marinate for at least 30 minutes in the refrigerator. If you remember, turn the steaks a couple of times during the marinating period.

5. Set the grill to preheat at medium-high.

6. Take the swordfish out of the marinade, letting any excess drain off. Discard what is left of the marinade.

7. To stop things from sticking, lightly oil the grill grates.

8. Cook the swordfish steaks on the grill for about 4-5 minutes on each side. They should be opaque when done, and they should flake easily with a fork.

9. Take the grilled swordfish off the grill and allow it to rest for a couple of minutes.

10. Present the swordfish steaks with wedges of lemon placed decorously at their sides, and, if you like, add fresh oregano as a garnish. Enjoy!

Grilled Swordfish With Oregano Recipe Equipment Needed

1. Small mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Paper towels
6. Shallow bowl or resealable plastic bag
7. Grill
8. Tongs
9. Basting brush (optional, for oiling grill grates)
10. Fork (for testing doneness)

FAQ

• Can I use another type of fish instead of swordfish?Certainly! If halibut or mahi-mahi are used in place of swordfish, they too may need slight alterations in cooking time, due to variance in thickness. Beyond that, swordfish can be substituted for other firm white fish, with equally delicious results.
• Is fresh oregano necessary, or can I use dried?The vibrant flavor of fresh oregano is most desirable; however, if it isn’t available, you may use dried oregano. In that case, alter the amount as follows: 1 teaspoon dried oregano = 1 tablespoon fresh.
• How should I store leftover grilled swordfish?Keep uneaten food in a sealed container in the refrigerator for up to 48 hours. When it’s time to consume the food, reheat it using low power in the microwave or on a stovetop. If using a stovetop, you may need to add a little water to the pan to keep the fish from drying out.
• What are some serving suggestions for this dish?A side salad, roasted vegetables, or pilaf complements grilled swordfish nicely. The dish gets a bright, citrusy finish from lemon wedges.
• How do I know when the swordfish is fully cooked?When it flakes effortlessly with a fork and is opaque clear through, swordfish is cooked. Its internal temperature should hover around 145°F (63°C).
• Can I prepare this dish without a grill?Certainly! A grill pan can be used for this, and the swordfish can also be broiled in the oven. If you do these things, just adjust the method and timing to the cooking medium.

Grilled Swordfish With Oregano Recipe Substitutions and Variations

Olive oil: For a different flavor profile, use avocado oil or melted butter.
Oregano: If fresh is unavailable, use 1 teaspoon dried oregano. Alternate herbs: Use fresh thyme or basil for a different flavor note.
Juice of lemon: Exchange with juice of lime or white wine vinegar for a different acidity altogether.
Garlic: If there is no fresh garlic accessible, utilize 1/2 teaspoon of garlic powder.

Pro Tips

1. Marinating Time For enhanced flavor, consider marinating the swordfish steaks for up to 1 hour. If marinating longer, be cautious since the acid in the lemon juice can start to “cook” the fish, altering its texture.

2. Grill Marks To achieve attractive grill marks, avoid moving the fish around too much once it’s on the grill. Let it sit for about 2 minutes, then rotate 90 degrees to get crosshatch marks before flipping.

3. Internal Temperature Use a meat thermometer to ensure the swordfish is cooked to perfection. An internal temperature of 145°F (63°C) is recommended for optimal doneness.

4. Resting the Fish Allowing the swordfish to rest for a few minutes off the grill helps redistribute the juices, ensuring a succulent texture.

5. Extra Flavor Boost Consider adding a sprinkle of smoked paprika or a touch of red pepper flakes to the marinade for a subtle smokiness or hint of heat.