If you’re searching for a substantial, steak-like fish that’s both flavorful and satisfying, look no further than Swordfish. This incredible fish, renowned for its firm texture and mild taste, truly shines when grilled. But to transform a simple grilled swordfish into an extraordinary culinary experience, we’ve crowned it with a vibrant, herb-packed Summer Gremolata. This delightful combination promises to awaken your palate and leave a lasting impression, making it a perfect healthy and easy fish recipe for any occasion.
While outdoor grilling is often the go-to for delicious seafood, we understand that sometimes the weather, or simply convenience, calls for an indoor approach. Don’t worry, you can still achieve those coveted char marks and a wonderfully smoky flavor right in your kitchen! For this recipe, we’ve successfully created those fabulous grill marks and perfectly cooked swordfish using a high-quality grill pan, demonstrating that exceptional grilled fish is always within reach, even without a traditional outdoor setup.
Choosing and Preparing the Perfect Swordfish for Grilling
Selecting fresh fish can sometimes feel intimidating, but with a few simple tips, you’ll become a pro at the fish counter. When choosing swordfish for grilling, aim for steaks that are approximately 1 to 1.5 inches thick. This thickness is ideal for achieving a beautiful sear on the outside while keeping the inside moist and tender. Thicker swordfish steaks hold up well to grilling temperatures and are less likely to dry out, ensuring a juicy result for your grilled swordfish recipe.
Visually inspect the swordfish flesh. It should exhibit a vibrant, pinkish-ivory hue, much like the examples in our photos. Avoid any steaks that appear dull, grayish, or discolored, as these are indicators of older fish. You might notice a darker red or brownish spot within the steak; this is the bloodline and is entirely normal. While edible, many prefer to trim the bloodline, especially if it runs along the edges, as it can have a stronger, more pronounced flavor compared to the rest of the mild flesh. Don’t hesitate to ask your fishmonger about the fish’s arrival date and freshness. Optimal freshness is typically within one to two days of being caught. A knowledgeable fishmonger can also assist with trimming the bloodline, ensuring you get the best quality fresh swordfish for your meal.
Fish Prep Techniques for a Perfect Sear
Proper preparation is crucial to grilling swordfish perfectly, leading to that irresistible crispy exterior and succulent interior. Begin by trimming away any discolored or overly thin edges from your swordfish steaks. Next, give the fish a quick rinse under cold water and then pat it thoroughly dry with paper towels. Excess moisture is the sworn enemy of a good sear, as it will steam the fish rather than allow it to develop a delicious crust, hindering those perfect grill marks.
For an even better sear, we recommend a technique called “drying out.” After patting the fish dry, place the swordfish steaks, uncovered, on a wire rack set over a plate or baking sheet. Refrigerate them for about 15-20 minutes. This short period allows the surface moisture to evaporate further, setting the stage for that sought-after golden-brown crust. Rest assured, this essential step won’t compromise the juicy, succulent interior of your cooked fish; it only enhances the exterior texture, making your grilled swordfish truly exceptional.
Many swordfish steaks come with skin on one side. We advise keeping the skin on during the grilling process. It acts as a natural barrier, helping the fish retain moisture and preventing it from sticking to the grill. However, swordfish skin is quite tough and generally unpleasant to eat. Once your swordfish is perfectly cooked, the skin will easily peel away, leaving you with tender, flaky flesh ready to enjoy.
When it comes to seasoning, simplicity is often best, especially when a flavorful topping like our Summer Gremolata is involved. We lightly season our swordfish with kosher salt and freshly ground black pepper, then brush it sparingly with olive oil just before grilling. While swordfish can certainly stand up to a variety of marinades and spice rubs, in this particular recipe, the vibrant Summer Gremolata provides all the complex, fresh flavors you could desire, allowing the natural, delicate taste of the swordfish to shine through beautifully.
What is Gremolata? A Classic Italian Condiment
Gremolata is a traditional Italian condiment, revered for its ability to brighten and lift even the richest of dishes. Classically, it’s composed of just three key ingredients: finely chopped fresh parsley, minced garlic, and the fragrant zest of a lemon. This simple yet powerful combination creates a burst of fresh, herbaceous, and zesty notes that cut through the richness of hearty meals, providing a refreshing contrast.
Historically, gremolata is most famously associated with osso buco, a slow-cooked veal shank dish. Its bright flavors are essential for balancing the deep, savory intensity of the meat and sauce. However, the true beauty of gremolata lies in its remarkable versatility. While the traditional trinity is perfect as is, there’s ample room for creative variations. Chefs and home cooks alike can tailor its profile to specific dishes, transforming it into something truly unique and spectacular, like our custom Summer Gremolata recipe.
Our Signature Summer Gremolata: A Flavorful Twist for Grilled Fish
For our Grilled Swordfish, we’ve embraced the spirit of innovation and crafted a “Summer Gremolata,” an enhanced version specifically designed to perfectly complement the robust flavor and meaty texture of swordfish. Imagine a harmonious blend of garden-fresh herbs and zesty accents, specifically curated to make a substantial piece of grilled fish sing with flavor, achieving a perfect balance between richness and bright, summery notes. We don’t replace the core components of traditional gremolata; instead, we introduce a few new teammates that elevate its profile, making it an ideal companion for swordfish and other firm, meaty grilled fish such as tuna, salmon, or even shark.
The delicious additions to our gremolata base include fresh mint, finely minced shallot, extra lemon juice, a touch of Fresno pepper, a pinch of red pepper flakes, and fresh cilantro. Each ingredient plays a crucial role in creating this complex and utterly delicious topping. The additional lemon juice provides a heightened acidity, which not only enhances the overall brightness but also beautifully balances the sweet and savory notes of the mint and cilantro. The shallot contributes a subtle sweetness and aromatic depth, its usual sharpness mellowed by the tangy lemon juice. Finally, the Fresno pepper and red pepper flakes are incorporated to provide just the right amount of gentle heat – enough to add an intriguing “exotic” dimension without overpowering the dish or making it excessively spicy. This delicate warmth beautifully complements the thick, hearty nature of swordfish, adding another layer of Mediterranean-inspired complexity to every bite of your grilled swordfish.
Mastering the Art of Grilling Swordfish: Indoor & Outdoor Methods
Whether you’re firing up an outdoor grill or opting for the convenience of an indoor grill pan, mastering the technique for grilling swordfish ensures a tender, juicy result every time. The key is high heat for a good sear, followed by a slightly lower temperature to cook through without drying the fish out. This method locks in flavor and moisture, creating a truly memorable seafood dinner.
For indoor grilling, as mentioned earlier, a quality grill pan is an absolute game-changer. Our experience with the Calphalon Premier™ Hard-Anodized Nonstick 11-Inch Square Grill Pan has been exceptional for this Grilled Swordfish recipe. Its superior nonstick performance ensures that even delicate fish like swordfish won’t adhere, allowing for effortless flipping and beautiful grill marks. The hard-anodized construction provides incredibly even heating, which is crucial for uniform cooking and preventing hot spots that can burn or dry out parts of the fish. Furthermore, its metal utensil-safe surface offers worry-free use, making it a reliable choice for achieving perfectly grilled results every time, without the fuss of an outdoor grill. This makes delicious indoor grilling of fish both simple and satisfying, truly a lifesaver for aspiring home chefs.
When grilling, whether using a pan or an outdoor grill, ensure your cooking surface is preheated to a high temperature, then reduce to medium-high just before placing the fish. This initial burst of heat creates that desirable crust and distinct grill marks. Swordfish cooks relatively quickly; generally, about 5 minutes per side for a 1-inch thick steak will yield a medium-rare to medium doneness, which is ideal for preserving its succulence. The internal temperature for cooked swordfish should reach 130-135°F (54-57°C) for medium-rare, or up to 140-145°F (60-63°C) for medium. Remember, fish continues to cook slightly after being removed from the heat, so resting it for a few minutes before serving is essential to allow the juices to redistribute, ensuring maximum tenderness and flavor for your perfectly grilled swordfish.
Discover more delicious recipes using our trusted Calphalon cookware, bakeware, and cutlery products, ensuring consistent quality in your culinary adventures:
- Spicy Grilled Watermelon Salad
- Chicken Piccata with Caper Lemon Butter Sauce
- Roasted Red Pepper Pesto and Mozzarella Babka
- Olive and Artichoke Braised Chicken with Barley Pilaf
Serving Suggestions and Perfect Pairings
The beauty of this Grilled Swordfish with Summer Gremolata lies in its versatility. It’s a complete flavor profile on its own, but pairing it with the right side dishes can elevate your meal even further. For a light and refreshing option, consider serving it alongside a simple green salad with a vibrant vinaigrette dressing, or a hearty quinoa salad packed with fresh, seasonal vegetables. Roasted asparagus, grilled zucchini, or a medley of cherry tomatoes and bell peppers would also make excellent companions, complementing the fresh, zesty notes of the gremolata. A simple couscous or rice pilaf would also serve as a wonderful base, absorbing the delicious juices and balancing the bold flavors.
For wine enthusiasts, this dish pairs beautifully with crisp, dry white wines. Think refreshing varietals like Sauvignon Blanc, Pinot Grigio, or a light-bodied Vermentino, which will echo the lemon and herbaceous flavors of the gremolata. A dry rosé would also be a fantastic choice, especially on a warm summer evening, offering a delightful and refreshing contrast to the richness of the swordfish. Craft beers with citrus notes, like a Belgian Witbier or a Pale Ale, could also provide an interesting and harmonious pairing, enhancing your overall dining experience.
The Health Benefits of Swordfish: A Nutritious Choice
Beyond its incredible taste and firm, steak-like texture, swordfish is also a fantastic choice for a healthy diet. It’s an excellent source of lean protein, essential for muscle repair, growth, and overall bodily function, and is relatively low in calories. Additionally, swordfish is rich in heart-healthy Omega-3 fatty acids, particularly EPA and DHA, which are known to reduce inflammation, support brain function, and contribute to overall cardiovascular health. It also provides a good supply of important vitamins and minerals, including Vitamin D, Vitamin B12 (crucial for nerve function and red blood cell formation), selenium (a powerful antioxidant), and niacin. Incorporating swordfish into your meals is a delicious and effortless way to enjoy significant nutritional benefits, making this grilled swordfish recipe not just a treat for your taste buds, but a smart choice for your well-being too.
Enjoy Your Grilled Swordfish with Summer Gremolata!
We are confident that you will absolutely adore this recipe for Grilled Swordfish with Summer Gremolata. Its combination of perfectly cooked, succulent swordfish and a bright, fresh, and slightly spicy herb topping is truly a match made in culinary heaven. It’s an ideal dish for a light summer dinner, a special occasion, or simply when you’re craving fresh seafood bursting with Mediterranean-inspired flavor. We encourage you to give it a try and make it a staple in your healthy recipe collection!
If you prepare this delicious meal, we would love to hear from you. Please leave us a comment below to share your experience, or tag us on Instagram @cooking_with_wine! Your feedback and culinary creations inspire us greatly, and we love seeing your delicious results.
Explore some of our other popular seafood and healthy dishes for more culinary inspiration:
- Delicious Red Snapper Amandine
- The Best Homemade Shrimp Scampi
- Grilled Salmon with Passion Fruit Glaze
- Seared Ahi with Spicy Dipping Sauce
- Perfectly Seared Scallops
📖 Recipe: Grilled Swordfish with Summer Gremolata
Grilled Swordfish with Summer Gremolata
If you are looking for a nice steak-like fish, Swordfish is for you, and this Grilled Swordfish with Summer Gremolata will delight the palate!
📌 Pin Recipe
Ingredients
For the Swordfish
- 2 Swordfish steaks – at least 1-inch thick
- Pinch of salt and black pepper
- Olive oil for brushing the fish
- 1 lemon , sliced in half to squeeze onto the fish at the end (optional)
For the Summer Gremolata
- Zest of 2 lemons
- Juice of 2 lemons (approx. 5 tablespoons or 75g)
- 1 tablespoon garlic , minced (approx. 2g)
- 1 tablespoon shallot , minced (approx. 2g)
- 1 Fresno pepper , finely chopped
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons fresh parsley , finely chopped (approx. 11g)
- 2 tablespoons fresh cilantro , finely chopped (approx. 5g)
- 1 tablespoon fresh mint , finely chopped (approx. 3g)
🛒 Get ingredients with Instacart
Instructions
Rinse your swordfish thoroughly and pat it very dry with paper towels. For an even better sear, place the steaks, uncovered, on a wire rack in the refrigerator for about 15-20 minutes while you prepare the gremolata.
Combine all gremolata ingredients (lemon zest, lemon juice, minced garlic, minced shallot, finely chopped Fresno pepper, crushed red pepper flakes, finely chopped parsley, cilantro, and mint) in a small bowl. Mix well to combine. Set aside to allow the flavors to meld for at least 15-25 minutes before serving.
Remove the swordfish from the refrigerator. Season lightly on both sides with kosher salt and black pepper, then thinly coat each steak with olive oil. Heat your grill pan (or outdoor grill) over high heat for 3-5 minutes until very hot. Once hot, reduce the heat to medium-high and carefully place the swordfish steaks on the hot surface. Grill for approximately 5 minutes per side for a 1-inch thick steak, or until an internal temperature of 130-135°F (54-57°C) is reached. Remove from heat, let rest for a few minutes to allow juices to redistribute. Top generously with your prepared Summer Gremolata and serve immediately, with an optional half lemon for an extra squeeze of juice.
Nutrition Information
Calories: 262 kcal | Carbohydrates: 4g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 148mg | Potassium: 818mg | Fiber: 1g | Sugar: 1g | Vitamin A: 993IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 1mg
❤️ Tried this recipe? Let us know how it was!