This delicious swordfish recipe, inspired by Gordon Ramsay, is a quick and easy meal perfect for busy weeknights or special dinners. With a zesty marinade of lemon, garlic, and soy sauce, it’s packed with fresh, vibrant flavors. Grilled to perfection and paired with charred lemons, this dish is both healthy and simple to prepare.
Ingredients Needed:
- 170-225g swordfish steaks, 1-inch thick
- 45ml extra-virgin olive oil
- 15ml low-sodium soy sauce
- 15ml sherry vinegar or red wine vinegar
- 9g minced garlic
- 1 tsp dried oregano
- 2 medium lemons (divided: 1 for zesting/juicing, 1 for grilling)
- Fresh parsley or cilantro, chopped, for serving
- Kosher salt, for serving
How To Make Swordfish Recipe?
- Mix the Marinade: In a dish, whisk together olive oil, soy sauce, vinegar, garlic, oregano, lemon zest (both lemons), and the juice of 1 lemon.
- Marinate the Swordfish: Add the swordfish steaks to the marinade and coat well. Let them sit for 10-15 minutes, flipping once.
- Preheat the Grill: Heat your grill to medium-high (375-400°F / 190-204°C) and oil the grates to prevent sticking.
- Grill the Swordfish: Grill the steaks for 4-5 minutes per side until the internal temperature is 135°F (57°C). Remove and rest for 10 minutes.
- Grill the Lemon: Place the halved lemon (cut-side down) on the grill and cook until charred, about 6 minutes.
- Serve: Sprinkle the fish with fresh parsley or cilantro and kosher salt. Squeeze grilled lemon juice over the top and serve hot.
Recipe Tips:
- Don’t Marinate Too Long: Keep marinating time between 10-15 minutes to avoid mushy fish.
- Use Fresh Lemons: Fresh lemon juice makes the flavor bright and tangy—don’t use bottled juice.
- Oil the Grill: Always oil the grill to stop the fish from sticking.
- Check the Heat: Use a thermometer to cook the fish to 135°F (57°C) for juicy results.
- Rest Before Serving: Let the fish sit for 10 minutes after grilling to stay moist and tasty.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the swordfish to room temperature, then store it in a sealed container in the fridge for up to 2 days.
- Freeze: Freeze-cooled swordfish by wrapping it well and placing it in a freezer container for up to 2 months.
- Reheat: Warm the fish in a skillet with some oil over medium-low heat for 3-4 minutes on each side.
Nutrition Facts:
- Calories: 215 kcal
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 90mg
- Potassium: 450mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 22g
Try More Gordon Ramsay Recipes: