Imagine a culinary journey where succulent swordfish meets the vibrant flavors of a zesty olive chimichurri, transforming your ordinary dinner into an extraordinary Mediterranean feast. This recipe isn't just a meal; it's a sensory experience that combines the robust char of perfectly grilled fish with a tantalizing marinade that promises to elevate your cooking game from ordinary to extraordinary. Whether you're a seafood enthusiast or a grill master looking to impress, this Marinated Grilled Swordfish with Olive Chimichurri will transport you straight to the sun-drenched coastlines of the Mediterranean.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Swordfish steaks
- Olive oil
- Lemon juice
- Garlic
- Fresh parsley
- Red pepper flakes
- Salt
- Pepper
Instructions
- Pat the swordfish steaks dry with paper towels to remove excess moisture, ensuring they will sear properly on the grill.
- In a shallow dish, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon red pepper flakes, salt, and freshly ground black pepper to create the marinade.
- Place swordfish steaks in the marinade, turning to coat evenly. Let marinate at room temperature for 15-20 minutes, allowing flavors to penetrate the fish.
- Preheat grill to medium-high heat (around 400-450°F), cleaning and oiling the grates to prevent sticking.
- For the olive chimichurri, finely chop fresh parsley and mix with chopped olives, additional minced garlic, olive oil, lemon juice, red pepper flakes, salt, and pepper.
- Remove swordfish from marinade, letting excess drip off. Season again with salt and pepper.
- Grill swordfish for 4-5 minutes per side, or until fish is opaque and reaches 145°F internal temperature.
- Remove from grill and let rest for 3-4 minutes to allow juices to redistribute.
- Plate the swordfish and generously spoon olive chimichurri over the top before serving.
Tips
- • Always choose fresh, high-quality swordfish steaks with a firm texture and minimal browning. • Pat the fish dry before marinating to ensure a perfect sear and prevent steaming on the grill. • Don't over-marinate - 15-20 minutes is optimal to prevent the acid from breaking down the fish's texture. • Preheat your grill and clean the grates to prevent sticking and achieve beautiful grill marks. • Use a meat thermometer to ensure the fish reaches 145°F for perfect doneness without overcooking. • Let the fish rest after grilling to allow juices to redistribute, ensuring a moist and tender result. • For best flavor, serve the olive chimichurri immediately after preparation to maintain its fresh, vibrant taste.
Nutrition Facts
Calories: 349kcal
Carbohydrates: g
Protein: 42g
Fat: 20g
Saturated Fat: 3g
Cholesterol: 90mg
