Ina Garten’s Bright & Zesty Grilled Swordfish Recipe
Sizzling summer nights call for a mouthwatering grilled swordfish recipe by Ina Garten that promises to elevate your dinner game.
Fresh, succulent swordfish steaks become a culinary masterpiece with her touch.
The Mediterranean-inspired marinade infuses each bite with rich, tangy flavors that dance on your palate.
Garten’s technique ensures the fish remains perfectly tender and never dry.
Minimal ingredients blend seamlessly to create a restaurant-quality dish you can easily make at home.
This recipe turns an ordinary meal into an extraordinary dining experience that will impress even the most discerning seafood lovers.
Get ready to fire up the grill and savor every delectable moment of this sensational swordfish sensation.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Calories: 350 kcal
Servings: 6
Things You’ll Need for Ina Garten’s Grilled Swordfish
For Marinade and Seasoning:
Oregano: Adds aromatic Mediterranean herb flavor that complements the fish's richness.
Red Pepper Flakes: Introduces a subtle spicy kick to enhance the overall taste profile.
Lemon Juice: Provides bright, citrusy acidity that tenderizes and freshens the swordfish.
Olive Oil: Creates a smooth, silky base for the marinade and helps distribute flavors evenly.
Salt, Black Pepper: Essential seasonings that intensify and balance the dish's natural flavors.
For Fish:
Swordfish: Firm, meaty fish with a mild flavor, perfect for grilling and absorbing marinades.
Lemon Zest: Adds intense citrus aroma and provides a zesty finishing touch to the dish.
For Garnish:
Arugula: Offers a peppery, crisp green layer that adds freshness and visual appeal to the grilled fish.
Grill Tools for Swordfish the Ina Way
Charcoal or Gas Grill: Essential for achieving high heat and perfect grill marks on the swordfish.
Large Mixing Bowl: Perfect for whisking together the lemon sauce ingredients.
Tongs: Crucial for safely flipping and handling the fish on the grill.
Fork: Used to create holes in the fish for better sauce absorption.
Aluminum Foil: Helps rest and keep the fish warm after cooking.
Serving Plates or Dish: For presenting the finished swordfish.
Grater: Needed to zest the lemon for a fresh, bright topping.
Sharp Knife: Useful for preparing ingredients and checking fish doneness.
How to Grill Swordfish Steaks Just Right
Grilled Swordfish Delight
Grill Preparation A sizzling hot grill creates the perfect canvas for this seafood masterpiece. Fire up your charcoal or gas grill until it radiates intense heat.
Flavor Infusion Craft a zesty marinade blending oregano, red pepper flakes, lemon juice, and olive oil. This magical mixture will transform your swordfish into a culinary sensation.
Swordfish Searing Carefully place the seasoned fish on the grill, letting it develop a gorgeous golden-brown crust. Cook for a few minutes on each side, ensuring a tender, juicy interior.
Resting Magic After grilling, let the swordfish rest under a cozy aluminum foil blanket. This short pause allows the flavors to mingle and the fish to reach perfect doneness.
Elegant Presentation Plate the swordfish with a flourish of fresh arugula. Drizzle the reserved marinade over the top and finish with a sprinkle of bright lemon zest for a restaurant-worthy dish that will wow your guests.
Flavors to Mix In with Ina’s Swordfish
Choose thick, firm swordfish steaks about 1-inch thick for even grilling and best texture. Look for bright, moist flesh without strong fishy odors.
Enhance flavor by marinating swordfish in the herb mixture for 30 minutes before grilling. This helps tenderize and infuse additional taste into the fish.
No outdoor grill? Use a cast-iron skillet or grill pan indoors for perfect sear marks and delicious caramelization. Ensure high heat for best results.
Substitute swordfish with similar firm fish like tuna, halibut, or mahi-mahi if unavailable. Adjust cooking time based on fish thickness.
Experiment with different fresh herbs like basil, thyme, or parsley instead of oregano. Each herb brings a unique flavor profile to the dish.
Serve Up Grilled Swordfish with These Ideas
Serve with Zesty Salad Companions: Pair the grilled swordfish with a crisp arugula salad dressed in the same lemon-oregano sauce for a refreshing and cohesive meal experience.
Elevate with Mediterranean Sides: Complement the fish with roasted Mediterranean vegetables like zucchini, eggplant, and bell peppers to create a vibrant and flavorful plate.
Wine and Dine Pairing: Choose a crisp white wine such as Sauvignon Blanc or Pinot Grigio to enhance the bright, citrusy notes of the grilled swordfish.
Garnish for Gourmet Touch: Sprinkle extra fresh chopped herbs like parsley or dill on top for added color, aroma, and a burst of fresh flavor that elevates the entire dish.
How to Keep Grilled Swordfish Moist
Advance Prep: Marinate swordfish up to 30 minutes before grilling for deeper flavor infusion.
Quick Refrigeration: Store leftover swordfish in an airtight container in the refrigerator for up to 2 days, ensuring maximum freshness and preventing moisture loss.
Smart Reheating: Gently warm cold swordfish in a skillet with a splash of olive oil over low heat to maintain its delicate texture and prevent drying out.
Strategic Freezing: Wrap individual swordfish portions tightly in plastic wrap and aluminum foil, then freeze for maximum 1 month – thaw overnight in the refrigerator before reheating.
Ina Garten’s grilled swordfish recipe promises Mediterranean-inspired seafood perfection with lemon and herbs. Simple ingredients and expert techniques create a delightful main course you can easily prepare at home for an impressive dinner.
Grill Preparation: Heat grill to high intensity using charcoal, gas, or stovetop grill, ensuring optimal searing temperature.
Marinade Creation: Whisk together oregano, red pepper flakes, fresh lemon juice, extra virgin olive oil, salt, and freshly ground black pepper in a mixing bowl to craft a vibrant flavor base.
Fish Grilling: Season swordfish fillets with salt and pepper, then place on hot grill. Sear for 2 minutes until golden brown and slightly charred, then flip and cook an additional 1-2 minutes, maintaining moisture and ensuring proper doneness.
Flavor Infusion: Pierce fish surface with fork to enhance marinade absorption, then immediately drench hot swordfish with prepared lemon sauce. Cover with aluminum foil and rest for 5 minutes to maximize tenderness and flavor penetration.
Plating and Presentation: Arrange swordfish on serving dishes, crown with peppery arugula leaves, drizzle remaining fish sauce, and garnish with delicate lemon zest. Serve warm and enjoy the Mediterranean-inspired culinary experience.
Notes
Grill Temperature Matters: High heat is crucial for achieving a perfect golden-brown sear and creating delicious caramelized exterior on swordfish without overcooking.
Marinate Strategically: Perforate fish surface with a fork after grilling to enhance marinade absorption, allowing deeper flavor penetration and improved tenderness.
Rest and Recover: Let grilled swordfish rest under aluminum foil for 5 minutes after cooking to lock in moisture and ensure juicy, succulent texture.
Zest for Brightness: Freshly grated lemon zest adds vibrant, citrusy notes that elevate the overall flavor profile and complement the fish’s rich taste.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.