Grilled Swordfish Steaks

Name: Grilled Swordfish Steaks
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 4 people
Ingredients: ¼ cup extra-virgin olive oil; 4 8 oz swordfish steaks; Sea salt and freshly ground black pepper; ¼ cup extra-virgin olive oil; 2 cloves garlic; 1 lb baby potatoes, halved or quartered; Sea salt and freshly ground black pepper; 1 tablespoon fresh Rosemary; 4 small zucchini; 2 tablespoon extra-virgin olive oil; Sea salt and freshly ground black pepper

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
146 kcal
Course
Main Course
Cuisine
American

Grilled Swordfish Steaks

Kaitlin Leblanc

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Grilled Swordfish Steaks are incredibly flavorful and down-right delicious. They are similar cutting into a nice juicy beef steak! Simple in preparation, yet amazing in taste and texture. This recipe comes from the world-renowned fish monger and chef, Joe Gurrera, owner of the iconic Citarella Gourmet Market. He's even included the perfect side dish recipes: Grilled Zucchini and Crispy Stovetop New Potatoes.

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Ingredients

Servings

FOR THE GRILLD SWORDFISH STEAKS

¼ cup extra-virgin olive oil plus more for brushing the grates
4 8 oz swordfish steaks cut 1 inch thick
Sea salt and freshly ground black pepper to taste

FOR THE CRISPY STOVETOP NEW POTATOES (Get these going first)

¼ cup extra-virgin olive oil
2 cloves garlic minced
1 lb baby potatoes, halved or quartered you'll want 2-inch pieces after they've been cut
Sea salt and freshly ground black pepper to taste
1 tablespoon fresh Rosemary finely chopped

FOR THE GRILLED ZUCCHINI

4 small zucchini trimmed and cut lengthwise into ¼-inch-thick strips
2 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

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Instructions

PREPARE THE GRILLED SWORDFISH STEAKS

Pre-heat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray the grates with oil
Rinse the fish and pat it dry with paper towels. Put the steaks in a large bowl and drizzle with the olive oil. Using your hands, gently rub the oil over the steaks until fully coated. Season with salt and pepper.
Place the fish on the pre-heated grill and cook to the desired doneness, 2 ½ to 3 minutes per side for rare (4 minutes per side for medium-rare and 5 minutes per side for well-done). Be patient and resist the temptation to flip sooner, or it will stick. Remove the fish from the grill and serve.

MEANWHILE, PREPARE THE CRISPY STOVETOP NEW POTATOES

In a large sauté pan over low, heat the olive oil and garlic. Cook, stirring occasionally, until the garlic starts to turn golden, about 1 to 2 minutes.
Add the potatoes to the pan and cook until the cut side is crisp and brown and the inside is fork-tender, about 35 minutes, stirring every 5 to 8 minutes. Season with salt and pepper, to taste. Sprinkle the rosemary and toss to combine. Serve immediately.

PREPARE THE GRILLED ZUCCHINI (these can be made ahead of time)

Pre-heat your stovetop grill pan or outdoor grill to medium-high heat.
Put the zucchini in a large bowl and drizzle with the olive oil. Add a few pinches of salt and pepper and toss to coat.
Cook the zucchini on the pre-heated grill for 2 minutes per side, or until the strips get grill marks and just become tender. Serve immediately or at room temperature.