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Grilled swordfish steaks on a cutting board

Grilled Swordfish Steaks

Course: Entree / Seafood
Cuisine: Seafood
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional cook time for potatoes: 15 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 146kcal
Author: Kris Longwell
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

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

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. 

Nutrition

Serving: 8oz | Calories: 146kcal