Name: Grilled Swordfish Steaks With Whole-Lemon Dressing
Cook time: 28 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 4 (4–6-oz.) swordfish steaks (1"–1½" thick); 7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill; Kosher salt; 1 large lemon; 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped; 2 garlic cloves, finely grated; 1 Tbsp. capers (not drained); 2 tsp. ground coriander; 1 tsp. sugar; ½ tsp. crushed red pepper flakes (optional); Freshly ground black pepper

A grilled swordfish steak topped with chopped lemon and diced tomatoes and zucchinis.

Photo by Isa Zapata, Food Styling by Micah Marie Morton

For a dinner-party-worthy grilled swordfish recipe simple enough for a low-key weeknight meal, look no further. There is no marinade here (which means no waiting around) because the fish doesn’t need it. Instead, the tender swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano, making for a summery entrée that’s exciting from first bite to when you’re scraping the plate clean. The best swordfish fillets for grilling are meaty steaks, 1"–1½" thick—these will cook quickly, but not so quickly that they’ll go over if left on the grill for a minute too long.

The pith, peel, and flesh of a single lemon all go into the highly textured vinaigrette. Chop the whole citrus into fine bits—or if you want to make a larger batch, pulse in the food processor after removing any seeds. The lemon juice and fragrant oils from the peel pair exceptionally with fresh oregano leaves (if you happen to have thyme or marjoram growing in your garden, they make great swaps), grated garlic, zippy ground coriander (or substitute smoky cumin!), briny capers, just a bit of sugar, and plenty of fruity olive oil. Want to get ahead? The dressing can be made a day in advance and only gets better as it sits.

When you’re ready to cook, crank your grill to medium-high direct heat. Grill the swordfish for 3–5 minutes per side until it hits between 130°F (for medium-rare) and 145°F (for well-done). Serve the lemon dressing over the fish and round out the meal with a green salad and a side dish of buttery couscous or orzo.

Recipe information

Total Time
30 minutes
Yield
4 servings

Ingredients

4 (4–6-oz.) swordfish steaks (1"–1½" thick)

7 Tbsp. plus 1½ tsp. extra-virgin olive oil, divided; plus more for grill

Kosher salt

1 large lemon

5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped

2 garlic cloves, finely grated

1 Tbsp. capers (not drained)

2 tsp. ground coriander

1 tsp. sugar

½ tsp. crushed red pepper flakes (optional)

Freshly ground black pepper

Preparation

Step 1
Pat four 4–6-oz. swordfish steaks (1"–1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
Step 2
Using a sharp chef’s knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
Step 3
Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3–5 minutes per side. Transfer to a platter.
Step 4
Spoon some dressing over swordfish and serve with remaining dressing alongside.
Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.