Swordfish Steak with Lemon-Garlic Marinade
A juicy, lemony, garlic-forward swordfish steak recipe with Mediterranean herbs. Use the same bright, flavorful marinade for grilled, pan-seared, or baked swordfish. Restaurant-quality results in under an hour.
Ingredients
- 4 swordfish steaks about 6–8 ounces each, 1 to 1 1/2 inches thick
- 1/4 cup extra-virgin olive oil for the marinade
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 tablespoon lemon zest
- 3 cloves garlic minced (3–4 cloves)
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt or 3/4 teaspoon fine sea salt; more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or 2 teaspoons fresh, finely chopped
- 1/2 teaspoon dried thyme or 1 teaspoon fresh, chopped
- 1/4–1/2 teaspoon crushed red pepper flakes optional, for a subtle kick
- 1 tablespoon fresh parsley chopped, plus more for garnish
- 1–2 tablespoons olive oil for pan searing or brushing the grill
- lemon wedges for serving
- extra chopped fresh herbs such as parsley, basil, or dill, for garnish
- optional sides such as steamed asparagus, roasted potatoes, quinoa, or a simple Greek salad
Instructions
- In a medium bowl or large measuring cup, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, minced garlic, Dijon mustard, kosher salt, black pepper, oregano, thyme, crushed red pepper flakes (if using), and chopped fresh parsley until slightly thickened and well combined.1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 3 cloves garlic, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4–1/2 teaspoon crushed red pepper flakes, 1 tablespoon fresh parsley
- Pat the swordfish steaks dry with paper towels. Place them in a shallow dish or zip-top bag. Pour about two-thirds of the marinade over the fish, turning to coat both sides well. Reserve the remaining third of the marinade in a separate bowl or jar. Cover and refrigerate the swordfish for 20–30 minutes.4 swordfish steaks
- Preheat a gas grill to medium-high (around 400–450°F) or prepare a charcoal grill with hot, even coals. Clean and oil the grates. Remove swordfish from the marinade, letting excess drip off. Lightly brush both sides with olive oil and season with a pinch of extra salt and pepper if desired. Place steaks on the hot grill, close the lid, and cook for 4–5 minutes per side, depending on thickness. Swordfish is done when opaque throughout and just starting to flake, with an internal temperature of 130–135°F. Transfer to a plate, tent loosely with foil, and rest for 5 minutes. Drizzle with some of the reserved marinade and a squeeze of fresh lemon juice.4 swordfish steaks, 1–2 tablespoons olive oil, lemon wedges
- Heat a large cast iron or stainless steel skillet over medium-high heat. Add 1–2 tablespoons olive oil and heat until hot and shimmering. Remove swordfish from the marinade, letting excess drip off. Add the steaks to the hot pan and cook, undisturbed, for 4–5 minutes until the bottom is nicely browned. Carefully flip and cook another 3–5 minutes, depending on thickness, spooning a bit of the reserved marinade over the top during the last minute. The internal temperature should reach 130–135°F and the center should be opaque and moist. Let rest a few minutes before serving with lemon wedges and fresh herbs.4 swordfish steaks, 1–2 tablespoons olive oil, lemon wedges, extra chopped fresh herbs
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish. Arrange the marinated swordfish steaks in a single layer and spoon a bit of the reserved marinade over each steak. Bake for 10–14 minutes, depending on thickness, until the internal temperature reaches 130–135°F and the fish is opaque and just beginning to flake. For a lightly browned top, switch to broil for the last 1–2 minutes, watching closely. Let rest 5 minutes, then garnish with fresh herbs and serve with lemon wedges.4 swordfish steaks, 1–2 tablespoons olive oil, lemon wedges, extra chopped fresh herbs
Notes
Marinate swordfish only 20–30 minutes; more than 45 minutes in this acidic marinade can make the texture tough and chalky. Use steaks about 1 to 1 1/4 inches thick so they stay juicy and don’t overcook too quickly. An instant-read thermometer is very helpful—aim for 130–135°F in the thickest part, then let the fish rest for 5 minutes so the juices redistribute. Leftovers keep well and reheat best gently on the stovetop or in a low oven.
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