Grilled Indonesian Swordfish
Swordfish is swimming steak! This simple yet elegant Asian-inspired grilled Indonesian swordfish has rich, bold flavor cooked right at home on your grill.
Servings 2
Calories 180kcal
Useful Equipment:
Ingredients
- 2 8 ounce swordfish steaks 1-inch thick
The Marinade
- ½ cup soy sauce
- 2 tablespoons extra-virgin olive oil + some for oiling grill grate
- 1 teaspoons lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons ginger root minced or finely chopped
- 1 tablespoon garlic minced
- 1 tablespoon Dijon mustard
Optional Garnishes
- lemon wedges
- fresh herbs (parsley or basil)
Instructions
- Rinse the swordfish fillets under cold water, pat dry with a paper towel. Place into a zip top bag; set aside.
- Whisk together the soy sauce, oil, lemon zest, juice, ginger, garlic, and Dijon in a small bowl. Pour the sauce over the fillets; seal the bag pressing out as much of the air as possible. Refrigerate for at least 4 hours or overnight.
- Set up a charcoal grill for direct heat and preheat the grill to 350-400 degrees F. Brush the grate with oil; remove the fish from the marinade, trying to ensure some of the ginger and garlic cling to the fish. Discard the remaining sauce. Season the fish with Kosher salt and fresh cracked black pepper.
- Place on the grill; cook for 5 minutes on each side until no longer pink in the center and the internal temperature is between 130 and 140 degrees F, when read with an instant-read thermometer.
- Remove from the grill; place on a platter. Allow the swordfish to rest about 10 minutes before serving. Serve warm.
Notes
Recipe adapted from Ina Garten
- Look for firm, moist, and translucent fillets. Fresh swordfish should have a mild, clean smell, not fishy.
- Oil the grill grate to keep the fish from sticking. David sometimes uses an oily paper towel or some grill spray.
- Swordfish has a mild flavor, so be generous with your seasonings after they come out of the marinade; season well with salt and pepper.
- Cook it for about 4-5 minutes per side. You’re looking for a nice, golden-brown sear and an internal temperature of at least 130 degrees F.
- The swordfish should be opaque but still moist and tender. Do not overcook it, or it will dry out!
- Let it rest after grilling so that the juices redistribute.
- To add flavor, squeeze some fresh lemon and/or sprinkle fresh herbs like parsley or basil when serving.
Nutrition
Calories: 180kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 3325mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg
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