Grilled Swordfish with Lemon-Herb Vinaigrette
Swordfish is a meaty, oily fish that can easily dry out if not cooked properly. This recipe uses a simple lemon-herb vinaigrette to keep the fish moist and flavorful. The vinaigrette is also a great way to add brightness and acidity to the dish. The fish is grilled until it is cooked through but still has a little bit of a pink center. The result is a delicious and healthy meal that is perfect for a summer cookout.
The first time I grilled swordfish, I made the mistake of overcooking it. The fish was dry and tough, and I was disappointed with the results. I decided to try again, but this time I used a different recipe. The recipe called for marinating the fish in a lemon-herb vinaigrette before grilling it. I was skeptical at first, but I decided to give it a try. The results were amazing! The fish was moist and flavorful, and the vinaigrette added a wonderful brightness to the dish. I've been making this recipe ever since, and it's always a hit with my family and friends.
Grilled Swordfish with Lemon-Herb Vinaigrette Grilled Swordfish with Lemon-Herb Vinaigrette Grilled Swordfish with Lemon-Herb Vinaigrette Grilled Swordfish with Lemon-Herb Vinaigrette
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 pound swordfish steaks
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat your grill to medium-high heat.
  2. Brush the swordfish steaks with olive oil and season with salt and pepper.
  3. Grill the swordfish for 4-5 minutes per side, or until cooked through.
  4. In a small bowl, whisk together the lemon juice, parsley, basil, chives, salt, and pepper.
  5. Drizzle the vinaigrette over the grilled swordfish and serve immediately.
Why It Works
  • The lemon juice in the vinaigrette helps to tenderize the fish and keep it moist.
  • The herbs in the vinaigrette add flavor and brightness to the dish.
  • Grilling the fish until it is cooked through but still has a little bit of a pink center ensures that the fish is cooked evenly and that it remains moist.