Plain and Simple Seafood: Grilled Swordfish Steaks

Confession: Eco-conscious consumers aren’t really supposed to eat or order swordfish under any circumstance. Overfished, the population is dwindling, making the species harder and harder to repopulate over time.

That said, swordfish is one of my favorite types of seafood for its meaty texture, moist taste, and somewhat bland flavor that makes it perfect for most types of cuisine. If you do plan on testing out this recipe for yourself, don’t feel guilty; just be aware. With so many delicious types of seafood out there, I try to serve up swordfish less than two times a year. Fortunately, this incredibly easy and simple recipe should go swimmingly (get it? get it?) with most types of white fish. I’m even thinking of trying it out atop scallops or shrimp this week.


Anywho, I served this as one of two main dishes (the other: Turkish Bulgar Pilaf — recipe to come tomorrow or later this week) on Saturday night. Swordfish happens to fall on the cheaper side of seafood, and when served with a grain, you don’t need that much of it. I cooked up three steaks for four bellies.


This recipe came from the Turkish cookbook I’ve been loving as of late. As usual, I’ll write down the recipe as it appears in the book, with any alterations in bold.


What You Need: Marinade

1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

Sea salt

Freshly ground pepper

2 cloves garlic, minced


What You Need: Sauce

1/4 cup olive oil

1 1/2 tablespoons freshly squeezed lemon juice

Sea salt

Freshly ground pepper

1 tablespoon finely chopped Italian flat-leaf parsley

2 scallions, roots removed, sliced thin, with about 2 inches of green

1 tablespoon capers (optional) (In my opinion, definitely not optional! Delicious. Use these.)

How to Make It

1. Rinse fish steaks and pat dry with a paper towel. *Remove any red, bloody spots (you can use a sharp knife or a scissor for this). 

2. In a bowl, combine marinade ingredients, mixing well. Pour the marinade over fish and cover.


Refrigerate for 3 to 4 hours, turning fish over from time to time. Remove from the refrigerator 30 minutes before cooking, and bring to room temperature. *I marinated my fish in a ziplock. 


3. Meanwhile, in another bowl, combine all the ingredients for the sauce and mix well. Set aside. *If you look at my sauce, I definitely used more scallions and parsley. For me, the greener the better. But go with your taste buds.


4. Preheat broiler or place a cast iron plate or griddle over high heat. Place steaks on a broiler pan or in the cast iron plate, and cook for 4 to 5 minutes on each side; be careful not to overcook the fish. *I cooked mine on a pan. Be careful of oil splatter. If you have a mesh covering, this would be a great time to pull it out.



Be sure to heat up the pan before placing the fish in, to get a good sear on both sides. If you’re afraid of overcooking the fish, make a tiny incision with a knife to check the middle of your steak. And don’t tell my mom you did that; she’d be ashamed I just recommended this. Her advice would be to “tent” the fish, or place aluminum foil over the fish once you’re ready so that the inside keeps cooking (that is, if you’re afraid it’s undercooked). 

5. Arrange the fish on a serving platter with lemon wedges. Pour the sauce over the top.


*Because I served my fish alongside another main course, I cooked fewer swordfish steaks than there were guests. To avoid confusion, I sliced my swordfish and served on a plate, so everyone could choose how much they wanted. Also, I kept the olive oil-based sauce separately, so that everyone could choose how much they wanted.

Ta da!


3 thoughts on “Plain and Simple Seafood: Grilled Swordfish Steaks

  1. Pingback: Turkish Dinner Pt. 2: Bulgar Pilaf with Vegetables « Will Run For Glitter

  2. Pingback: Not Vegan, Just Picky: How Silk Almond Milk Changed the Game « Will Run For Glitter

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