Ina Garten Grilled Swordfish Recipe

This Ina Garten Grilled Swordfish Recipe is a fresh and zesty dish, which includes swordfish steaks and citrus juice. It’s a restaurant-quality dish, ready in about 48 minutes including marinating time.

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Ina Garten Grilled Swordfish Ingredients

• 4 swordfish steaks (about 1-inch thick, 6–8 ounces each)
• ¼ cup freshly squeezed lemon juice (about 1 lemon)
• ¼ cup freshly squeezed orange juice (about 1 orange)
• ¼ cup olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Optional Garnish:

• Lemon or orange slices
• Extra parsley or rosemary sprigs

How To Make Ina Garten Grilled Swordfish

1. Mix the marinade: In a bowl, whisk together lemon juice, orange juice, olive oil, parsley, rosemary, garlic, salt, and pepper.
2. Marinate the fish: Place swordfish steaks in a shallow dish or zip-top bag. Pour marinade over, coating all sides. Cover and refrigerate for 30 minutes to 1 hour, flipping once halfway.
3. Preheat the grill: Heat your grill or grill pan to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
4. Grill the swordfish: Remove steaks from marinade and let excess drip off. Grill for 3–4 minutes per side until grill marks form and the fish is opaque and reaches 145°F internally.
5. Garnish and serve: Transfer to a serving platter. Garnish with citrus slices and fresh herbs. Serve hot.

Recipe Tips

• What temperature should swordfish be cooked to?
  The USDA recommends an internal temperature of 145°F for seafood.
• How do I prevent swordfish from drying out?
  Avoid overcooking and don’t skip the marinating step—it helps keep the fish moist.
• Can I use dried herbs instead?
  Yes, but fresh herbs give the best flavor. Use 1 teaspoon dried parsley and ½ teaspoon dried rosemary if needed.
• Can I make this without a grill?
  Yes, a grill pan or even a cast iron skillet works well for indoor cooking.
• Should the skin be removed?
  It’s optional—some prefer to leave it on for easier grilling and remove it before serving.

What To Serve With Grilled Swordfish

Complement this citrusy fish with light and flavorful sides like:

• Lemon or herb rice
• Grilled asparagus or zucchini
• Quinoa salad
• Roasted potatoes with garlic and herbs
• Greek-style cucumber and tomato salad

How To Store Leftover Swordfish

Refrigerate: Store cooled leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet or microwave. Avoid overcooking to maintain texture.
Freeze: Not recommended—swordfish can become dry and lose quality after freezing.

Grilled Swordfish Nutrition Facts (Estimated per serving)

• Calories: ~310
• Protein: ~32g
• Fat: ~18g
• Carbohydrates: ~3g
• Sodium: ~450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use another type of fish for this recipe?
Yes, halibut or mahi-mahi are great substitutes for swordfish.

What if I don’t have fresh citrus juice?
Bottled lemon or orange juice can be used in a pinch, but fresh is best.

Is swordfish sustainable?
Look for sustainably sourced swordfish or certifications like MSC on packaging.

Can I grill swordfish on a charcoal grill?
Absolutely—just maintain medium-high heat and oil the grates well.

How do I know when swordfish is done?
The flesh will turn opaque and should flake slightly with a fork. Use a thermometer for best results.

Try More Recipes:

• Ina Garten Salmon With Melting Tomatoes Recipe
• Barefoot Contessa Turkey Chili With Beans Recipe
• Ina Garten Pizza Dough Recipe