Grilled Swordfish Steak

Firm, meaty flesh with deep grill marks. The scent of charred lemon and fresh parsley cuts through the smoky notes of the pimentón.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 417
• Protein: 38 g
• Carbs: 4 g
• Fat: 27 g

Ingredients

• 800 g Swordfish ( in 2cm steaks )
• 2 pc Garlic ( minced )
• 1 pc Flat-leaf parsley ( chopped )
• 4 tbsp Extra virgin olive oil
• 1 pc Citrus limon (L.) Burm. f. ( halved )
• 1 tsp Smoked paprika
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the picada

   Finely chop the garlic and flat parsley. In a bowl, mix them with olive oil, smoked paprika, salt, and pepper to create an herb-infused oil.

2. Searing the fish

   Brush the swordfish steaks with half of the mixture. Place them on a very hot grill. Let cook without moving until the flesh releases easily from the grate.

3. Finishing and resting

   Flip the steaks. Pour the remaining picada and freshly squeezed lemon juice directly over the fish. The flesh should remain supple under finger pressure.

Chef's tips

• Never overcook swordfish, it turns dry as wood. Remove it from heat when the center is still slightly translucent.
• Make sure the grill is smoking hot before placing the fish to prevent sticking.

Storage

Eat immediately. Grilled fish loses all its juiciness once cooled.