Grilled Swordfish Steak
25 min
total
4
people
416
calories per serving
Ingredients
4 people
- 800 gSwordfish (in 2cm steaks)
- 2 pcGarlic (minced)
- 1 pcFlat-leaf parsley (chopped)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (halved)
- 1 tspSmoked paprika
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Firm, meaty flesh with deep grill marks. The scent of charred lemon and fresh parsley cuts through the smoky notes of the pimentón.
- 1
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
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
Flip the steaks. Pour the remaining picada and freshly squeezed lemon juice directly over the fish. The flesh should remain supple under finger pressure.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Grilled fish loses all its juiciness once cooled.
4.3
26 reviews
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