Garlic & Herb Grilled Swordfish with Lemon Butter Sauce

Grilled swordfish steaks marinated in a fragrant garlic and herb mixture, then topped with a vibrant and zesty lemon butter sauce. A quick and flavorful dinner option.

Prep Time

15 minutes

Total Time

30 minutes

Calories

475

Level

Easy

Yields

4 servings

Cost

£7.08

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Beef•Fish

Cooking Style:

Quick & Easy•Grilling

Ingredients

Servings

4Swordfish Steaks(about 6-8 ounces each, 1 inch thick)

£24.00

0.3cupOlive Oil(extra virgin)

£0.80

4clovesGarlic(minced)

£0.20

2tablespoonsFresh Parsley(chopped)

£0.40

1tablespoonFresh Oregano(chopped)

£0.60

1tablespoonLemon Juice(freshly squeezed)

£0.25

0.5teaspoonSalt(or to taste)

£0.05

0.3teaspoonBlack Pepper(freshly ground, or to taste)

£0.10

6tablespoonsButter(unsalted, cut into pieces)

£0.75

2tablespoonsLemon Juice(freshly squeezed)

£0.25

2tablespoonsWhite Wine(optional, dry white wine)

£0.50

1tablespoonFresh Parsley(chopped, for garnish)

£0.40

Total Cost

£28.30

£7.08 per serving

The Method

1
In a shallow dish, whisk together olive oil, minced garlic, parsley, oregano, 1 tablespoon lemon juice, salt, and pepper.
2
Place swordfish steaks in the marinade, turning to coat. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
3
Preheat grill to medium-high heat.
4
Remove swordfish from marinade and discard the marinade.
5
Grill swordfish steaks for 4-5 minutes per side, or until cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the steaks.
6
While the swordfish is grilling, prepare the lemon butter sauce. In a small saucepan, melt butter over low heat.
7
Whisk in 2 tablespoons lemon juice and white wine (if using). Heat gently, do not boil.
8
Remove from heat and keep warm.
9
To serve, place grilled swordfish steaks on plates and spoon lemon butter sauce over the top. Garnish with fresh chopped parsley.
10
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (170g)

475 kcal / 1987 kJ

Carbs

1% of RDA

Fat

32g

46% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

0.5 g

1% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Do not overcook the swordfish, as it can become dry. Aim for an internal temperature of 145°F (63°C).

For best results, use fresh herbs and lemon juice. The flavor is far superior to dried or bottled alternatives.

If you don't have a grill, you can pan-sear the swordfish in a skillet over medium-high heat.

Cooking Equipment

Grill

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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