Grilled Swordfish with Honey, Soy and Herb Marinade
From the Oceanside kitchen Β· Recipe collection
A honey, soy and herb marinade seasons swordfish steaks before grilling. Lemon zest brightens the glaze while the firm fish holds together on the grill.
Grilled Swordfish with Honey, Soy and Herb Marinade
- Yield
- 4 servings
Ingredients
- 4 swordfish steaks 4-6 ounces each
- 1/4 cup olive oil
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 teaspoon lemon zest
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon minced garlic
- lemon wedges for serving
Step-by-step instructions
- Whisk olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper. Reserve 1 tablespoon in a clean bowl for finishing before adding raw fish.
- Add garlic to the remaining marinade and coat the swordfish. Cover and refrigerate for 30β60 minutes.
- Preheat a clean, lightly oiled grill to medium-high heat. Remove fish from the marinade and brush away loose herbs or garlic that could burn. Discard used marinade.
- Grill about 5β6 minutes per side, adjusting for thickness, until the thickest part reaches 145Β°F.
- Brush with the clean reserved sauce and serve with lemon wedges.
What to serve alongside
Grilled vegetables and rice.
Helpful questions
How do I keep the seafood tender?
Reserve finishing marinade before adding raw fish and brush off loose garlic or herbs that could burn on the grates.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
