If you are buying fresh swordfish, buy the freshest you can. Like any other fresh fish, it should not smell "fishy" at all. Really, at all. Do not buy fresh fish to eat tomorrow. Cook it and eat it the day you buy it. Looking at the swordfish steaks in the market, any coloration should be pink, not brown. Pick out the best looking, most fresh pieces available.
To defrost frozen fish, keep it in its package, defrost slowly in a bowl of cold water.
- 1/2 cup extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme
- 2 large cloves garlic, crushed
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, crushed
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 6-8-ounce swordfish steaks
- Olive oil for grill grates
- Slices of fresh lemon for garnish
1 Make marinade: Place all marinade ingredients in a small bowl, mix to combine.
2 Marinate the swordfish: Rinse the swordfish steaks in cold water and pat dry. (Don't remove the fish skin, it will help keep the steaks from falling apart when grilling. You can always remove after the fish is cooked before serving, if you want.)
Place the fish in a non-reactive dish and cover with the marinade. Coat on all sides with the marinade. Cover and refrigerate for a half hour to an hour.
3 Prepare the grill: Prepare your grill for high direct heat. You know the grill is hot enough when you place your hand one inch above the grill grates and you can only keep it there for 1 second.
Wipe the grill grates with a paper towel infused with olive oil to oil the grates so the swordfish steaks don't stick when you turn them over.
4 Grill the swordfish steaks: Brush off excess marinade (not all of it, just most) from the swordfish steaks. Place the swordfish steaks on the hot grill grates. Grill for about 5 to 7 minutes on one side, until you have good grill marks.
Turn over and cook for a few minutes longer, until the fish is just cooked through. Remove from heat and let rest a few minutes before serving.
Serve with slices of fresh lemon.