Ina Garten Grilled Swordfish recipe is made with fresh lemon juice, olive oil, oregano, red pepper flakes, and arugula it takes 20 minutes to make this dish and serves 6.
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🧡 Why You’ll Love This Grilled Swordfish Recipe:
- Flavorful Citrus Zing: The combination of freshly squeezed lemon juice and lemon zest adds a burst of citrusy flavor, enhancing the taste of the succulent swordfish.
- Simple Yet Sophisticated: With just a handful of ingredients, this recipe offers a sophisticated taste without the hassle, making it perfect for both weeknight dinners and special occasions.
- Healthy and Nutritious: Swordfish is a lean source of protein, while arugula adds vitamins and minerals. Plus, olive oil provides heart-healthy fats, making this dish a nutritious choice.
- Quick and Easy Preparation: With minimal prep and cooking time of just 20 minutes, this recipe fits perfectly into busy schedules, allowing you to enjoy a delicious meal in no time.
- Impressive Presentation: Impress your guests with beautifully grilled swordfish steaks adorned with vibrant lemon zest and fresh arugula, elevating any dining experience.
❓ What Is Ina Garten Grilled Swordfish Recipe?
Ina Garten Grilled Swordfish is a dish made from fresh swordfish steaks marinated in lemon juice, olive oil, and oregano. It’s known for its succulent texture and mild, slightly sweet taste. The name “swordfish” comes from the fish’s long, sword-like bill.
🐠 Ina Garten Grilled Swordfish Ingredients
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup good olive oil
- 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
- 4 ounces baby arugula
- Grated zest of 1 lemon
🍛 How To Make Ina Garten Grilled Swordfish
- Start a charcoal grill or heat up a gas or stovetop grill until it’s very hot.
- Mix the oregano, red pepper flakes, lemon juice, olive oil, 1 tablespoon of salt, and 1 teaspoon of black pepper in a bowl. Put away.
- Add salt and pepper to the fish and cook it over medium-high heat for two minutes on one side. Then flip it over and cook it for another one to two minutes, until it’s almost done.
- Spread the fish out on a flat surface. Use the tines of a fork to make holes in it. Then, pour the lemon sauce over it while it’s still hot. Add a lot of salt and pepper, then cover with aluminum foil and let it sit for 5 minutes.
- Put the swordfish on dinner plates or a serving dish when you’re ready to serve it. Then, pile the arugula on top of it and drizzle with the fish sauce. Finally, sprinkle the grated lemon zest on top. Warm up and serve.
💭 Recipe Tips:
- Ensure the swordfish steaks are at least 1/2-inch thick to prevent overcooking and maintain juiciness.
- Use freshly squeezed lemon juice for a vibrant citrus flavor and avoid bottled substitutes.
- Adjust the amount of crushed red pepper flakes to your spice preference, starting with a small pinch and adding more if desired.
- Marinate the swordfish for at least 30 minutes to infuse it with flavor and tenderize the meat.
- Be cautious not to overcook the swordfish, as it can become dry and tough. Aim for a tender, slightly opaque center.
🥗 What To Serve With Grilled Swordfish?
Serve Grilled Swordfish with a vibrant side Celery Salad, Marinated Olives, Caviar Dip accompany with Maple Roasted Carrots or Mango Salsa for a wholesome and satisfying meal bursting with fresh flavors.
🎚 How To Store Leftovers Grilled Swordfish?
- Refrigerator: To store leftovers grilled swordfish place it in an airtight container and refrigerate for up to 2 days.
- Freezer: To freeze leftovers grilled swordfish tightly in plastic wrap and aluminum foil then store in a freezer-safe bag for up to 3 months.
🥵 How To Reheat Leftovers Grilled Swordfish?
- In The Oven: Place leftovers grilled swordfish in a baking dish cover it with foil and reheat at 325°F for 10-15 minutes until warmed through.
- On The Grill: Wrap leftovers grilled swordfish in foil and grill over medium heat for 5-7 minutes per side.
- On The Pan: Heat leftovers grilled swordfish gently in a non-stick skillet over medium-low heat for 3-5 minutes per side.
FAQ’S
How Do You Prevent Swordfish From Sticking To The Grill?
To prevent swordfish from sticking to the grill, ensure it’s properly oiled and the grill grates are clean. Start with a hot grill and avoid moving the fish too much while cooking.
How Do You Know When Swordfish Is Fully Cooked On The Grill?
Swordfish is fully cooked on the grill when it reaches an internal temperature of 145°F, and the flesh is opaque and flakes easily with a fork.
Can You Marinate Swordfish Before Grilling?
Yes, you can marinate swordfish before grilling to enhance its flavor marinate it for at least 30 minutes to allow the flavors to penetrate the fish.
How Do You Prevent Swordfish From Drying Out On The Grill?
To prevent swordfish from drying out on the grill, cook it over medium heat and avoid overcooking. Use a marinade or brush with olive oil to keep it moist, and consider using a meat thermometer to prevent overcooking.
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Ina Garten Grilled Swordfish Nutrition Fact
Servings Per Recipe 6
- Calories 316
- Total Fat20 g
- Saturated Fat4 g
- Carbohydrates3 g
- Dietary Fiber1 g
- Sugar1 g
- Protein31 g
- Cholesterol103 mg
- Sodium474 mg
Ina Garten Grilled Swordfish
Description
Ina Garten Grilled Swordfish recipe is made with fresh lemon juice, olive oil, oregano, red pepper flakes, and arugula it takes 20 minutes to make this dish and serves 6.
Ingredients
Instructions
- Start a charcoal grill or heat up a gas or stovetop grill until it’s very hot.
- Mix the oregano, red pepper flakes, lemon juice, olive oil, 1 tablespoon of salt, and 1 teaspoon of black pepper in a bowl. Put away.
- Add salt and pepper to the fish and cook it over medium-high heat for two minutes on one side. Then flip it over and cook it for another one to two minutes, until it’s almost done. Spread the fish out on a flat surface. Use the tines of a fork to make holes in it.
- Then, pour the lemon sauce over it while it’s still hot. Add a lot of salt and pepper, then cover with aluminum foil and let it sit for 5 minutes.
- Put the swordfish on dinner plates or a serving dish when you’re ready to serve it. Then, pile the arugula on top of it and drizzle with the fish sauce. Finally, sprinkle the grated lemon zest on top. Warm up and serve.
Notes
- Ensure the swordfish steaks are at least 1/2-inch thick to prevent overcooking and maintain juiciness.
Use freshly squeezed lemon juice for a vibrant citrus flavor and avoid bottled substitutes.
Adjust the amount of crushed red pepper flakes to your spice preference, starting with a small pinch and adding more if desired.
Marinate the swordfish for at least 30 minutes to infuse it with flavor and tenderize the meat.
Be cautious not to overcook the swordfish, as it can become dry and tough. Aim for a tender, slightly opaque center.