Grilled Swordfish

When the weather warms up and the days get long, I crave a simple, summery dinner, especially if it involves the grill. This swordfish is a great go-to that's light, flavorful, and easy to throw together. The fish is seasoned with a quick lime and garlic marinade that adds major flavor with just a few ingredients. I’ve served it with everything from buttery brown rice to fresh corn salad. Or, since I already have the grill hot and ready, I'll throw on some veggie skewers for a hearty side dish. If the weather isn’t cooperating or you don't have an outdoor grill, you can cook this swordfish on a grill pan, no problem.

How long should you marinate swordfish before grilling?
Since this marinade contains lime juice, the swordfish shouldn't marinate for too long in the acidic marinade or it will begin to "cook," which can turn the texture mushy. I like to do a quick 20-minute marinade to get all the flavor without risking ruining my beautiful swordfish steaks.

How long should you grill 1-inch-thick swordfish steaks?
One-inch-thick swordfish steaks will take 4 to 5 minutes per side over medium-high heat on a grill pan or outdoor grill. If your steaks are thicker, add another minute or two per side.

How do you know when swordfish is done on the grill?
The fish is ready when the center feels firm when pressed and is no longer pink. If you have a thermometer, the internal temperature will reach 135°F. You can also test the fish with a fork; it should flake easily. If not, give your steaks another minute per side.

Is there a good substitute for pineapple in the salsa?

Any sweet, juicy fruit will work well in this salsa. Try diced mango, peaches, or nectarines. You could even use kiwis or a mix of your favorite melons to play with the flavors and colors on your plate.

Can I reheat cooked swordfish?

The safest way to reheat cooked seafood is by wrapping the leftovers in aluminum foil and heating them in a 275°F oven for about 15 minutes, or until the internal temperature reaches at least 125°F.

If you'd rather not turn on the oven off, this grilled swordfish is delicious cold on top of a salad, on a roll, or simply dunked in a creamy sauce like tartar or aioli.

How to Make Grilled Swordfish

INGREDIENTS

• Onion. Red onion has a stronger bite and more astringent flavor than white or yellow onion. When you make a quick pickle by soaking it in vinegar, the sharp onion becomes milder and sweeter tasting.
• Vinegar. White wine vinegar is a great all-purpose brine for quick pickles, but you could also use apple cider vinegar in this recipe. Avoid balsamic, which is much sweeter and will overpower the onions.
• Lime. The acid in fresh lime juice helps tenderize the swordfish and infuses it with bright, citrusy flavor before it's cooked.
• Garlic. Adding garlic to the fish marinade amps up the savory flavor in a big way.
• Swordfish. Choose steaks that are about the same thickness and weight for even cooking.
• Pineapple. A salsa made with sweet, juicy pineapple counters the bite of the vinegary onions and adds a nice tropical feel to the meal.

STEP-BY-STEP INSTRUCTIONS

Start by covering the red onions with vinegar in a small bowl to make a quick pickle.

Next, make the swordfish marinade by combining lime juice, garlic, olive oil, and salt in a measuring cup. Place the fish in a large bowl, zip-top bag, or baking dish and pour over the marinade. (You can also mix up the marinade right in the bowl or dish.) Cover the container, then let it marinate in the fridge for about 20 minutes.

When you're ready to cook, preheat a grill or indoor grill pan. When the surface is hot, add the swordfish and cook for four to five minutes per side, until it develops nice grill marks and is firm in the center. Discard the extra marinade.

To make the salsa, add chopped pineapple, cilantro, and avocado oil to the bowl of pickled red onions. Serve the swordfish with salsa and lime wedges.

A full list of ingredients and directions can be found in the recipe below.