Ingredients
- 4 swordfish steaks (4–6 ounces each)
- 1 small lemon, juiced
- Zest of 1 lemon
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
Instructions
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, soy sauce, and minced garlic to make the marinade.
- Pat the swordfish steaks dry and season both sides with salt and pepper.
- Add the fish to a ziplock bag or shallow dish with the marinade. Let it sit while prepping the grill or marinate for up to 24 hours in the fridge.
- Preheat a charcoal grill, grill pan, or cast iron skillet to medium-high heat.
- Add butter to the hot grill pan or skillet. Once melted, place the swordfish steaks on the grill or pan and cook for 3–4 minutes per side, or until the fish flakes easily and reaches an internal temperature of 145°F.
- Remove from heat, brush with additional melted butter, and serve immediately.
Notes
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To freeze: Store cooled fish in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Stovetop method: Use a cast iron skillet or grill pan to cook the fish over medium-high heat for 3–4 minutes per side.
- Oven method: Bake at 350°F (180°C) for 20 minutes, flipping halfway through.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 229
- Sugar: 1g
- Sodium: 726mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 70mg
