Grilled Marinated Swordfish Steaks

Grilled Marinated Swordfish Steaks

4 servings
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a meal you'll never forget. (The Monterey Bay Aquarium's seafood watch list provides up-to-date information on sustainable seafood options here.) Why You Should Trust This Recipe The celebrated French chef Pierre Franey first created this recipe in 1993, and it remains the most popular swordfish recipe on New York Times Cooking. After a career in noted fine-dining kitchens, he began writing The Times’s “60-Minute Gourmet” column in 1976, teaching home cooks how to simply and quickly prepare restaurant-quality dishes.

Ingredients

  • 4 center-cut swordfish steaks

    about 6 ounces each, one-inch thick

  • Salt and freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 2 teaspoons soy sauce
  • 1 tablespoon red-wine vinegar
  • 4 sprigs rosemary or 1 teaspoon dried
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon red pepper flakes

Directions

  1. 1

    Preheat a charcoal grill or broiler, or heat a grill pan.

  2. 2

    Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.

  3. 3

    LEAVE OUT CORIANDER AND CUMIN AND RED PEPPER FLAKES.
    If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Grilled Marinated Swordfish Steaks

Grilled Marinated Swordfish Steaks

5.0(3.8k)30 min4 servings

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Ratings & Reviews

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Based on 3,836 ratings

cooking.nytimes.com
5.0(3,836 reviews)
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About this Recipe

Craving a truly memorable grilled fish dish that comes together quickly? This recipe for Grilled Marinated Swordfish Steaks delivers restaurant-quality flavor right in your backyard, with a total time of just 30 minutes.

Why This Recipe Works

This recipe is a testament to the genius of legendary chef Pierre Franey, whose approach to simple, quick, yet refined cooking shines through. The magic lies in a meticulously balanced marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander, and cumin. This brief, potent soak infuses the firm swordfish with incredible depth, ensuring it remains tender and flavorful without becoming mushy—a common pitfall of over-marinating acid-sensitive fish.

What to Expect

Prepare for a delightful culinary experience. You'll enjoy the distinctively meaty, firm texture of perfectly grilled swordfish, beautifully complemented by the savory and subtly tangy marinade. The aromatic spices—coriander and cumin—lend an earthy warmth, while fresh garlic, rosemary, and a hint of lemon rind provide bright, herbaceous notes. A touch of red pepper flakes adds a gentle warmth that rounds out the flavor profile. The key is pulling the swordfish from the heat when its center is just a touch pink; it will finish cooking beautifully as it rests.

Customization & Variations

No grill? No problem! This versatile recipe works equally well under a broiler, ensuring a delicious meal regardless of your equipment. Feel free to adjust the red pepper flakes to your preferred spice level, or increase the grated lemon rind for an extra burst of citrusy brightness. For an even richer aroma, use fresh rosemary sprigs if available.

Serving & Context

Serve these succulent grilled swordfish steaks alongside a vibrant side like Pierre Franey's green bean and tomato salad for a truly unforgettable meal. It's an elegant yet easy dish perfect for a weeknight dinner or a special gathering with friends.

Frequently Asked Questions