This Gordon Ramsay’s Grilled Swordfish Recipe is a juicy and tender recipe, which is made with soy sauce and lemon juice. It’s the perfect 30-minute meal, ready in about 25 minutes plus marinating time.
Jump to RecipeGordon Ramsay’s Grilled Swordfish Recipe Ingredients
- 2 swordfish steaks (170–225g each, 1-inch thick)
- 45ml olive oil
- 15ml low-sodium soy sauce
- 15ml sherry or red wine vinegar
- 9g minced garlic
- 1 tsp dried oregano
- 2 medium lemons (1 for zest/juice, 1 for grilling)
- Kosher salt
- Fresh parsley or cilantro, chopped (for garnish)
How To Make Gordon Ramsay’s Grilled Swordfish
- Make the marinade: In a shallow dish, whisk together the olive oil, soy sauce, vinegar, minced garlic, oregano, and the zest and juice of one lemon.
- Marinate the fish: Place the swordfish steaks in the marinade and turn to coat. Let them marinate for 10–15 minutes, flipping once.
- Preheat the grill: Preheat your grill to medium-high heat, around 375–400°F (190–204°C). Make sure the grates are clean, then oil them lightly.
- Grill the fish and lemon: Place the swordfish steaks on the hot grill. Cook for 4–5 minutes per side. At the same time, place the remaining lemon, halved, cut-side down on the grill until it’s nicely charred.
- Rest and serve: The fish is done when the internal temperature reaches 135°F (57°C). Transfer the fish to a plate and let it rest for 5-10 minutes. Garnish with a sprinkle of salt, fresh herbs, and a squeeze of the grilled lemon juice before serving.
Recipe Tips
- How do I know when the swordfish is perfectly cooked? The best way to avoid dry, overcooked swordfish is to use a meat thermometer. It’s a pricey fish, so don’t guess. Pull it off the grill when the internal temperature hits 135°F (57°C). It will continue to cook as it rests.
- Why is it important to rest the fish after grilling? Resting is a crucial step. It allows the juices to redistribute throughout the fillet, ensuring every bite is moist and flavorful. If you cut into it right away, the juices will run out.
- What does grilling the lemon do? Grilling the lemon caramelizes its natural sugars and deepens its flavor. Squeezing the warm, charred juice over the finished fish adds a smoky, complex acidity that’s much more interesting than a regular lemon wedge.
- How do I keep the fish from sticking to the grill? In addition to oiling the grill grates, you can lightly oil the fish itself just before placing it on the grill. This provides an extra layer of protection against sticking.
What To Serve With Grilled Swordfish
This simple, elegant fish pairs beautifully with Mediterranean-inspired sides:
- Roasted new potatoes with rosemary
- A simple couscous salad with fresh herbs
- Grilled asparagus or zucchini
- A Greek salad with feta and olives
How To Store Grilled Swordfish
Refrigerate: Store leftover grilled swordfish in an airtight container in the refrigerator for up to 2 days. Reheat: Reheat gently in a 350°F (175°C) oven or in a skillet over low heat just until warmed through to avoid drying it out. It’s also delicious served cold, flaked over a salad.
Grilled Swordfish Nutrition Facts
- Calories: 215 kcal
- Carbohydrates: 5g
- Protein: 28g
- Fat: 9g
- Saturated Fat: 1.5g
- Sodium: 550mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of fish?
Yes, this marinade and grilling method would work wonderfully with other firm, steak-like fish such as tuna, mahi-mahi, or halibut.
Can I pan-sear this instead of grilling it?
Absolutely. Heat a skillet (preferably cast iron) over medium-high heat. Sear the swordfish for 4-5 minutes per side until cooked through. You can char the lemon halves in the same pan.
How long is too long to marinate swordfish?
Because the marinade contains acid (lemon juice and vinegar), you shouldn’t marinate the fish for more than 30 minutes. Any longer, and the acid can start to u0022cooku0022 the fish (like in ceviche) and change its texture.
Try More Recipes:
- Gordon Ramsay’s Crispy Skin Salmon Recipe
- Gordon Ramsay Salmon Wellington Recipe
- Gordon Ramsay Teriyaki Salmon Recipe
Gordon Ramsay’s Grilled Swordfish Recipe
Course: DinnerCuisine: MediterraneanDifficulty: Easy2
servings15
minutes10
minutes215
kcalJuicy, marinated swordfish steaks grilled to perfection and served with a squeeze of smoky, charred lemon.
Ingredients
2 swordfish steaks (1-inch thick)
45ml olive oil
15ml soy sauce
15ml sherry or red wine vinegar
9g minced garlic
1 tsp dried oregano
2 medium lemons
Kosher salt & fresh parsley
Directions
- Whisk together olive oil, soy sauce, vinegar, garlic, oregano, and the zest and juice of 1 lemon.
- Marinate the swordfish steaks in the mixture for 10-15 minutes.
- Preheat a well-oiled grill to medium-high heat (375-400°F).
- Grill the swordfish for 4-5 minutes per side, until the internal temperature reaches 135°F.
- While the fish cooks, grill the remaining lemon, cut-side down, until charred.
- Let the fish rest for 10 minutes before garnishing with herbs and a squeeze of the grilled lemon.
Notes
- A meat thermometer is the best tool to ensure the swordfish is not overcooked.
- Resting the fish after grilling is a crucial step for a juicy result.
- Charring the lemon deepens its flavor and adds a smoky element to the dish.
- Do not marinate the fish for longer than 30 minutes, as the acid will begin to change its texture.
