+
0 (0)

Fish and Shellfish, Grilled, Mains

Grilled Marinated Swordfish

Grilled Marinated Swordfish
Los Angeles Times

How to impress someone with a nice meal in a short amount of time? Serve grilled swordfish. It's impressive on the dinner plate--perfect for Valentine's Day. Try grilling it on a stove-top grill pan--these are a nice addition to any ... Read more

Total time: 25 minutes | Serves 4
  • 4 (6-ounce) swordfish filets
  • 1 tablespoon minced garlic
  • 1 tablespoon minced parsley
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1/3 cup olive oil
  • 1 tablespoon grated lemon zest

Step 1Rinse the fish and pat dry. Set aside.

Step 2Combine the garlic, parsley, thyme, salt, pepper to taste, olive oil and lemon zest in a small bowl. Pour the marinade into a shallow dish. Dip the filets into the marinade, coating each side thoroughly. Let stand at room temperature for about 10 minutes.

Step 3Meanwhile, heat a grill pan or grill over medium-high heat.

Step 4Grill the filets just until the ends start to flake, about 3 1/2 minutes a side. Remove the fish from the heat and cover loosely with foil for about 5 minutes.


HAVE YOU TRIED


Hazelnut brown butter torte with bittersweet chocolate
Hazelnut brown butter torte with bittersweet chocolate

Muldoon's whiskey-marinated wings
Muldoon's whiskey-marinated wings

Gingered rice and fruit salad
Gingered rice and fruit salad

Pomegranate butter cream frosting
Pomegranate butter cream frosting

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Steamed corn with clams and bacon
Hurley's grilled mussels with red wine and chorizo
Abalone carpaccio with scallions, ginger and ponzu
Fish Tostadas