Grilled Swordfish with Lemon-Herb Marinade

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. 2Place the 4 6 oz swordfish steaks in a shallow dish. Pour the marinade over the swordfish steaks, ensuring they are fully coated. Let the swordfish marinate for at least 15 minutes at room temperature.
3. 3While the swordfish marinates, preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). For charcoal grills, aim for coals that are hot and covered with gray ash.
4. 4In the same bowl used for the marinade, add the about 450 g asparagus. Toss the asparagus with a little of the reserved marinade or a drizzle more olive oil if needed, and a pinch of salt and pepper. Ensure the asparagus is lightly coated.
5. 5Place the marinated swordfish steaks on the preheated grill. Grill for 4-5 minutes per side. The swordfish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Place the seasoned asparagus on the grill alongside the swordfish. Grill for 3-4 minutes, turning occasionally, until the asparagus is tender-crisp and has light grill marks. It should still have a slight bite.
7. 7Remove the swordfish and asparagus from the grill. Let the swordfish rest for 2-3 minutes before serving. Serve the grilled swordfish immediately with the grilled asparagus.

Related Guides