Description
Lemon and oregano marinated swordfish steaks grilled alongside peppers and onions, served over a Greek salad of romaine, cucumber, tomatoes, feta and Kalamata olives.
Ingredients
Scale
Grilled Fish
- 4 (1 inch thick) swordfish steaks
- 2 teaspoons kosher salt (1/2 teaspoon per steak)
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup olive oil
- Juice and zest of 1/2 lemon (about 2 tablespoons juice)
- 1 teaspoon dried oregano (or 2 teaspoons minced fresh oregano)
- 1/2 teaspoon sugar
Grilled Vegetables
- 1 large red onion, cut into 1/2 inch thick rounds
- 1 green bell pepper, cored, sides cut into large planks
- 1 red bell pepper, cored, sides cut into large planks
- 1/2 teaspoon kosher salt
Greek Salad
- Juice and zest of 1/2 lemon (about 2 tablespoons juice)
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon sugar
- 1 clove garlic, minced or pressed
- 1 teaspoon fresh thyme (or minced fresh oregano)
- 1/2 cup extra virgin olive oil
- 1 English cucumber, halved and cut into 1/4 inch thick slices
- 10 ounces romaine, chopped (about 3 hearts)
- 1 pint cherry tomatoes, halved
- 8 ounces feta cheese, cubed
- 6 ounces Kalamata olives, drained
Instructions
- Marinate the swordfish: Season the swordfish with the salt and pepper. Mix the olive oil, lemon juice and zest, oregano and sugar in a zip-top bag. Add the fish, massage the marinade onto it, squeeze out the air, and seal. Refrigerate for 30 minutes to 1 hour, turning now and then.
- Season the vegetables: Sprinkle the onion and peppers with the salt, and let rest at room temperature until it's time to grill.
- Prepare the grill: Preheat the grill, and brush the grate clean. Set up two zones - half on medium-high for the fish, half on medium-low for the vegetables.
- Start the salad: Whisk the lemon juice and zest, vinegar, salt, pepper, sugar, garlic, thyme and olive oil in a small bowl. Add the cucumber, and toss to coat. Put the romaine in a large bowl, and top with the tomatoes, feta and olives. Don't toss yet.
- Grill the vegetables: Grill the onion and peppers over medium-low heat until soft and charred at the edges, about 12 minutes, flipping halfway through.
- Grill the swordfish: Meanwhile, take the fish out of the marinade, let the excess drip off, and grill over medium-high heat until it reaches 130°F, 6 to 8 minutes, flipping after 4 minutes. (Keep the lid closed on a gas grill; leave it open on charcoal.) It should still be slightly translucent in the middle - it finishes cooking as it rests.
- Finish the salad: Trim any burnt edges from the onion and peppers, and cut them into thin strips. Add them to the salad bowl, pour the vinaigrette and cucumbers over the top, and toss to coat.
- Serve: Fill each plate with salad, and top with a swordfish steak.
Notes
Don't overcook the swordfish, or it dries out. Take it off just shy of medium, and let it finish as it rests.
Grill the swordfish with the skin on for extra flavor, then trim it off before serving - it's too tough to eat.
Buy swordfish caught in North American waters - it's a sustainable fishery.
- Prep Time: 20 minutes
- Marinate: 30 minutes
- Cook Time: 15 minutes