Herb-Marinated Swordfish is one of the many seafood dishes we enjoy regularly, now that we’re trying to eat more fish and less red meat. This dish is easy yet elegant. I like soup and a sandwich as much as anyone, but taking the time to prepare something this tasty and this beautiful makes me happy. Serve Herb-Marinated Swordfish with Puffed-Up Greens or a side of pasta with Collard Green Olive Pesto, and you’ll feel like lighting candles and putting on some soft music. You deserve it.
This recipe entails broiling the fish, but you could just as easily grill it. The reverse marinade is what makes it special. The sword stays moist and tender during cooking because you massage it with oil and salt right before broiling it. The reverse marinade is prepared separately and is poured over the fish after it’s cooked. The beauty of this marinade is the brightness it brings. The fish is cloaked in a briny, lemony sauce with capers and chives, and is served warm or at room temperature.
Herb-Marinated Swordfish
Ingredients
- ¾ cup extra-virgin olive oil
- 1½ pounds 1-inch-thick swordfish steaks (about 3 or 4)
- salt
- 3 T drained capers (plus 1 T caper brine)
- 2 T lemon juice (plus wedges for serving)
- 1 t freshly ground black pepper
- ¼ cup coarsely chopped parsley
- ¼ cup chopped chives
Instructions
- Broil the swordfish – Preheat the broiler and the grill pan. While preheating, rub 1 tablespoon of the oil all over the swordfish and season with salt. When the broiler is ready, broil the swordfish for 3-4 minutes per side, or until the internal temperature is 140℉. Transfer fish to a shallow serving dish.
- Build the marinade – Add the remaining oil and the capers to a small pan, and cook over medium-low, stirring occasionally, until capers are sizzling vigorously but not browned, about 2 minutes. Remove from the heat and stir in the caper brine, lemon juice, pepper, parsley, and chives.
- Reverse marinate the fish – Pour the caper-herb oil over the fish. Let it marinate at room temperature, turning once or twice, occasionally spooning the marinade over the fish, for 15 minutes.
- Serve – Divide fish among plates and drizzle with some of the marinade. Serve warm or at room temperature.
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