Grilled Swordfish Steaks are incredibly flavorful and down-right delicious. They are similar cutting into a nice juicy beef steak! Simple in preparation, yet amazing in taste and texture. This recipe comes from the world-renowned fish monger and chef, Joe Gurrera, owner of the iconic Citarella Gourmet Market. He's even included the perfect side dish recipes: Grilled Zucchini and Crispy Stovetop New Potatoes.
1/4cupextra-virgin olive oilplus more for brushing the grates
48 ozswordfish steakscut 1 inch thick
Sea salt and freshly ground black pepperto taste
FOR THE CRISPY STOVETOP NEW POTATOES (Get these going first)
1/4cupextra-virgin olive oil
2clovesgarlicminced
1lbbaby potatoes, halved or quarteredyou'll want 2-inch pieces after they've been cut
Sea salt and freshly ground black pepperto taste
1tbspfresh rosemaryfinely chopped
FOR THE GRILLED ZUCCHINI
4smallzucchinitrimmed and cut lengthwise into 1/4-inch-thick strips
2tbspextra-virgin olive oil
Sea salt and freshly ground black pepperto taste
Instructions
PREPARE THE GRILLED SWORDFISH STEAKS
Pre-heat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray the grates with oil
Rinse the fish and pat it dry with paper towels. Put the steaks in a large bowl and drizzle with the olive oil. Using your hands, gently rub the oil over the steaks until fully coated. Season with salt and pepper.
Place the fish on the pre-heated grill and cook to the desired doneness, 2 1/2 to 3 minutes per side for rare (4 minutes per side for medium-rare and 5 minutes per side for well-done). Be patient and resist the temptation to flip sooner, or it will stick. Remove the fish from the grill and serve.
MEANWHILE, PREPARE THE CRISPY STOVETOP NEW POTATOES
In a large sauté pan over low, heat the olive oil and garlic. Cook, stirring occasionally, until the garlic starts to turn golden, about 1 to 2 minutes.
Add the potatoes to the pan and cook until the cut side is crisp and brown and the inside is fork-tender, about 35 minutes, stirring every 5 to 8 minutes. Season with salt and pepper, to taste. Sprinkle the rosemary and toss to combine. Serve immediately.
PREPARE THE GRILLED ZUCCHINI (these can be made ahead of time)
Pre-heat your stovetop grill pan or outdoor grill to medium-high heat.
Put the zucchini in a large bowl and drizzle with the olive oil. Add a few pinches of salt and pepper and toss to coat.
Cook the zucchini on the pre-heated grill for 2 minutes per side, or until the strips get grill marks and just become tender. Serve immediately or at room temperature.