Grilled Swordfish Steaks With Herb Chimichurri Recipe
Juicy grilled swordfish paired with a vibrant herb chimichurri sauce, perfect for a fresh summer meal.
Imagine warm evenings on the patio, the sizzle of swordfish steaks on the grill filling the air with a smoky aroma. This dish captures that perfect summer vibe with its light and fresh flavors. Grilled swordfish is a delight, firm yet tender, soaking up the earthy, vibrant notes of homemade herb chimichurri. It's a dish that promises every bite is as flavorful as the last. I first tried a similar recipe at a seaside bistro, and it was love at first bite. The simple elegance of the dish caught my attention, and I knew I had to recreate it with my own twist. The secret lies in the chimichurri sauce — an Argentine influence that adds a robust, herby kick. The mix of parsley, cilantro, and oregano is what makes this recipe stand apart. The freshness of these herbs, combined with a hint of garlic and red pepper, elevates the grilled fish to something truly special. This dish makes a fantastic centerpiece for a weekend barbecue or a midweek dinner when you're craving something light yet satisfying. Pair it with a crisp white wine and a simple salad, and you'll have a meal worthy of a summer night under the stars.
Step-by-Step
- 01Step 1 / 5
Preheat your grill to medium-high heat.
Brush the swordfish steaks with olive oil and season generously with salt and black pepper.
- 02Step 2 / 5
In a medium bowl, combine parsley, cilantro, oregano, minced garlic, and red pepper flakes.
Stir in red wine vinegar and olive oil until well mixed.
Season with salt and pepper to taste, and set aside.
- 03Step 3 / 5
Place the swordfish steaks on the grill and cook for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks.
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- 04Step 4 / 5
Remove the steaks from the grill and let them rest for a minute or two.
Spoon the prepared chimichurri over the top of each steak, allowing the flavors to meld.
- 05Step 5 / 5
Serve the swordfish steaks hot, garnished with extra herbs if desired.
Enjoy the dish immediately for the best flavor.
Chef Tips
- •For the best flavor, let the chimichurri sit for at least 15 minutes before serving to allow the flavors to meld.
- •Ensure the grill is hot before placing the swordfish on it to achieve those perfect grill marks.
- •If the swordfish steaks are thick, consider using a meat thermometer: they should reach an internal temperature of 145°F.
- •Leftover chimichurri can be stored in the fridge for up to a week and makes a great addition to grilled vegetables.
- •If you don't have a grill, you can use a grill pan on the stove with great results.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
You can prepare the chimichurri a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
What can I substitute?+
If swordfish is unavailable, you can use mahi-mahi or tuna steaks as an alternative.
How do I store leftovers?+
Place any leftover swordfish in an airtight container and refrigerate for up to 2 days. Reheat gently or enjoy cold.
