Best 2 Grilled Swordfish With Lemon Mint And Basil Recipes

Grilled swordfish with lemon mint and basil is a delicious and healthy meal that is perfect for a summer cookout. The fish is grilled to perfection and then topped with a refreshing lemon mint and basil sauce. This dish is easy to make and is sure to impress your guests. In this article, we will provide you with a recipe for grilled swordfish with lemon mint and basil, as well as some tips for cooking swordfish perfectly.

Here are our top 2 tried and tested recipes!

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL RECIPE - (4/5)

Grilled Swordfish With Lemon, Mint And Basil Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove minced
Salt to taste
Freshly-ground black pepper to taste
4 swordfish steaks - (5 to 6 oz ea)

Steps:

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste. Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve. This recipe yields 4 servings.

GRILLED SWORDFISH WITH CANDIED LEMON SALAD

Grilled Swordfish with Candied Lemon Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup sugar
2 lemons, segmented
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 1/3 teaspoons kosher salt
4 cups baby arugula
3/4 cup Castelvetrano olives, pitted and halved
Four 6-ounce skinless swordfish or tuna steaks

Steps:

In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use.
In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside.
Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish.

Tips:

Choose the right swordfish. Look for firm, opaque flesh that is not too dark or discolored.
Marinate the swordfish. This will help to tenderize and flavor the fish.
Cook the swordfish over high heat. This will help to sear the fish and prevent it from becoming dry.
Don't overcook the swordfish. Swordfish is a delicate fish that can easily become dry and tough if overcooked.
Serve the swordfish immediately. Swordfish is best served hot off the grill.

Conclusion:

Grilled swordfish is a delicious and healthy meal that is perfect for a summer cookout. With its firm texture and mild flavor, swordfish is a versatile fish that can be paired with a variety of sides. Whether you are grilling swordfish for a special occasion or just for a weeknight dinner, these recipes will help you create a delicious and memorable meal.