These broiled swordfish steaks are nicely seasoned with butter and paprika along with salt, pepper, and some lemon. The recipe is simple yet flavorful, and it's the perfect way to enjoy swordfish. The garlic and parsley sauce is optional.
Swordfish is a firm fish, making the steaks perfect for grilling or broiling. It's excellent cut into chunks for kabobs as well. Halibut or tuna steaks may be substituted.
One thing you should keep in mind is that swordfish contains a higher level of mercury than most other types of edible fish. The most recent advice from the FDA recommends pregnant and breastfeeding women, women of childbearing age, and small children avoid eating swordfish, king mackerel, shark, and tilefish (from the Gulf of Mexico).
There are many nutritional advantages: healthy fats, nutrient density, and it's a good natural source of vitamin D. But, because of the high level of methyl mercury, swordfish consumption by all others -- along with mackerel, shark, and tilefish -- should be limited to rare occasions.
This swordfish is broiled to perfection with a simple butter and spice combination.
- 2 pounds swordfish steaks (about 1 inch thick; may substitute tuna, salmon, or Pacific halibut steaks)
- 1 teaspoon salt (kosher)
- 1/4 teaspoon black pepper
- 1/8 teaspoon paprika (sweet Hungarian)
- 5 tablespoons butter (melted)
- Optional: chopped fresh parsley
- Garnish: lemon wedges
- For the Garlic Parsley Sauce:
- 1/2 cup parsley (fresh minced)
- 1 tablespoons lemon zest (from 1 lemon)
- 3 cloves garlic (minced)
- 1/3 cup olive oil
- 3 tablespoons lemon juice (fresh)
- salt to taste (kosher)
- black pepper to taste
- Sprinkle the swordfish steaks with salt, pepper, and paprika and gently rub into the fish.
- Preheat a greased broiler rack.
- Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
- Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
- The fish should be lightly browned and will flake easily with a fork when done.
- Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
- This swordfish is delicious with rice or potatoes.
Optional Garlic Parsley Sauce
- In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice. Season with salt and freshly ground black pepper, to taste.
Tips and Variations
- Grill the swordfish steaks on an oiled grill grate over hot coals for about the same amount of time. Or use a greased fish grilling basket.
- Replace the swordfish steaks with salmon steaks, tuna, or Pacific halibut.
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|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||8 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|