Ina Garten’s Grilled Swordfish is a simple yet elegant dish that brings out the best in this meaty, flavorful fish. With a marinade of fresh citrus, herbs, and olive oil, the swordfish is grilled to perfection, making it a great option for a summer meal or a special dinner.

What is Ina Garten Grilled Swordfish?

Grilled Swordfish is a light and delicious seafood dish where swordfish steaks are marinated in a mix of citrus, herbs, and seasonings before being grilled to achieve a slightly smoky flavor and perfect char marks. Ina Garten’s recipe keeps it simple and focuses on enhancing the natural flavor of the fish.

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Reasons to Try Ina Garten Grilled Swordfish

Healthy and flavorful: Swordfish is a lean, protein-rich fish with a mild, meaty texture.
Quick and easy: Cooks in just a few minutes, perfect for busy weeknights or gatherings.
Versatile: Pair with a variety of sides like roasted vegetables, salads, or rice.
Elegant presentation: This makes for an impressive main dish at any dinner.
Simple ingredients: A straightforward marinade enhances the natural flavors of the fish.

Ingredients Needed to Make Ina Garten Grilled Swordfish

4 swordfish steaks (about 1-inch thick, 6–8 ounces each)
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
1/4 cup freshly squeezed orange juice (about 1 orange)
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Optional Garnish:

Lemon or orange slices
Additional parsley or rosemary sprigs

Instructions to Prepare Ina Garten Grilled Swordfish

Step 1: Prepare the Marinade

Mix the ingredients: In a small bowl, whisk together the lemon juice, orange juice, olive oil, parsley, rosemary, garlic, salt, and pepper.

Step 2: Marinate the Swordfish

Place in a dish: Arrange the swordfish steaks in a shallow dish or resealable plastic bag.
Add the marinade: Pour the marinade over the fish, ensuring all sides are coated.
Let it rest: Cover and refrigerate for 30 minutes to 1 hour, turning the fish halfway through for even marination.

Step 3: Preheat the Grill

Heat the grill: Preheat your grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly to prevent sticking.

Step 4: Grill the Swordfish

Cook the steaks: Remove the swordfish from the marinade, letting any excess drip off. Place the steaks on the grill and cook for 3–4 minutes per side, or until grill marks form and the fish is opaque throughout.
Check for doneness: The internal temperature should reach 145°F. Avoid overcooking to keep the fish moist.

Step 5: Serve

Plate the fish: Transfer the grilled swordfish to a serving platter.
Garnish: Add lemon or orange slices and fresh herbs as garnish.
Serve immediately: Pair with your favorite sides and enjoy.

What Goes Well With Ina Garten Grilled Swordfish

Roasted vegetables: Pair with asparagus, zucchini, or bell peppers.
Light salads: Serve alongside a crisp green salad or a citrusy arugula salad.
Grain sides: Complement with quinoa, couscous, or wild rice.
Potatoes: Serve with roasted potatoes, mashed potatoes, or potato salad.
Grilled bread: Add a slice of crusty bread to soak up the juices.

Key Tips for Making Ina Garten Grilled Swordfish

Choose fresh fish: Select swordfish steaks that are firm, fresh-smelling, and free of discoloration.
Don’t over-marinate: Limit marinating time to 1 hour to avoid overpowering the fish.
Preheat the grill properly: Ensure the grill is hot to get perfect char marks and prevent sticking.
Avoid overcooking: Cook just until the fish is opaque and reaches an internal temperature of 145°F.
Use fresh herbs: Fresh parsley and rosemary add the best flavor and aroma.

Creative Variations of Ina Garten Grilled Swordfish

Add spice: Sprinkle red pepper flakes or a pinch of cayenne to the marinade for a hint of heat.
Try different citrus: Use lime or grapefruit juice for a unique twist.
Add a glaze: Brush the fish with a honey or maple glaze during grilling for added sweetness.
Use a different herb blend: Substitute rosemary with thyme or dill for a new flavor profile.
Make it tropical: Serve with a mango salsa or pineapple relish for a summery touch.

Storage Guidelines for Ina Garten Grilled Swordfish

Refrigerate leftovers: Store cooked swordfish in an airtight container in the refrigerator for up to 2 days.
Reheat gently: Warm leftovers in a skillet over low heat or in the oven at 300°F until heated through. Avoid microwaving to prevent drying out.
Do not freeze: Grilled swordfish is best enjoyed fresh, as freezing can affect its texture.

FAQs

How do I know when grilled swordfish is done?

Grilled swordfish is done when it reaches an internal temperature of 145°F and is opaque throughout. It should feel firm but still moist to the touch.

Can I use dried herbs instead of fresh ones for the marinade?

Yes, dried herbs can be used as a substitute. Use half the amount of dried herbs since they are more concentrated in flavor compared to fresh herbs.

How do I prevent swordfish from sticking to the grill?

To prevent sticking, preheat the grill to medium-high heat and oil the grates lightly before placing the swordfish steaks on the grill.

What can I substitute for swordfish in this recipe?

You can substitute swordfish with other firm fish like halibut, tuna, or mahi-mahi, as they hold up well to grilling and absorb the marinade beautifully.

Wrapping Up

Ina Garten’s Grilled Swordfish is a quick, flavorful, and elegant main dish that’s perfect for any occasion. With its fresh citrus and herb marinade and perfectly grilled texture, this recipe highlights the natural flavor of the fish while keeping it moist and delicious. Pair it with your favorite sides, and enjoy a restaurant-quality meal at home!