Grilled Swordfish Steaks with Fresh Chimichurri
Meaty swordfish steaks grilled over high heat until charred and just cooked through, then blanketed with a vibrant homemade chimichurri of fresh parsley, oregano, garlic, and red wine vinegar. An all-natural, high-protein meal with bold Argentinian-inspired flavors.
15m
2
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Ingredients
- 2 swordfish steaks, 1 inch thick (about 8 oz each)
- 1 tablespoon extra-virgin olive oil (for the fish)
- 3/4 teaspoon coarse sea salt (for the fish)
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh flat-leaf parsley, tightly packed
- 2 tablespoons fresh oregano leaves
- 3 cloves garlic
- 3 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sea salt (for chimichurri)
- 1/4 cup extra-virgin olive oil (for chimichurri)
- Lemon wedges, for serving
Instructions
- 1
Make the Chimichurri
Finely chop the parsley, oregano, and garlic by hand or pulse briefly in a food processor — the texture should be coarse, not a paste. Transfer to a bowl and stir in red wine vinegar, crushed red pepper flakes, and sea salt. Slowly whisk in olive oil. Taste and adjust seasoning. Let the chimichurri sit for at least 10 minutes for flavors to meld.
- 2
Prepare the Swordfish
Pat swordfish steaks dry with paper towels. Brush both sides lightly with olive oil and season with sea salt and black pepper. Allow the fish to come to room temperature for 10 minutes before grilling.
- 3
Preheat the Grill
Preheat an outdoor grill or grill pan to high heat (around 450°F to 500°F). Clean the grates thoroughly and oil them lightly with a folded paper towel dipped in oil held with tongs. A clean, well-oiled, hot grill is essential to prevent swordfish from sticking.
- 4
Grill the Swordfish
Place swordfish steaks on the hot grill. Grill undisturbed for 4 to 5 minutes until grill marks form and the fish releases cleanly from the grates. Flip and grill for another 3 to 4 minutes. Swordfish is done when it is opaque throughout and the internal temperature reaches 145°F.
- 5
Rest Briefly
Transfer swordfish to a plate and allow to rest for 2 to 3 minutes. Unlike red meat, fish needs only a brief rest, but it is still important for the juices to settle.
- 6
Serve with Chimichurri
Spoon a generous amount of fresh chimichurri over each swordfish steak and place the remaining chimichurri in a small bowl on the side. Serve with lemon wedges for squeezing. The bright acid of the chimichurri and lemon cuts beautifully through the richness of the swordfish.
Chef's Tips
Swordfish is one of the few fish that can stand up to a hot grill without falling apart — its firm, meaty texture is ideal for high-heat cooking. The most common mistake is overcooking it; pull it at 145°F and it will be moist and tender rather than dry and chalky. For the chimichurri, always chop the herbs by hand for the best texture — a food processor tends to bruise the parsley and make the sauce taste slightly bitter. Make extra chimichurri: it keeps in the refrigerator for up to 5 days and is excellent on grilled chicken, steak, or roasted vegetables.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this grilled swordfish steaks with fresh chimichurri
How long does it take to make Grilled Swordfish Steaks with Fresh Chimichurri?
This recipe takes 25 minutes total time, including 15 minutes prep time and 10 minutes cooking time.
How many servings does this Grilled Swordfish Steaks with Fresh Chimichurri recipe make?
This recipe yields 2 servings.
What is the difficulty level of this Grilled Swordfish Steaks with Fresh Chimichurri recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Grilled Swordfish Steaks with Fresh Chimichurri recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this grilled swordfish steaks with fresh chimichurri ahead of time?
Yes! You can prepare this grilled swordfish steaks with fresh chimichurri up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover grilled swordfish steaks with fresh chimichurri?
Store leftover grilled swordfish steaks with fresh chimichurri covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with grilled swordfish steaks with fresh chimichurri?
This grilled swordfish steaks with fresh chimichurri pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze grilled swordfish steaks with fresh chimichurri?
Yes, this grilled swordfish steaks with fresh chimichurri freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.