Flavorful and satisfying, these easy grilled swordfish steaks are a quick and easy weeknight dinner! This swordfish recipe with a simple marinade won't disappoint.
In a large ziplock bag, combine olive oil, lime juice, basil, garlic, salt and pepper.
Add swordfish and coat the fish with marinade. Let it sit for 15 minutes.
Meanwhile, prepare the grill. Preheat the grill and oil the grates with oil-soaked paper towel.
Grill swordfish over medium high heat about 4-5 minutes per side, or until the internal temperature reads 135°F.
Cut zucchini lengthwise and grill alongside with fish, if desired.
Notes
Note 1: Look for swordfish steaks with a light pink and shiny flesh with no brown or discolored areas. Note 2: Grilled veggies taste delicious with grilled fish! Red onions, sweet peppers, asparagus, summer squash, corn on the cob, and mushrooms are great options.Storing Tips: - Store the grilled swordfish in an airtight container for up to 4 days in the refrigerator. - Freeze any leftover steaks for up to 2 months. Place the fish in a freezer-safe airtight container and freeze until ready to use. - Reheat the swordfish in a 275°F oven in a shallow baking dish covered with aluminum foil.