I rarely buy swordfish due to its reported mercury content, but once in a blue moon, even if I attempt to be environmentally conscious, I give in to buying it. Come on, it’s doesn’t happen often.
Acknowledgement: The full and original version of this recipe can be found in The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets
In the book, the recipe’s called “Mediterranean-Style Grilled Marinated Swordfish”, but since I didn’t use a grill, I took out that word in this post. What’s more, the recipe called for salmon, but I substituted swordfish because I wanted to try cooking swordfish in a new way. I also prepared the marinade and marinated the swordfish last night, but cooked it tonight.
Here’s what you need:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 swordfish steak (I didn’t get to check the weight, sorry!)
- lemon wedges, for serving
Put the olive oil, lemon juice, parsley, basil, salt and pepper in a bowl.
Mix well.
Add the swordfish into the bowl.
Coat the fish with the marinade.
According to the recipe, the fish should be marinated in the mixture, “covered, in the refrigerator for at least 30 minutes”. It should also be cooked on a hot grill for about 3 minutes on each side.
I marinated the swordfish covered in a glass bowl and placed it inside the refrigerator overnight. Since we just threw out our old grill and haven’t replaced it yet, we cooked the swordfish indoors on the stove using a nonstick griddle pan. I brushed the fish with marinade while it was cooking, and eventually poured the entire marinade on it.
When we ate the fish, the lemon wedges weren’t even necessary because the lemon taste was quite intense. Instead of grilling, I slammed that hunk of swordfish on the hot pan after cutting it in half. Since swordfish is quite firm and thick with an almost-but-not-quite steak-like texture, I ended up cooking each side for about 8 minutes.
Next time, I’ll put maybe one or two tablespoons of lemon juice. If I’ll cook it again using the griddle pan, I’ll cut the swordfish into little pieces to lessen the cooking time. I also included links to two recipes that are similar to the one I made tonight.
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