Grilled Swordfish with Salad and Potatoes

Grilled swordfish is a firm, meaty fish that holds up beautifully on the grill and delivers a mild, slightly sweet flavor. Paired with crisp salad greens and seasoned potatoes, this dish is a well-rounded, healthy meal that feels both elegant and effortless. Perfect for summer dinners, light lunches, or entertaining guests.

Why You’ll Love This Recipe

• Swordfish has a steak-like texture that’s satisfying and hearty

• Balanced and nutritious with vegetables and potatoes

• Quick to prepare with minimal prep time

• Grill-friendly and perfect for outdoor dining

• Simple seasoning lets the natural flavors shine

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Swordfish steaks

• Olive oil

• Fresh lemon juice

• Garlic, minced

• Salt and black pepper

• Fresh herbs (parsley, oregano, or thyme)

• Baby potatoes or fingerlings

• Mixed greens or arugula

• Cherry tomatoes

• Red onion, thinly sliced

• Cucumber, sliced

• Balsamic vinegar or vinaigrette (for salad)

Directions

1. Marinate the swordfish:
   In a small bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, and herbs. Rub the marinade over the swordfish steaks and let sit for 15–30 minutes.

2. Prepare the potatoes:
   Boil or steam the baby potatoes until fork-tender, about 12–15 minutes. Drain and toss with olive oil, salt, and chopped parsley.

3. Grill the swordfish:
   Preheat the grill to medium-high heat. Grill the swordfish steaks for 4–5 minutes per side, or until the fish is opaque and grill marks appear.

4. Assemble the salad:
   In a bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss with your favorite vinaigrette or a simple mix of olive oil and balsamic vinegar.

5. Serve:
   Plate the grilled swordfish alongside the seasoned potatoes and fresh salad. Garnish with lemon wedges and extra herbs if desired.

Servings and timing

• Servings: 2–4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Marination Time: 15–30 minutes

• Total Time: 45–60 minutes

Variations

• Mediterranean style: Add olives, feta cheese, and a drizzle of tzatziki to the salad.

• Spicy version: Add red pepper flakes or chili oil to the marinade.

• Citrus marinade: Use orange or lime juice for a different citrus flavor profile.

• Oven-roasted: If grilling isn’t an option, bake the swordfish at 400°F (200°C) for 12–15 minutes.

Storage/Reheating

• Storage: Store leftover swordfish and potatoes in an airtight container for up to 2 days. Keep the salad separate to avoid sogginess.

• Reheating: Reheat swordfish and potatoes in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. Avoid microwaving the fish to prevent drying.

• Freezing: Not recommended, as swordfish can dry out and salad does not freeze well.

FAQs

What does swordfish taste like?

Swordfish has a mild, slightly sweet flavor with a dense, meaty texture, similar to tuna or halibut.

How do I know when swordfish is cooked?

It should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).

Can I use frozen swordfish steaks?

Yes, just make sure they are fully thawed and patted dry before marinating and grilling.

What can I use instead of swordfish?

Tuna steaks, halibut, or mahi-mahi are great alternatives with a similar firm texture.

Is swordfish healthy?

Yes, it’s a lean source of protein, but due to potential mercury levels, it’s best eaten in moderation.

How long should I marinate swordfish?

15 to 30 minutes is sufficient. Avoid longer marination as the acid can break down the fish.

Can I cook this on a stovetop grill pan?

Absolutely. Use a well-heated grill pan and follow the same grilling time instructions.

Should I peel the potatoes?

No need to peel baby potatoes or fingerlings. Just scrub them clean before boiling.

What dressing goes best with the salad?

A light vinaigrette or lemon-olive oil dressing complements the fish well without overpowering it.

Can I make this dish ahead?

The salad and potatoes can be prepped in advance. Grill the swordfish just before serving for best results.

Conclusion

Grilled swordfish with salad and potatoes is a balanced, flavorful meal that showcases the beauty of simple, fresh ingredients. With minimal prep and wholesome components, it’s a versatile dish suitable for both casual weeknights and more formal occasions. The combination of grilled fish, seasonal greens, and hearty potatoes makes this a timeless and satisfying plate.

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