This Lemon Oregano Swordfish melts in your mouth with succulent flavors! Simply marinaded with fresh lemon juice, olive oil and oregano and either grilled or pan-seared for a spectacular healthy meal.
I try to eat fish once or twice a week and my favorite go-to is usually this Pan Seared Salmon with either a homemade Tzatziki sauce or this homemade chimichurri sauce. Literally never ever get tired of it.
This weekend as I was picking up my usual salmon at the grocery store I spotted wild caught swordfish on sale. I can’t even remember the last time I cooked swordfish at home. I really didn’t even know what I would do with it but you can never go wrong with simple lemon and spices.
I know that swordfish is a nice thick cut that can easily be marinaded and grilled like a steak. So, I decided I would marinate it in a little olive oil, lemon, and oregano for about 30-45 minutes and toss it on the grill.
After preheating my grill, I went inside to grab the fish. When I got back out to the grill it was out! I hate that moment and you would think that I would learn by now to always have a backup propane tank in moments like this.
Plan B steps in and it was pan-searing to the rescue!
It turned out SO amazing!! I could not get over how tender and juicy it was. Literally, melt in your mouth delicious.
I served it with this simple parmesan garlic spaghetti squash and sautéed spinach.
INGREDIENTS
2 small or 1 large swordfish steaks
1/4 cup of olive oil (I used Colavita’s Garlic Olive Oil as a wonderful addition)
Juice of half a lemon or 2 tablespoons of lemon juice.
1 teaspoon of oregano
2 cloves of garlic, minced
1/3 teaspoon of black pepper
How to Make Lemon Oregano Swordfish in a Pan
Place all marinade ingredients in a glass dish or zip lock bag and mix to combine.
Rinse the swordfish in cold water and pat dry. Leave the skin on to hold it together while cooking.
Place the fish the marinade and be sure it is coated well.
Cover and refrigerate for 30-45 minutes. (longer is fine too)
If you are grilling, preheat your grill until approx. 400-450 degrees.
Rub the grill grates with olive oil on a paper towel to keep the fish from sticking. (use tongs to hold the paper towels and not burn your hand)
If you are pan searing, heat a pan on medium high heat. The oil from the marinade will be enough to keep it from sticking.
Cook for about 7 minutes on the first side. Then flip and cook for an additional 6-7 minutes until the fish is just cooked through and white.
Remove from heat and let it rest 5-10 minutes.
ENJOY!!
Lemon Oregano Swordfish
Ingredients
- 1/4 cup of olive oil I used Colavita's Garlic Olive Oil as a wonderful addition
- Juice of half a lemon or 2 tablespoon of lemon juice.
- 1 teaspoon of oregano
- 2 cloves of garlic minced
- 1/3 teaspoon of black pepper
- 2 2 small swordfish steaks (or 1 large)
Instructions
- Place all marinade ingredients in a glass dish or zip lock bag and mix to combine.
- Rinse the swordfish in cold water and pat dry. Leave the skin on to hold it together while cooking.
- Place the fish the marinade and be sure it is coated well.
- Cover and refrigerate for 30-45 minutes. (longer is fine too)
- If you are grilling, preheat your grill until approx. 400-450 degrees. Rub the grill grates with olive oil on a paper towel to keep the fish from sticking. (use tongs to hold the paper towels and not burn your hand)
- If you are pan searing, heat a pan on medium high heat. The oil from the marinade will be enough to keep it from sticking.
- Cook for about 7 minutes on the first side. Then flip and cook for an additional 6-7 minutes until the fish is just cooked through and white.
- Remove from heat and let it rest 5-10 minutes minutes.
- ENJOY!!
Miz Helen says
Thanks so much for sharing your awesome Swordfish with us, it looks so good. Have a great week and hope to see you at Full Plate Thursday again real soon!
Miz Helen
Leslie says
Your swordfish looks delish, it is one of my favorites!
April J Harris says
How wonderful to be able to find fresh swordfish in your local store. It’s really hard to find here in the UK. Love how you have prepared it – the Lemon Oregano recipe sounds delicious. I’d use it with any firm white fish. Thank you for sharing with us at Hearth and Soul, Sherri! Tweeting.