Herb-Crusted Swordfish

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Herb-Crusted Swordfish

Herb-Crusted Swordfish
Servings 4


  • 1/2 cup mixed fresh herbs such as oregano, parsley, sage, rosemary, thyme, and basil, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons crushed red pepper
  • 1/4 cup freshly squeezed lemon juice
  • Salt and pepper to taste
  • 4 eight-ounce swordfish steaks 1 inch thick
  • Fres


  • 1. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.

    2. Grill steaks over medium fire, 5 to 7 minutes per side; sear crosshatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately.

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