Mediterranean 12 min

Grilled Swordfish Steaks

Name: Grilled Swordfish Steaks
Total time: 12 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 swordfish steaks (6–8 oz each, about 1-inch thick); 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Zest and juice of 1 lemon; Salt and black pepper; 1/4 cup kalamata olives, pitted and chopped; 2 tablespoons capers, drained; 2 tablespoons fresh parsley; 1 tablespoon red wine vinegar; Lemon wedges for serving

seafoodgluten-freepaleohigh-proteinhealthy

Ingredientsfor 2

340

Cal

44g

Protein

Carbs

16g

Fat

14 swordfish steaks (6–8 oz each, about 1-inch thick)
23 tablespoons olive oil
33 cloves garlic, minced
41 teaspoon smoked paprika
51 teaspoon dried oregano
6Zest and juice of 1 lemon
7Salt and black pepper
81/4 cup kalamata olives, pitted and chopped
92 tablespoons capers, drained
102 tablespoons fresh parsley
111 tablespoon red wine vinegar
12Lemon wedges for serving

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Instructions

1
Combine 2 tablespoons olive oil, garlic, smoked paprika, oregano, lemon zest, salt, and pepper in a shallow dish. Add swordfish steaks and coat well. Marinate for 20–30 minutes at room temperature — no longer, as acid will begin to cook the fish.
2
Preheat grill or cast-iron grill pan to high heat. Oil the grates well. Grill swordfish for 4–5 minutes per side without moving — swordfish is firm enough to hold up to high heat. It should have defined grill marks and release easily when ready to flip. The internal temperature should reach 130°F.
3
Make a quick olive relish by combining chopped olives, capers, remaining olive oil, lemon juice, parsley, and red wine vinegar. Season with pepper. Plate the swordfish and spoon the relish over the top. Serve immediately with lemon wedges.