A delightful recipe for grilled swordfish, infused with a medley of fresh herbs and citrus flavors.
Place the swordfish steaks in a zip-lock bag, leaving it unsealed.
Ensure the bag is large enough to allow the marinade to coat the fish evenly.
In a small bowl, mix the olive oil, lemon juice, minced garlic, thyme, rosemary, sage, salt, and pepper to create the marinade.
Use a whisk to ensure the marinade is well combined.
Pour the marinade into the bag with the fish, ensuring the fish is fully coated.
Massage the bag gently to distribute the marinade evenly over the fish.
Seal the bag, removing as much air as possible, and refrigerate for 3 to 4 hours.
Place the bag on a plate to catch any potential leaks.
Preheat the grill to medium-high heat.
Ensure the grill is clean to prevent sticking.
Brush the grill rack with olive oil to prevent sticking.
Use a heat-resistant brush for safety.
Grill the fish for 3 to 5 minutes on each side, or until the fish flakes easily with a fork.
Avoid overcooking to keep the fish moist and tender.
Serve the grilled swordfish with a garnish of fresh herbs and lemon wedges.
Pair with a side of grilled vegetables or a fresh salad for a complete meal.
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