Grilled Swordfish Recipe

Prep fish

Pat swordfish steaks dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tsp lemon zest, 2 smashed garlic cloves (lightly crushed), 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture evenly over both sides of each steak and let sit at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Preheat grill

Preheat outdoor grill or grill pan to medium-high (about 425°F/220°C). Oil grates or brush pan with oil to prevent sticking.

Grill

Place steaks on hot grill and cook 3–4 minutes per side for 1-inch thick steaks (adjust 2–3 minutes per side for thinner, 5–6 minutes for thicker), until opaque with light grill marks and internal temperature reaches 130–135°F for medium. Avoid overcooking — fish will continue to carryover cook while resting.

Rest

Transfer swordfish to a plate, tent loosely with foil and let rest 5 minutes before serving.

Sauté aromatics

While fish rests (or beginning earlier), melt 2 tbs butter in a small skillet over medium heat. Add finely minced shallot and 1 minced garlic clove and sauté until softened and translucent, about 1–2 minutes — do not brown.

Deglaze and reduce

Pour in 1/2 cup dry white wine and bring to a gentle simmer. Scrape any browned bits from pan and reduce until wine is reduced by half, about 3–4 minutes.

Finish sauce

Lower heat to low and whisk in remaining 4 tbs butter, 2 tbs lemon juice, 1 tsp lemon zest and optional 2 tbs heavy cream until sauce is smooth and slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 2 tbs chopped parsley. Keep sauce warm over the lowest heat or remove from heat and return to warm pan when ready to serve.

Sauté vegetables

In a medium saucepan or deep skillet, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add minced shallot, 1 minced garlic clove, diced carrot, zucchini and red bell pepper. Sauté until vegetables are softened, about 4–5 minutes.

Cook orzo

Add 1.5 cups orzo to the pan and stir to coat with oil and toast lightly for 1 minute. Add 3 cups hot chicken or vegetable stock and 1/2 tsp salt. Bring to a simmer, reduce heat to low, cover and cook until orzo is tender and liquid mostly absorbed, about 8–10 minutes. Stir occasionally to prevent sticking; add up to 2–4 tbs extra stock or water if needed for desired consistency.

Finish orzo

Remove from heat and stir in 1/4 cup grated Parmesan and 2 tbs chopped basil or parsley. Adjust salt and pepper to taste (add 1/4 tsp black pepper). Keep covered and warm until serving.

Blanch (optional for tender-crisp beans)

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain well. (If you prefer, skip blanching and cook directly in skillet a bit longer.)

Sauté

In a skillet over medium-high heat add 1 tbs olive oil and 1 tbs butter. When butter foams, add sliced garlic and cook 20–30 seconds until fragrant but not brown. Add green beans, season with 1/2 tsp salt and 1/4 tsp black pepper and toss to coat. Sauté 3–5 minutes until heated through and edges show light browning. If beans were not blanched, cook 6–8 minutes until tender-crisp.

Finish

Squeeze lemon wedge over beans, toss briefly, and remove from heat. Transfer to serving dish and sprinkle with a little chopped parsley if desired.

Spoon a portion of vegetable orzo onto each plate. Place a grilled swordfish steak on top or beside the orzo. Spoon 2–3 tbs of the warm lemon-butter white wine sauce over the fish and around the plate. Add a portion of sautéed green beans. Garnish with lemon slices and remaining chopped parsley. Serve immediately.