Jul 14 2026
Restaurants›Epic Restaurant›Grilled Swordfish Recipe

Grilled Swordfish Recipe

Inspired by Epic Restaurant
Time1h 15m
Serves4

HIMALAYAN RED RICE/ZUCCHINI RIBBONS/BLISTERED TOMATOES PERSIMMON HOLLANDAISE

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Ingredients

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Grilled Swordfish

Himalayan Red Rice

Zucchini Ribbons

Blistered Tomatoes

Persimmon Hollandaise

Method

Grilled Swordfish

  1. 1

    Marinate the Swordfish

    In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add swordfish steaks and marinate for at least 30 minutes.

  2. 2

    Grill the Swordfish

    Preheat the grill to medium-high heat. Grill the marinated swordfish for about 4-5 minutes on each side or until cooked through. Remove from grill and garnish with chopped parsley.

Himalayan Red Rice

  1. 3

    Prepare the Rice

    In a saucepan, combine Himalayan red rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and water is absorbed.

Zucchini Ribbons

  1. 4

    Prepare the Zucchini

    Using a vegetable peeler, create ribbons from the zucchini. In a skillet, heat olive oil over medium heat. Add zucchini ribbons, season with salt and black pepper, and sauté for 2-3 minutes until just tender.

Blistered Tomatoes

  1. 5

    Blister the Tomatoes

    In a skillet, heat olive oil over medium-high heat. Add cherry tomatoes, season with salt and black pepper, and cook for about 5-7 minutes until they blister and soften.

Persimmon Hollandaise

  1. 6

    Make the Hollandaise

    In a bowl, whisk egg yolks and lemon juice until thick. Gradually add melted butter while continuously whisking until the sauce is thick and creamy. Stir in the pureed persimmons and season with salt.

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