Grilled Local Swordfish Recipe

Prepare and marinate

Pat swordfish steaks dry with paper towels. In a shallow dish combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 2 tbs chiffonaded basil, 1 tbs chopped dill, 1 tsp kosher salt and 1 tsp black pepper. Place steaks in the dish and spoon marinade over them to coat. Cover and refrigerate for 20–30 minutes (no more than 45 minutes to avoid curing the fish).

Preheat grill

Preheat a gas or charcoal grill to medium-high (~425–450°F / 220–230°C). Clean and oil the grates or lightly brush the steaks with 1 tsp olive oil to prevent sticking.

Grill

Remove steaks from marinade and let excess drip off. Grill the swordfish over direct heat 4–5 minutes per side for 1-inch thick steaks, longer if thicker, until grill marks appear and the internal temperature reaches 125–130°F for medium (fish will firm and flake slightly). Avoid overcooking; swordfish should remain moist. Transfer to a platter and rest 3–4 minutes.

While the fish marinates, combine 1 tbs rice vinegar, 1 tbs white wine vinegar, 2 tbs water, 1 tsp sugar, 1 tsp kosher salt and 1 tsp cracked peppercorns in a small bowl. Stir until sugar and salt dissolve. Add 1 cup thinly sliced Connolly Farms peppers and toss to coat. Let sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours) so flavors develop. Drain slightly before serving, reserving a tablespoon of pickling liquid to moisten if needed.

Make the aioli while peppers pickle. In a small bowl combine 3 tbs mayonnaise, 1 tsp finely grated garlic, 1 tbs chopped basil, 1 tbs chopped dill, 0.5 tsp lemon zest, 1 tsp lemon juice and 1 tsp extra-virgin olive oil. Season with 0.25 tsp salt and 1/8 tsp freshly ground black pepper. Mix until smooth and taste; adjust lemon or salt as desired. If too thick, thin with a teaspoon of water or a little of the reserved pickling liquid.

Place each rested swordfish steak on a serving plate. Spoon 1–2 tbs basil, dill & garlic aioli across the top or to the side of each steak. Arrange a generous tablespoon of pickled Connolly Farms peppers over or alongside the fish. Garnish with microgreens or extra basil and serve with a lemon wedge. Serve immediately.

Optional: For a brighter finish, drizzle a little additional extra-virgin olive oil (about 1/2 tsp per steak) and a small pinch of flaky sea salt over the fish just before serving.