Grilled Swordfish Recipe

1. Prep swordfish

Pat swordfish steaks dry with paper towels. Brush both sides lightly with 2 tablespoons olive oil and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Let rest at room temperature for 15 minutes while you prepare the carrots and vinaigrette.

2. Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Oil the grates well to prevent sticking.

3. Grill fish

Place swordfish steaks on the hot grill. Cook 4–5 minutes without moving to develop a good sear. Flip and grill another 3–4 minutes, or until the fish is opaque through and registers 125–130°F (52–54°C) for medium; swordfish can be cooked to 140°F if you prefer well done. Remove from grill and let rest 3–4 minutes before serving.

4. Finish

Squeeze optional lemon wedges over the steaks just before serving and spoon some yuzu & chive vinaigrette on top or serve vinaigrette on the side.

5. Combine the dressing ingredients: in a bowl or jar combine 3 tablespoons yuzu juice, 1 tablespoon rice wine vinegar, 1 teaspoon honey, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic. Whisk to combine.

6. Emulsify with oil: while whisking vigorously (or with the jar lid on, shake), slowly drizzle in 3 tablespoons neutral oil until the vinaigrette is emulsified. Stir in 3 tablespoons finely chopped chives. Taste and adjust seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If yuzu is very tart, add up to 1/2 teaspoon honey to balance.

7. Rest: Let the vinaigrette sit at room temperature for at least 10 minutes to allow flavors to meld, then re-whisk or shake before serving.

8. Preheat oven and prep carrots

Preheat the oven to 425°F (220°C). Toss 1 lb peeled and halved carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer, cut side down for better caramelization.

9. Make glaze

In a small bowl whisk together 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 teaspoon soy sauce, and 1/2 teaspoon rice vinegar until smooth.

10. Roast

Roast carrots for 18 minutes, then remove from oven and brush the tops with about half of the hoisin-honey glaze. Return to oven and roast 6–10 more minutes until carrots are tender and glaze is sticky and beginning to caramelize (total 24–28 minutes). If using thicker carrots, increase time by 5–8 minutes.

11. Finish and garnish

Transfer carrots to a serving platter, spoon remaining glaze over them, sprinkle with 1 teaspoon toasted sesame seeds (optional) and 1 tablespoon thinly sliced scallions. Serve warm alongside grilled swordfish.