One of my Dad’s favorite things to grill is swordfish. The way he makes grilled swordfish is super simple: Some salt, pepper and herbs rubbed into the fish and then grilled. He usually serves it with grilled vegetables and my Step-Mom makes a simple salad with lettuce and tomatoes from the garden. It’s the perfect spring or summer meal.
Grilled swordfish steaks are one of the easiest fish to cook on the grill, because it won’t fall apart and it’s pretty forgiving. Even if you overcook it a bit, swordfish is still delicious. It cooks on the grill much more like a steak than other fish. Swordfish is high in protein and a serving gives you your daily dose of vitamin D. Two reasons you don’t want to eat swordfish all the time: 1) It has more mercury than some other fish and 2) it is pretty expensive. Still, as an occasional splurge, swordfish is a wonderfully tasty dish to eat.
This recipe is by Koula Barydakis and is featured in our book Foods of Crete: Traditional Recipes from the Healthiest People in the World. It takes only 20 minutes to make. Begin by washing the swordfish and lightly salting both sides. Let the fish sit for a few minutes while you are preparing the lemon parsley and onion mixture. Grill the fish until firm and top with the lemon parsley mixture. So easy to make a dish that will be the hit of your grilling party!
In the Mediterranean tradition, I would serve grilled swordfish with a mix of grilled vegetables and a salad. Here are a few suggestions for accompanying dishes:
Wash swordfish well and make sure it is dry before putting on grill. Lightly salt.
Mix onions, parsley, olive oil, lemon juice, salt and pepper in a bowl.
Grill swordfish until firm to the touch (anywhere from 3-5 minutes on each side depending on thickness). Cook less if you enjoy your swordfish a bit rarer. Remove from grill and top with lemon parsley mixture. Serve immediately.