Grilled ‘de Provence’ Swordfish

For our first foray cooking fish on our electric grill, we wanted to try swordfish. Swordfish can be incredibly delicious if you prepare it the right way.

First cover each swordfish steak in about a tablespoon of oil. Make sure both sides are completely covered in it.

Squeeze half a lemon onto each steak. Again, make sure the marinade gets everywhere.

Now rub in the Herbes de Provence. We didn’t really have the exactly right herbs for this, but we used a little less than a tablespoon each of rosemary, thyme, oregano, fennel seed and coriander. Rub into the steaks and be sure to coat evenly. Let this sit for as long as you can, at least 30 minutes.

It might seem like a lot of oil and marinade but swordfish can dry out quickly on a grill so you can afford to err on the side of too much marinade.

Now that’s a pretty looking swordfish.

We served with roasted corn on the cob, watermelon and pear and pomegranate salad.

Ingredients

• 2 swordfish steaks
• 2 tablespoons oil
• 1 lemon
• 4 tablespoons Herbes de Provence or a little less than 1 tablespoon each of rosemary, thyme, oregano, fennel seed and coriander

Directions

1. Coat swordfish steaks in oil
2. Squeeze half lemon onto each steak
3. Coat both sides of steaks evenly with spices
4. Marinade at least 30 minutes and longer if you can
5. Heat grill to highest heat level
6. Place on grill. As the swordfish cooks, the white will climb up the sides. As soon as the white has cooked 2/3 of the way to the top, flip and cook on the other side. On our electric grill, this took 4 minutes. Once it’s cooked 2/3 up, flip and cook the other side for the same amount of time. (If it cooked up in 5 minutes, flip and cook for 5, etc.)
7. Enjoy!

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