Swordfish for Summer Grilling

Xiphias gladius is the only member of the family Xiphiidae. Swordfish are found in the world’s ocean especially in warm and temperate waters. It is a game fish and prized in many cuisines of the world but probably none more so than in the Mediterranean, most especially Sicily. It can be as large as 1,000 pounds and fifteen feet long, but 150 to 300 pounds is more typical. The firm flesh of swordfish is perfect for grilling. In this Sicilian-inspired recipe the swordfish steak is brushed with fresh orange juice and fresh thyme and is a perfect grilled dish for summer.

Grilled Swordfish with Orange
Prep time
Cook time
Total time
Recipe type: Grilled Seafood
Cuisine: Mediterranean
Serves: 4
  • ¼ cup extra-virgin olive oil
  • Juice of 3 oranges
  • 1 large bay leaf, crumbled
  • 1 or 2 large garlic cloves, finely chopped
  • Four 6-ounce swordfish steaks, ¾ inch thick
  • 3 tablespoons fresh thyme or 1 tablespoon dried thyme
  • Salt and freshly ground black pepper to taste
  1. In a ceramic or glass baking pan, swish the olive oil, orange juice, bay leaf, and garlic until mixed. Place the swordfish steaks in the marinade and coat with the thyme and salt and pepper and leave for 2 hours, turning after the first hour.
  2. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
  3. Grill the swordfish on the hottest part of the grill, directly over the coals or burner and grill until almost springy to the touch, 6 to 8 minutes in all, basting with the leftover marinade and turning carefully only once. Remove from the grill and serve.


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