Swordfish Oreganata. Juicy, moist and lemony delicious, Swordfish steaks are first marinated with fresh lemon juice, olive oil, oregano, herbes de Provence and garlic powder then grilled or pan seared for a few minutes to perfection! The marinade is what makes this Swordfish Oreganata SO tender and SO delicious, you’ll want to make it all summer long.
A simple, easy recipe with a few ingredients and it’s ready in under 15 minutes! Best of all, it’s big on flavor!
Swordfish is a white-meaty fish with a firm texture and mild flavor.
You can buy swordfish fresh or frozen. If frozen, allow it to defrost first before marinating it. If you buy swordfish from your local seafood market, the color should always be pale white-pinkish not brown, and it should not have a fishy smell, at all. Seafood is always best when you cook it the day it’s bought.
When buying seafood, I always ask the person behind the counter if I can smell my fish before I buy it to make sure it’s fresh. It sounds weird, but I do it every time.
The olive oil and the fresh lemon juice in the marinade is what keeps this Swordfish Oreganata super moist. And, in addition, we continue to pour on additional lemon juice and olive oil to our swordfish steaks while they’re cooking.
This will ensure the swordfish steaks will turn out moist and juicy every time. Plus, it’s finished off with an extra squeeze of fresh lemon juice on top.
Since it’s been raining, I decided to make my Swordfish Oreganata inside on stove-top. When grilling or pan searing inside, it helps especially with some of the clean-up to place a splatter screen over the swordfish while it’s cooking, and it’s best to use a cast-iron grill pan.
When cooking on stove top, make sure your skillet is extremely hot before you add the swordfish steaks. They will sizzle while cooking, just like steaks. So you may want to open some windows.
Also, while grilling fish, keep the marinade along with garlic power, olive oil and fresh lemons nearby, you will be using them while you are grilling the fish for extra flavor.
It’s all about the flavor with swordfish! Keep in mind, swordfish steaks will need additional seasonings added to them while cooking, otherwise they will not be flavorful.
Swordfish Oreganata is low in calories, low in fat and high in Omega-3’s, and an excellent source of protein. This is a great recipe for swordfish for anyone who adores seafood! Give it a try!
If you LOVE Seafood, you might want to try some of our faves:
Grilled Shrimp Kabobs with Arugula-Walnut Pesto
Grilled Whole Branzino
Grilled Sesame-Ginger Tuna Kabobs
Cod Fillet over Pesto Risotto
…Don’t forget to PIN it to your SEAFOOD Board!!
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Happy Cooking! 🙂
Swordfish Oreganata. Juicy, moist and lemony delicious, Swordfish steaks are first marinated with fresh lemon juice, olive oil, oregano, herbe de Provence and garlic powder then grilled for a few minutes to perfection! *If you reduce the heat while grilling, then plan to grill the swordfish for a few more minutes more per side.
To Grill Swordfish: (about 6 minutes or more, depending on thickness):
*There is no limit to how much lemon juice you can add while grilling and you can even add some extra on top to finish them off.
*You can grill swordfish on your outside grill the same way, about 3 minutes per side, depending thickness. For easy clean-up, place the steaks in an aluminum tray and place the tray on top of grill. Then discard the tray.
Swordfish Oreganata. Juicy, moist and lemony delicious, Swordfish steaks are first marinated with fresh lemon juice, olive oil, oregano, herbe de Provence and garlic powder then grilled for a few minutes to perfection!
*If you reduce the heat while grilling, then plan to grill the swordfish for a few more minutes more per side.
Just found your blog and I’ll have to come again soon – the fish looks amazing. Just the thing for a summer’s dinner.
Thank you Amalia and welcome to our blog!! So nice to meet you! Looking forward to seeing what’s cooking over by you!
Great cool summer fish dish! Love it. Thanks for sharing.
Velva-Tomatoes on the Vine
Thanks so much Velva!
I never think to buy swordfish! I always seem to always buy rainbow trout, salmon or walleye. This really looks delicious and I need to give swordfish a try soon.
Glad to hear Susan. It’s funny I love trout and salmon too. But I think you are going to love swordfish as much as you enjoy the other fishes. Have a great weekend!