Dijon Grilled Swordfish
Elevate your seafood game with this Dijon Grilled Swordfish recipe, a perfect blend of bold flavors and simple elegance. Thick, meaty swordfish steaks are marinated in a tangy mixture of Dijon mustard, freshly squeezed lemon juice, olive oil, garlic, honey, and fresh thyme, creating a savory base that’s both zesty and aromatic. A quick turn on the grill caramelizes the marinade into a delicious crust while locking in the fish’s natural moisture, delivering perfectly flaky and tender results every time. With just 15 minutes of prep time and minimal effort, this dish is ideal for weeknight dinners or special gatherings. Serve it alongside fresh lemon wedges for a bright citrus finish that complements the smoky, charred notes of the grill. Grilled swordfish has never tasted so good!
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Swordfish steaks
- 3 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 2 tablespoons (freshly squeezed) Lemon juice
- 2 cloves (minced) Garlic
- 1 teaspoon Honey
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 1 as needed Cooking spray
- 4 for serving Lemon wedges
Instructions
In a medium-sized bowl, whisk together the Dijon mustard, olive oil, lemon juice, minced garlic, honey, chopped thyme, salt, and black pepper to create the marinade.
Rinse the swordfish steaks under cold water and pat them dry with paper towels.
Place the swordfish steaks in a shallow dish or resealable plastic bag, and pour the marinade over them. Ensure each steak is evenly coated. Cover the dish or seal the bag and refrigerate for 30 minutes to 1 hour.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates or use cooking spray to prevent sticking.
Remove the swordfish steaks from the marinade and allow any excess to drip off. Discard the remaining marinade.
Place the swordfish steaks on the hot grill. Cook for 4-5 minutes per side or until the fish is opaque and flakes easily with a fork. Avoid overcooking, as swordfish can become dry.
Transfer the grilled swordfish to a serving platter and allow it to rest for a few minutes.
Serve the swordfish warm with lemon wedges on the side for a fresh citrus finish.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.2 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 3162 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
