Grilled Swordfish or Tuna Steaks
Elevate your grilling game with these tender, flavor-packed Grilled Swordfish or Tuna Steaks, a must-try for seafood lovers. Marinated in a zesty blend of olive oil, lemon juice, soy sauce, garlic, and fresh rosemary, these thick, meaty cuts absorb bold flavors that perfectly complement their natural richness. With just 15 minutes of prep time, they’re ready to hit a sizzling, greased grill for a quick sear that locks in moisture while creating beautiful char marks. Serve these succulent fish steaks with a squeeze of fresh lemon and pair them with grilled vegetables or a crisp side salad for a gourmet, restaurant-quality meal at home. Whether you're a fan of swordfish or tuna, this easy, healthy recipe ensures your seafood is anything but ordinary.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Swordfish or tuna steaks
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 tablespoons Soy sauce
- 3 cloves (minced) Garlic
- 2 teaspoons (finely chopped) Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 0.25 teaspoons (optional) Red pepper flakes
- 1 tablespoon (for greasing the grill) Vegetable oil
- 4 pieces (for serving) Lemon wedges
Instructions
In a small mixing bowl, prepare the marinade by combining olive oil, lemon juice, soy sauce, minced garlic, chopped rosemary, salt, black pepper, and red pepper flakes, if using. Whisk until well blended.
Place the swordfish or tuna steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring it coats all sides. Cover the dish with plastic wrap (or seal the bag) and refrigerate for at least 30 minutes, but no more than 2 hours.
Preheat your grill to medium-high heat (about 375-400°F). Clean the grill grates thoroughly and lightly oil them with the vegetable oil to prevent sticking.
Remove the fish from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the swordfish or tuna steaks directly on the preheated grill. Cook for about 4-5 minutes per side, depending on the thickness of the steaks, until they have clear grill marks and are cooked to your preferred level of doneness (aim for 125°F internal temperature for medium-rare tuna or 130°F for swordfish).
Remove the fish from the grill and allow it to rest for 2-3 minutes before serving.
Serve the grilled swordfish or tuna steaks with a lemon wedge on the side. Pair with your favorite sides, such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 34.9 mcg | 175% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 971 mg | 21% | |
*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.
