Grilled Swordfish Oreganato
Elevate your seafood game with Grilled Swordfish Oreganato, a Mediterranean-inspired dish that combines tender, meaty swordfish steaks with a luscious, herby breadcrumb topping. Marinated in a zesty blend of lemon juice, garlic, and oregano, the swordfish undergoes a quick soak to infuse bright, savory flavors before being grilled to perfection. A golden-brown oreganato topping, made from toasted breadcrumbs, Parmesan, and a hint of lemon zest, adds a delightful crunch and depth of flavor. Perfect for weeknight dinners or special occasions, this recipe comes together in under 40 minutes and pairs beautifully with a crisp salad or roasted vegetables. Don't forget the lemon wedges for that final burst of freshness—an absolute must for seafood lovers seeking easy, elegant meals!
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Recipe Information
Ingredients
- 4 pieces Swordfish steaks
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Breadcrumbs
- 2 tablespoons Fresh parsley
- 2 tablespoons Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 1 teaspoon Zest of a lemon
- 4 pieces Lemon wedges, for serving
Instructions
Rinse the swordfish steaks under cold water, then pat them dry with paper towels. Place them in a shallow dish.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, 1 teaspoon of oregano, salt, and black pepper. Pour the marinade over the swordfish steaks, ensuring they’re evenly coated. Cover the dish and refrigerate for 20-30 minutes to allow the flavors to infuse.
While the fish marinates, prepare the oreganato mixture. In a small skillet over medium heat, melt the butter. Add the breadcrumbs and toast for 2-3 minutes, stirring frequently, until golden and fragrant.
Remove the skillet from heat and stir in the remaining oregano, parsley, Parmesan cheese, and lemon zest. Set aside.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent the fish from sticking.
Remove the swordfish steaks from the marinade and shake off any excess liquid. Grill the steaks for about 5-6 minutes per side, or until they are opaque and cooked through. Timing may vary based on the thickness of the steaks.
Remove the grilled swordfish to a platter. Sprinkle the oreganato breadcrumb mixture evenly over the top of each steak.
Serve immediately with lemon wedges on the side for squeezing over the fish. Enjoy!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 34.1 mcg | 170% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1075 mg | 23% | |
*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.
