Whole30 Grilled Swordfish with Lemon Herb Marinade
Transform your weeknight dinner routine with this **Whole30 Grilled Swordfish with Lemon Herb Marinade**, a healthy and flavor-packed seafood dish perfect for summer grilling. Featuring tender swordfish steaks soaked in a zesty marinade of olive oil, fresh lemon juice, fragrant garlic, and a medley of fresh herbs like parsley, basil, and thyme, this recipe is bursting with bright, Mediterranean-inspired flavors. The quick and simple prep time makes it ideal for busy cooks, while the grill imparts a delicious smoky char. Not only is this dish Whole30-compliant, but it’s also paleo and gluten-free, making it a versatile option for a wide range of dietary needs. Serve it alongside a crisp green salad or roasted vegetables for an easy, elegant meal that will impress both family and friends. Perfectly balanced and nutrient-rich, this grilled swordfish recipe is your next go-to for clean eating success!
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Recipe Information
Ingredients
- 4 fillets (6-8 oz each) Swordfish steaks
- 0.25 cup Olive oil
- 0.5 cup Lemon juice
- 1 tablespoon Lemon zest
- 3 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons, chopped Fresh basil
- 1 tablespoon, chopped Fresh thyme
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
Instructions
In a medium-sized mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, basil, thyme, kosher salt, and black pepper. Whisk the ingredients together until well combined to create the marinade.
Place the swordfish steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the swordfish, ensuring each steak is thoroughly coated. Seal the dish with plastic wrap or the bag and refrigerate for at least 30 minutes to let the flavors meld, but no more than 2 hours.
Preheat your grill to medium-high heat, roughly 400°F (200°C). If using a charcoal grill, ensure the coals are ashed over and spread out evenly.
Remove the swordfish from the marinade, allowing excess to drip off. Discard the remaining marinade.
Lightly oil the grill grates to prevent sticking. Place the swordfish steaks directly on the grill.
Grill the swordfish for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C) and the steaks are opaque and flaky.
Remove the swordfish from the grill and let rest for 2-3 minutes before serving to allow the juices to redistribute.
Serve the grilled swordfish hot, garnished with additional chopped herbs or lemon wedges if desired.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 795 mg | 17% | |
*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.
