Swordfish season and grilling season are in full effect right now, so what sounds more perfect than grilled swordfish with a refreshing chimichurri sauce! Chimichurri, the Argentine sauce, is traditionally known for being used on meats, but recently I’ve noticed it’s breakthrough with seafood meals and I’m here for it. You can really use any type of fish with chimichurri, but what I’ve found goes the best are halibut, salmon, cod, and of course swordfish. The best part about this meal is chimichurri can be prepped in advance and even saved for another time! Swordfish is always great on the grill but sometimes you need a little something to mix it up, that’s where the chimichurri comes in handy. Pair this with some seasonal veggies and you’ve got yourself a great summertime meal.
1.5 lb of fresh Boston Sword & Tuna swordfish
Salt and pepper
1/3 cup extra virgin olive oil
¼ cup fresh lemon juice
1 tbsp water
1 tbsp minced garlic
1 tbsp minced shallot
¾ tsp red pepper flakes
¾ cup chopped flat leaf parsley
½ tsp salt
½ tsp pepper
1. Whisk together the olive oil, lemon juice, water, garlic, shallot, red pepper flakes, salt and pepper until the salt has dissolved
2. Stir in parsley
3. Let stand for at least 20 minutes
1. Spray with cooking spray and preheat grill
2. While waiting for grill to heat up, drizzle olive oil on both sides of the swordfish steaks and add salt and pepper to your liking
3. Once heated, add steaks to the grill and grill for 7 minutes each side. While grilling you can even add your favorite veggies on the side.
4. Once done grilling, add your chimichurri on top and serve! Keep some extra sauce for those guests who can’t get enough!
Take 2/3 of your chimichurri sauce and marinate the raw swordfish steaks for 20 minutes, grill, and use the remaining chimichurri to drizzle on top once done cooking
For the chimichurri, you can throw all the ingredients into a food processor for a creamier sauce
Both great tips, but optional since it will be delicious either way!