Summer is here, and that means grilling season. The grill is often reserved for steaks and burgers, but seafood on the grill is exceptionally tasty. As I’ve mentioned in the past, my brother Jay and my sister-in-law, Kelly, are incredible cooks. So here I am last night at the gym, and I get a text on the family chat of this beautiful dinner they had just grilled up. It made me want to jump off the treadmill and run right to their house! They always create such healthy, easy meals that are packed with vibrant, fresh seasonal flavors. I just had to share this creation with you right away for the holiday weekend.
- Fresh Swordfish Steaks
- 5 Lemons + zest of 1 Lemon
- Fresh Dill
- Extra Virgin Olive Oil
- Salt and Pepper
Preheat the grill to high heat for 15 minutes. Higher heat is the best way to cook the swordfish as it reduces sticking to the grate, which is an issue with fish.
Marinate the swordfish steaks in olive oil, juice of three lemons, along with the zest of one lemon. Pull the dill leaves off the stem, and sprinkle onto the swordfish. Season with salt and pepper and let sit for at least 10 minutes.
When the grill is hot, place the swordfish steaks onto the grill grate. Baste the swordfish with the excess marinade. You will grill for 5 minutes on each side, or until the fish flakes easily with a fork, but to get the grate lines on the fish, rotate the steaks at 2.5 minutes. You can also slice the lemons in half to grill.
When off the grill, drizzle with juice from the remaining lemons, fresh dill leaves and salt & pepper to taste.
Serve hot with a Summer Garden Chickpea Salad and a chilled glass of Sancerre.