Grilled Wild Swordfish Steaks with Fresh Herb Chimichurri

Ingredients

For the Grilled Swordfish Steaks:

• 4 wild-caught swordfish steaks (approx. 6 to 8 oz each, 1-inch thick)
• 2.5 tbsp cold-pressed extra virgin olive oil or avocado oil
• 2 tbsp fresh organic lemon juice and 1 tsp lemon zest
• 4 cloves garlic, finely minced
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• 0.5 tsp dried wild oregano

For the Fresh Herb Argentine Chimichurri:

• 1 cup fresh Italian flat-leaf parsley, finely chopped
• 0.5 cup fresh cilantro leaves, finely chopped
• 2 tbsp fresh wild oregano leaves (or 1 tsp dried oregano)
• 4 cloves garlic, finely minced or grated
• 1 small shallot, finely minced
• 0.5 cup cold-pressed extra virgin olive oil
• 3 tbsp raw unfiltered red wine vinegar
• 1 tbsp fresh lemon juice
• 0.5 tsp crushed red pepper chili flakes
• 1 tsp coarse Celtic sea salt and 0.5 tsp cracked black pepper

For Serving:

• Charred grilled lemon halves & fresh herb sprigs
• Grilled asparagus spears or cauliflower tabbouleh salad

Step-by-Step Instructions

1. Make Fresh Herb Chimichurri: In a medium glass bowl, combine chopped parsley, cilantro, oregano, minced garlic, shallot, red wine vinegar, lemon juice, red pepper flakes, sea salt, and black pepper. Whisk in 0.5 cup extra virgin olive oil until emulsified. Let rest at room temperature for 15 minutes so the flavors meld.
2. Prep & Marinate Swordfish: Pat swordfish steaks thoroughly dry with paper towels. In a shallow dish, rub steaks on both sides with olive oil, lemon juice, lemon zest, minced garlic, dried oregano, coarse sea salt, and black pepper. Let marinate at room temperature for 10 minutes (do not over-marinate or acid will pre-cook the fish).
3. Preheat Grill (High-Heat Invariant): Clean and oil grill grates thoroughly. Heat an outdoor barbecue or cast-iron grill pan over HIGH heat (approx. 450°F / 230°C) until smoking.
4. Grill with Diamond Marks (Chef Technique): Place swordfish steaks onto the hot grill grates at a 45-degree angle. Grill undisturbed for 3 minutes. Gently rotate each steak 90 degrees and grill for another 2 minutes (this creates perfect diamond crosshatch sear marks).
5. Flip & Finish: Flip steaks and grill on the second side for 4 to 5 minutes, until the fish feels firm to the touch and the center registers 135°F (57°C) for juicy medium (or 145°F for well-done). (Also place lemon halves cut-side down on grill for 3 minutes to caramelize).
6. Rest & Crown: Transfer grilled swordfish steaks to a warm platter. Let rest for 3 minutes to allow juices to redistribute.
7. Serve: Spoon generous ladlefuls of fresh herb chimichurri sauce over each swordfish steak. Serve immediately with charred grilled lemons and roasted asparagus!

Nutritional Breakdown (Per Serving - Steak + Chimichurri)

Chef's Paleo Nutritional Science

Wild Pacific swordfish (Xiphias gladius) provides dense complete proteins, Vitamin D3, and selenium, which binds heavy metal ions into inert selenide complexes. Fresh parsley and oregano supply apigenin and rosmarinic acid that protect cellular membranes against lipid peroxidation.

Frequently Asked Questions