Grilled Swordfish with Garlic and Parsley

This recipe is almost too good to be true. It’s easy, quick, and delicious. I use my grill pan inside when the weather doesn’t make grilling outside desirable. Just be sure to take the swordfish off the grill when it is almost done cooking. Let is rest for 5 minutes, under foil, and it will be perfectly done. Barb L.

Serves: 4


3 cloves garlic, finely chopped

½ bunch fresh Italian parsley, chopped

Pinch of crushed red pepper

Juice of 1 lemon or lime

2 Tbsp Flying Olive Lemon, Lime, Gremolata, Garlic, or a Combination of Extra Virgin Olive Oils

Four (4-6 ounce) swordfish filets

Salt and pepper to taste


In a large, flat pan, mix together the garlic, parsley, red pepper, lemon juice, and Flying Olive Extra Virgin Olive Oil(s) of Choice. Marinate the fish by massaging it with the olive oil mixture. Then let the fish rest in the marinade for 15 minutes.

While the swordfish is marinating, heat the grill to high or grill pan to medium-high. When the fish is done marinating, grill it for 5-7 minutes, being careful not to overcook it. (Hint: I like to watch it cook on the side of each piece. It will start to turn white on the side. Turn it when it is a little less than half-way up the side of the fillet.) Flip the fillet over and cook a little less than the other side. An instant read thermometer will register about 120-125 degrees when done. Add salt and pepper to taste. Serve.

Barb L.