Grilled Fish With Citrus Herb Crust
This grilled swordfish recipe is a burst of fresh herb flavors that complement the natural taste of the fish. A zesty blend of basil, oregano, and parsley mixed with citrus zest and olive oil creates a mouthwatering marinade. The swordfish fillets are cooked over a two-zone grill for a perfect char and tenderness. The result is a delightful dish that is perfect for a summer cookout or a special dinner.
— Constant Cookbook
Ingredients
- 1/2 cup minced fresh herbs (basil, oregano and parsley)
- 2 to 4 swordfish fillets (or your fish of choice), 1-inch thick
- Salt and pepper
- Zest of half a lemon
- Zest of half an orange
- 2 tablespoons olive oil
Instructions
- Preheat your grill — medium-low heat on one side and high heat on the other side.
- To mince the herbs, you can do this by hand with a chef's knife, or place the herbs, zests and olive oil in your food processor and give it a few whirls.
- Pat fish dry with paper towels, and season both sides with salt and pepper. On a large plate, mix together the chopped fresh herbs, lemon, orange zest, olive oil and a little salt and pepper.
- Generously coat both sides of the fish with the herb mixture and allow the fish to marinate for 10 minutes. Place the fish over the medium-low heat side of the grill, cover and cook for 4 minutes. Flip the fish, cover and cook for 4 minutes more, or until the fish flakes easily when poked with a fork. Just before serving, squeeze a little lemon juice or orange juice on top of the fish.
Cook Time
10M
Prep Time
PT10M
Yield
serves 4
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