Saturday, July 20, 2013

Grilled Swordfish with Lemon, Mint & Basil

I rarely buy swordfish as it's a bit of an investment and neither of my kids really enjoy it. Since it was on special at Whole Foods, though, I decided to get enough to grill up for me and the caveman (and got some chicken for the shorties).

Since I wanted to keep it simple in the kitchen, I opted for Giada's Grilled Swordfish with Lemon, Mint and Basil, which allowed me to focus on fresh, seasonal herbs and literally only need to devote a couple of minutes to prep.

This one is delicious! I eyeballed my basil and mint and probably used a little more than the recipe as written, and I also added a little lemon zest and squeezed a little more lemon juice on the fish just before serving.
Grilled Swordfish with Lemon, Mint & Basil
adapted from Giada De Laurentiis

1/2 cup olive oil
3 tbs. chopped fresh mint
juice of 1 small lemon
1 tsp. lemon zest
1 tbs. chopped fresh basil leaves
2 minced garlic cloves
salt & pepper
4 6 oz. swordfish steaks
extra lemon juice (optional)

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, zest, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste. Brush the swordfish steaks with 2 tbs. of the lemon and olive oil mixture.

Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve. Squeeze a little more lemon juice onto fish, if desired.

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