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Greek-Style Grilled Swordfish Steaks

Name: Greek-Style Grilled Swordfish Steaks
Prep time: 15 min
Total time: 40 min
Cuisine: Greek
Ingredients: swordfish steaks — 680 g; extra-virgin olive oil — 73 g; lemon juice — 44 g; lemon zest — 15 g; garlic — 12 g; fresh oregano — 7 g; salt — 5 g; freshly ground black pepper — 3 g; grape tomatoes — 473 g; ripe olives — 109 g; capers — 30 g; red onion — 28 g; feta cheese crumbles — 28 g; parsley — 7 g; lemon — 65 g

Greek-Style Grilled Swordfish Steaks reads citrus 6.6, salinity 5.6 and sourness 5.4 on Palate's 0–10 flavor X-ray — a Greek main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.8 / 10
Sweet & Fruity — 4.3 / 10
Sour & Bright — 8.2 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 4.6 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 6.6 · Salinity 5.6 · Sourness 5.4 · Umami 4.8 · Richness 4.3 · Marine & Briny 4.0 · Herbaceous 4.0 · Fruity 3.8 · Allium 3.3 · Funk & Ferment 3.1 · Sweetness 1.9 · Bitterness 1.8 · Floral 1.7 · Warm Spice 1.3 · Earthy 1.2 · Nutty 1.0

What's in it (15)

swordfish steaks — 680 g
extra-virgin olive oil — 73 g
lemon juice — 44 g
lemon zest — 15 g
garlic — 12 g
fresh oregano — 7 g
salt — 5 g
freshly ground black pepper — 3 g
grape tomatoes — 473 g
ripe olives — 109 g
capers — 30 g
red onion — 28 g
feta cheese crumbles — 28 g
parsley — 7 g
lemon — 65 g

Time & effort: about 40 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 102.8 kcal, 9.3 g protein, 3.9 g fat, 7.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a small bowl, whisk together 3 tablespoons of the olive oil, the lemon juice, lemon zest, garlic, oregano, 1/2 teaspoon of the salt, and the pepper.
Pat the swordfish steaks dry, lay them in a shallow dish, and pour the marinade over, turning to coat both sides. Let marinate at room temperature 20-25 minutes — no longer, or the lemon juice will start to firm and 'cook' the flesh.
While the fish marinates, toss the cherry tomatoes, olives, capers, and red onion with the remaining 2 tablespoons olive oil in a medium bowl; set the relish aside.
Heat a grill or grill pan to medium-high, about 450F, and scrape the grates clean; wipe them with a paper towel dipped in oil so the fish releases cleanly.
Lift the swordfish from the marinade, letting the excess drip off, and season both sides with the remaining 1/2 teaspoon salt.
Grill the swordfish undisturbed until deeply marked and releasing easily from the grates, 4-5 minutes per side, until the fish is opaque throughout and reaches 145F on an instant-read thermometer.
Transfer the swordfish to a platter and let rest 3 minutes so the juices settle.
Fold the feta and parsley into the tomato relish, then spoon it generously over the warm swordfish. Serve right away with lemon wedges.

Dishes with a similar flavor shape

Greek-Style Grilled Tuna Steaks with Lemon-Oregano Oil — Greek
Lemon Herb Seared Scallops with Orzo — Mediterranean
Greek-Style Baked Cod with Tomatoes and Olives — Greek
Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean
French-Style Shrimp Salad — French

Keep reading: what citrus, salinity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.