• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Yogurt-Marinated Grilled Swordfish Steaks

    Use a very fruity, deep-green olive oil for the marinade, as well as for passing at the table.


    Ingredients
    3
    swordfish steaks (1 pound each)
    1/4
    cup
    whole-milk yogurt
    1/4
    cup
    extra-virgin olive oil (plus extra for serving)
    1 1/2
    teaspoons
    chili paste or hot paprika
    1
    lemon, juiced
    1
    teaspoon
    chopped fresh mint leaves
    1/4
    cup
    finely chopped mild onion
    lemon wedges (for serving)
    Directions
    Halve swordfish steaks down center to make six 1/2-pound portions.
    In a large, shallow glass-baking dish, combine yogurt, oil, chili paste, lemon juice, mint, and onion. Add fish and spread marinade over it. Cover with lid or plastic wrap and refrigerate 1 hour. (If you marinate fish longer, it "cooks" in marinade and becomes unpalatably mushy.)
    Preheat the grill to high. Remove fish from refrigerator and allow to become room temperature. Drain off any excess marinade.
    Oil cooking surface very lightly and grill fish (covered if on outdoor kettle grill) 5 to 7 minutes per side. Fish is done when slightly charred, opaque, and just beginning to flake.
    Serve with lemon wedges, and pass olive oil to drizzle on top.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Family-friendlyFish

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