Serves 4
20 min
Grilled Fish with Citrus Herb Crust
Recipe GLPR612c55a30753fc
A light and elegant grilled fish dish featuring a vibrant citrus and herb coating. Fresh basil, oregano, and parsley are combined with bright lemon and orange zest, then pressed onto swordfish fillets before grilling. The fish is cooked over medium-low heat to ensure a tender, moist interior with a flavorful herb crust. Finished with a squeeze of fresh citrus juice just before serving.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 to 4 fillets Swordfish fillets, 1-inch thick
Fresh basil, minced
Fresh oregano, minced
Fresh parsley, minced
½ half Lemon zest
½ half Orange zest
2 tablespoons Extra virgin olive oil
Salt
Black pepper
Lemon or orange juice for finishing
Directions
Preheat your grill to medium-low heat on one side and high heat on the other side. Mince the fresh basil, oregano, and parsley by hand or pulse them together with the lemon zest, orange zest, and olive oil in a food processor until well combined.
Pat the swordfish fillets dry with paper towels. Season both sides of each fillet generously with salt and pepper.
Place the herb-citrus mixture on a large plate. Press both sides of each seasoned fish fillet firmly into the mixture, coating generously with the herbs and zest. Allow the coated fish to rest for 10 minutes at room temperature so the flavors meld.
Place the herb-crusted fish fillets on the medium-low heat side of the grill. Cover the grill and cook for 4 minutes without moving the fish.
Carefully flip each fillet and cover the grill again. Cook for an additional 4 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork at the thickest part (the internal temperature should reach 145°F for food safety).
Transfer the grilled fish to a serving platter and immediately squeeze fresh lemon or orange juice over the top. Serve while hot.
