A light and fresh meal of grilled swordfish topped with a lemon-herb citronette and arugula
This is the perfect quick meal to make when you feel like eating something light and clean. The recipe, which is adapted from the Barefoot Contessa, features an unusually thin swordfish fillet that takes less than five minutes to cook. A lemon-thyme-olive oil sauce is spooned over the cooked fish while it rests, and it's pricked with a fork to allow the sauce's flavor to really penetrate the meat. The finished dish is topped with a handful of arugula for more freshness. It's a healthy meal that's still full of flavor, and it's ideal for hot late summer nights when you still want to eat outdoors.
More Swordfish Recipes:
- Swordfish & Zucchini Skewers
- Grilled Swordfish with Eggplant-Pepper Salad
Grilled Sicilian Swordfish:
- Heat a grill to high heat.
- Lightly brush two 1/2" thick swordfish fillets with olive oil and season with salt and pepper.
- In a bowl, whisk together 2 tbsp. extra virgin olive oil, 1 tbsp. fresh-squeezed lemon juice, the leaves from 4 sprigs of thyme, a large pinch of red chile flakes, 1 tsp. kosher salt, and 1/2 tsp. black pepper.
- Grill the fish for 2 minutes per side, or until just cooked through.
- Prick the fish all over with a fork and immediately pour the sauce over the fish and cover the dish with foil.
- Let the fish rest for 5 minutes, then uncover and transfer to plates. Top each plate with a handful of arugula and serve immediately.