American · Dinner
California Grilled Swordfish Steak Plate
California Santa Barbara tradition reading a thick swordfish steak marinated in olive oil, lemon, and oregano then grilled hard for a deep mahogany crust, plated with charred lemon, herbed Israeli couscous, and grilled zucchini for the West Coast weeknight white-fish steak plate.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
195Calories
27gProtein
9gFat
0gCarbs
0gSugar
0gFiber
110mgSodium
90mgChol
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Instructions
1
Prep
Pat both swordfish steaks dry. Slice zucchini lengthways into 5mm planks. Halve 2 lemons for grilling, zest the remaining 2 and halve. Finely chop shallot and 6 garlic cloves; smash the remaining 2. Pick and finely chop oregano and parsley. Roughly chop capers.
2
Build 1
Whisk minced garlic, half the oregano, half the lemon zest, 2 tbsp olive oil, red pepper flakes, juice from two lemon halves, 0.5 tsp sea salt, and black pepper. Brush both faces of each swordfish steak and rest 10 minutes.
3
Simmer
Heat 2 tbsp olive oil in a medium saucepan over medium 1 minute. Add shallot and smashed garlic, cook 2 minutes. Add Israeli couscous, toast 90 seconds. Pour in vegetable stock and 0.5 tsp sea salt, bring to boil 2 minutes, reduce to low, cover, simmer 12 minutes until liquid absorbs.
4
Char
Heat grill pan over medium-high 4 minutes. Toss zucchini with remaining 2 tbsp olive oil and 0.5 tsp sea salt. Grill in batches if needed for 4 minutes, turning once, until striped. Transfer to plate.
5
Grill
Lay swordfish steaks on grill pan over high heat 3 minutes per side undisturbed until deep mahogany crust forms and center flakes with a fork. Lay lemon halves cut-side down 90 seconds to char.
6
Build 2
Fluff couscous with a fork. Fold through capers, red wine vinegar, half the parsley, remaining lemon zest, and remaining oregano until combined.
7
Plate
Divide couscous between two plates, lay one swordfish steak over each, drape grilled zucchini alongside, set charred lemon on the rim, scatter remaining parsley, finish swordfish with flaky sea salt.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) swordfish steak
- 120g (4.2 oz) Israeli couscous
- 400g (14.1 oz) zucchini
- 4 medium lemons
- 20g (small handful) fresh oregano
- 20g (small handful) flat-leaf parsley
- 8 garlic cloves
- 480ml (2 cups) vegetable stock
- 90ml (1/4 cup + 2 tbsp) extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp capers in brine
- 60g (2.1 oz) shallot
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 0.5 tsp red pepper flakes
- 0.5 tsp flaky sea salt