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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Build 2
Fluff couscous with a fork. Fold through capers, red wine vinegar, half the parsley, remaining lemon zest, and remaining oregano until combined.
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.