Grilled Swordfish with Herb Butter and Quinoa Recipe
“Grilled swordfish with herb butter and quinoa, packed with protein and ready in 30 minutes. A delicious meal that elevates your breakfast game.”
One summer evening, I threw some grilled swordfish on the barbecue, and the aroma wafting through the air was tempting. I decided to top it with a vibrant herb butter and serve it alongside fluffy quinoa. That combination of grilled swordfish with herb butter and quinoa quickly became a favorite in my household.
This recipe stands out because the herb butter is infused with fresh, zesty flavors that really enhance the dish, making it perfect for a special dinner or a casual weeknight meal. Trust me, once you try this version, you won’t want to go back to any other!
Why This Recipe Works
Ingredients
What You'll Need
- 1.5 lb swordfish steakslook for fresh, firm steaks about 1-inch thick for the best grilling results.
- 2 tbsp olive oila good quality extra virgin olive oil adds richness and helps prevent sticking on the grill.
- 1 tsp saltthis enhances the flavors of the swordfish and quinoa.
- 1 tsp black pepperfreshly cracked pepper gives a lovely warm spice that complements the fish.
- 1 cup quinoarinsed quinoa has a light, nutty flavor and fluffy texture when cooked properly.
- 2 cups wateressential for cooking the quinoa; using broth can add extra flavor.
- 1 tbsp lemon juicefreshly squeezed juice brightens the dish and balances the richness of the herb butter.
- 2 tbsp buttersoftened butter is key for making the herb butter creamy and spreadable.
- 1 tbsp fresh parsleychopped parsley adds a fresh, vibrant touch to the herb butter.
- 1 tbsp fresh dillthis herb pairs beautifully with seafood, enhancing the overall flavor.
- 1 clove garlicminced garlic adds depth and a wonderful aroma to the herb butter.
- 1 lemonsliced for garnish; it adds a pop of color and extra zest when served.
When shopping for ingredients for Grilled Swordfish with Herb Butter and Quinoa, focus on fresh swordfish. The herbs should be vibrant and aromatic, ensuring your dish is full of flavor. If you can find it, using homemade or high-quality broth for the quinoa can enhance the whole meal.
Easy Substitutions
- Dairy-free: swap butter for vegan butter — the flavor will be slightly less rich, but it will still give you that creamy texture.
- Gluten-free: quinoa is naturally gluten-free, so no substitutions are needed here; enjoy this dish as is!
How to Make This Recipe
Prep & Mix
Preheat the grill to medium-high heat, about 375°F. This ensures a nice sear on the swordfish, locking in those delicious juices.
In a small bowl, combine 4 tablespoons of softened butter, 2 tablespoons of chopped parsley, 1 tablespoon of chopped dill, 1 minced garlic clove, and 1/4 teaspoon of salt. Mix well and set aside. The herbs will infuse the butter with fresh flavors that enhance the grilled swordfish.
Rub two swordfish steaks with olive oil, then season with the remaining salt and pepper on both sides. This step helps create a beautiful crust while grilling and enhances the overall flavor.
Grill & Cook
Place the seasoned swordfish steaks on the preheated grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork. The grill should sizzle as the fish hits it, creating a lovely charred aroma.
While the fish is grilling, rinse 1 cup of quinoa under cold water. This removes the bitter coating, ensuring a pleasant flavor in your final dish.
In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rinsed quinoa and 1/2 teaspoon of salt. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. You'll know it’s ready when the quinoa looks fluffy and the water is absorbed.
After 15 minutes, remove the quinoa from heat and let it sit, covered, for an additional 5 minutes. This resting period allows it to finish cooking and become perfectly tender.
Finish & Serve
Fluff the quinoa with a fork and stir in the juice of half a lemon for a bright flavor. This adds a nice zing that complements the richness of the swordfish.
Once the swordfish is cooked, remove it from the grill and top with the herb butter. Watch it melt beautifully over the warm fish, creating a smooth coating.
Serve the grilled swordfish over a bed of quinoa, garnished with lemon slices for a fresh touch. This grilled swordfish with herb butter and quinoa is a pleasureful dish that's worth every minute spent in the kitchen.
Tips & Tricks
Choosing the Right Swordfish
Not all swordfish is created equal! When shopping, look for fresh steaks with a deep, pinkish hue and a moist, firm texture. I’ve made the mistake of picking up pieces that looked slightly dull or had a dry surface, and trust me, they don’t cook as well. Fresh swordfish will not only taste better but also give you that beautiful grill marks and flaky texture you want.
Mastering Quinoa Cooking
Rinsing quinoa is crucial for removing its natural coating, called saponin, which can lend a bitter taste. I usually give it a good rinse under cold water for a few minutes, using a fine mesh strainer, to ensure I get a pleasant nutty flavor instead. Also, let the quinoa sit covered for about 5 minutes after cooking; this helps it steam a bit, making it fluffier and more enjoyable to eat. No one wants gummy quinoa!
Pro Tips
Grilling swordfish requires precision. A medium-high heat ensures a nice sear while keeping the fish moist. I’ve found that if the grill is too hot, the outside chars before the inside cooks through. Keep an eye on it!
Basting the swordfish with herb butter as it grills infuses flavor and moisture. Use a brush to coat the fish every few minutes. The sizzling sound is music to your ears, and the aroma? Wonderful!
After grilling, let the swordfish rest for about 5 minutes. This allows juices to redistribute, ensuring every bite is tender and flavorful. I once skipped this step and regretted it - dry fish is never fun!
Cook your quinoa in vegetable or chicken broth instead of water for an extra layer of flavor. I often toss in a bay leaf during cooking for a subtle aroma that complements the fish beautifully.
A fish spatula makes flipping and serving swordfish a breeze. Its angled edge slips under delicate fish without causing it to break apart. Trust me; it’s worth having one in your kitchen arsenal!
Variations & Customizations
Flavor Twists
Spicy Mango Salsa
Mix 1 ripe mango, diced, 1 jalapeño, minced, and 2 tablespoons of red onion, finely chopped. Add this vibrant salsa on top of your grilled swordfish for a sweet and spicy kick. The bright colors and tropical flavors bring a fresh burst that contrasts beautifully with the savory fish.
Mediterranean Infusion
In place of the herb butter, combine 2 tablespoons of feta cheese, crumbled, 1 tablespoon of chopped black olives, and 1 tablespoon of sun-dried tomatoes, chopped. Spread this mixture over the swordfish before grilling. The result is a flavor-packed dish that transports you to a sun-drenched Mediterranean terrace, with a creamy, tangy texture that enhances the fish.
Seasonal Versions
Autumn Harvest
Substitute the lemon juice in the herb butter with 1 tablespoon of apple cider vinegar and add ½ teaspoon of ground cinnamon. The warm, spiced notes will give your grilled swordfish a cozy autumn vibe. The subtle sweetness and warmth of the spices create a deliciously unexpected pairing with the fish.
Storage & Meal Prep
How to Store
Room Temperature
Grilled swordfish should not be left at room temperature for more than 2 hours. If you must, use a covered dish to minimize exposure to air and prevent drying out.
Refrigerator
Store your grilled swordfish in an airtight container for up to 3 days. Make sure to cool it completely before sealing to avoid condensation, which can make the fish soggy. Wrapping individual pieces in plastic wrap can help maintain texture.
Freezer
You can freeze grilled swordfish for up to 2 months. Wrap each portion tightly in plastic wrap, then place them in a freezer bag to prevent freezer burn. Thaw in the refrigerator overnight before reheating.
Meal Prep
I recommend doubling the recipe for meal prep, especially if you want leftovers for the week. You can prep the swordfish the night before or on the weekend, storing it in airtight containers. It will stay fresh for 3 days in the fridge. To reheat, place it in a preheated oven at 300°F for about 10 minutes, just until warmed through.
Equipment You'll Need
Essential
Grill: A gas or charcoal grill is essential for achieving that perfect char and smoky flavor on the swordfish. Gas grills heat up quickly and offer precise temperature control, while charcoal grills impart a deeper, more robust flavor. I personally love the smoky aroma from charcoal, but gas makes it easier for weeknight dinners.
Medium saucepan: This is crucial for cooking the quinoa. A heavy-bottomed saucepan distributes heat evenly, preventing the quinoa from burning or sticking. I prefer a non-stick option for easy cleanup, but a stainless-steel pan works just as well if you're careful to stir occasionally.
Nice to Have
Fish spatula: This long, thin spatula is perfect for flipping delicate swordfish steaks without breaking them apart. It makes the task so much easier, allowing you to get that beautiful sear while keeping each piece intact.
Frequently Asked Questions
Can I use a different fish instead of swordfish?
Absolutely! Tuna or mahi-mahi are great alternatives that hold up well on the grill. Just keep an eye on cooking times, as they may vary slightly.
Why did my swordfish come out dry?
Dry swordfish often results from overcooking. Aim for an internal temperature of about 145°F for perfectly moist fish.
Can I make the herb butter ahead of time?
Yes, you can make the herb butter in advance! Just store it in the fridge for up to a week or freeze it for longer storage.
What can I serve with grilled swordfish?
Grilled vegetables or a refreshing salad pairs beautifully with swordfish. You might also consider a citrus salsa for a touch of flavor!
Is this recipe gluten-free?
Yes, grilled swordfish with herb butter and quinoa is naturally gluten-free! Just double-check any additional sauces or sides for gluten content.
Grilled Swordfish with Herb Butter and Quinoa is not just a meal; it’s a flavor celebration that makes weeknight dinners feel special. For the best results, let the swordfish marinate for at least 30 minutes to soak up all those delicious herb flavors. I can't wait to hear how yours turns out — share your experience in the comments or pin it for your next cooking adventure!
Grilled Swordfish with Herb Butter and Quinoa
Deliciously grilled swordfish topped with herb butter served over fluffy quinoa for a healthy and satisfying meal.
checklist Ingredients
- 1.5 lb swordfish steaks
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup quinoa
- 2 cups water
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp fresh parsley
- 1 tbsp fresh dill
- 1 clove garlic
- 1 lemon sliced
menu_book Instructions
- 1
Preheat the grill to medium-high heat, about 375°F.
- 2
In a small bowl, combine softened butter, parsley, dill, garlic, and 1/4 tsp salt; mix well and set aside.
- 3
Rub swordfish steaks with olive oil, and season with remaining salt and pepper on both sides.
- 4
Place the swordfish steaks on the preheated grill, cooking for 4-5 minutes per side.
- 5
While the fish is grilling, rinse quinoa under cold water.
- 6
In a medium saucepan, bring 2 cups of water to a boil over high heat.
- 7
Add rinsed quinoa and 1/2 tsp salt to boiling water, reduce to low heat, cover, and simmer for 15 minutes.
- 8
Remove the quinoa from heat and let it sit, covered, for an additional 5 minutes.
- 9
Fluff the quinoa with a fork and stir in lemon juice.
- 10
Once the swordfish is cooked, remove it from the grill and top with herb butter.
- 11
Serve the grilled swordfish over a bed of quinoa, garnished with lemon slices.
monitoring Nutrition Facts (per serving)
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