Grilled Swordfish with Lemon Pepper Chimichurri

Why You’ll Love This Recipe

• Meaty, gently charred swordfish meets a bright, garlicky chimichurri that wakes up every bite.
• Roasted baby potatoes with crispy edges turn it into a complete, satisfying dinner.
• Fast and weeknight-friendly: prep while the oven and grill preheat.
• Flexible: grill outdoors or on a stovetop grill pan; chimichurri doubles as a salad or veggie dressing.

Grocery List

• Produce: Flat-leaf parsley, cilantro (optional), garlic, small shallot, lemons, baby potatoes, fresh thyme
• Dairy: Butter (optional, for tossing potatoes)
• Pantry: Extra-virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, smoked paprika, kosher salt, black pepper

Full Ingredients

Grilled Swordfish

• 4 swordfish steaks, 6–8 oz each, about 1 inch thick
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest (from 1 lemon)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Chimichurri

• 1 cup packed flat-leaf parsley, finely chopped
• 1/2 cup packed cilantro, finely chopped (optional but recommended)
• 3 garlic cloves, finely minced
• 1 small shallot, finely minced
• 1 tsp dried oregano (or 2 tsp fresh, minced)
• 1/2 tsp red pepper flakes (adjust to taste)
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Roasted Baby Potatoes

• 1 1/2 lb baby gold or red potatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tbsp butter (optional, to toss in at the end)

To Serve

• Lemon wedges (from 1 lemon, halved and optionally grilled)
• Extra chopped parsley for garnish

Step-by-Step Instructions

Step 1: Preheat oven and grill

Heat your oven to 425°F with a rack in the middle. At the same time, preheat an outdoor grill to medium-high (450–500°F). If using a grill pan indoors, preheat it over medium-high for at least 5 minutes. Clean and oil the grill grates just before grilling to prevent sticking.

Step 2: Season and roast the potatoes

Toss halved baby potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread on a rimmed baking sheet, cut sides down for extra crisp edges. Roast 25–30 minutes, turning once halfway, until deeply golden and tender. Toss with 1 tbsp butter at the end if you like. Keep warm.

Step 3: Make the chimichurri

Finely chop the parsley and cilantro. In a bowl, combine herbs with minced garlic, shallot, oregano, red pepper flakes, red wine vinegar, lemon juice, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Whisk in 1/2 cup olive oil until glossy and emulsified. Taste and adjust salt or acid. Let the sauce sit 10–15 minutes to bloom while you grill the fish.

Step 4: Season the swordfish

Pat swordfish steaks very dry with paper towels. Rub with 1 tbsp olive oil and lemon zest, then season all over with 3/4 tsp kosher salt and 1/2 tsp black pepper. Let stand at room temperature for 10 minutes; this helps the surface dry slightly for better grill marks and even cooking.

Step 5: Grill the swordfish

Oil the grill grates. Place swordfish on the hot grill and cook 4–5 minutes without moving, until well-marked and the fish releases easily. Flip and grill another 3–5 minutes until the thickest part reaches 130–135°F (it will carry over to about 140°F, moist and just opaque). Optional: Grill lemon halves, cut-side down, for 2–3 minutes until lightly charred.

Step 6: Rest, sauce, and serve

Transfer swordfish to a plate, tent loosely, and rest 5 minutes. Plate with roasted potatoes. Spoon 1–2 tablespoons chimichurri over each steak (serve extra on the side). Finish with a squeeze of grilled lemon and a sprinkle of chopped parsley. Serve immediately.

Pro Tips

• Choose 1-inch-thick swordfish steaks for juicy results and easier grilling.
• Dry fish equals better sear: pat steaks thoroughly before seasoning.
• Don’t overcook—pull at 130–135°F; carryover heat finishes it perfectly.
• Chimichurri likes time: a 10–15 minute rest melds flavors and softens raw garlic bite.
• Grill lemons: the caramelized juice adds a sweet, smoky acidity to the sauce.

Variations

• Herb swap: Use all parsley or try a mix of parsley, mint, and chives for a softer, springy chimichurri.
• Indoor option: Pan-sear swordfish in a lightly oiled cast-iron skillet, 3–4 minutes per side, finishing in a 400°F oven if needed.
• Change the side: Swap baby potatoes for grilled asparagus or a tomato-cucumber salad dressed with leftover chimichurri.

Storage & Make-Ahead

Chimichurri can be made up to 3 days ahead; store covered in the refrigerator and bring to room temperature before serving. Leftover swordfish keeps 1–2 days refrigerated; enjoy cold flaked over salads with chimichurri. Roasted potatoes are best fresh but reheat well in a 400°F oven for 8–10 minutes to re-crisp. Do not freeze the chimichurri (fresh herbs discolor), and avoid reheating swordfish aggressively to prevent dryness.

Nutrition (per serving)

Approximate: 590 calories; 36 g fat; 28 g carbohydrates; 35 g protein; 900 mg sodium (varies with salt); 4 g fiber. Calculated using ~6 oz swordfish per person, 1–2 tbsp chimichurri per serving, and one-quarter of the potatoes and roasting oil.