If you’re new to grilling fish, swordfish steaks are the perfect place to start—sturdy, skinless, and meaty, they take to the grill like a champ. The key is to not overcook them. You’re shooting for an internal temperature that’s just shy of 135°F, which will yield meat that’s just-opaque and juicy. If your fish is sticking to the grate once your timer dings, don’t panic: As long as your steaks are properly oiled, they’ll release easily when they’re ready.
I like to finish my fish with a relish-y tomato topping flavored with saffron, almost-crispy garlic, and buttery olives for a superfast and summery dinner that begs to be eaten outdoors. Multi-colored cherry tomatoes from the farmers’ market make for the best presentation, but aren’t strictly necessary; a cold bottle of wine at the ready, on the other hand, is non-negotiable. —Kendra Vaculin
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
What you’ll need
Small Saucepan
$155 At Amazon
Fish Spatula
$14 At Amazon
Large Basting Spoon
$16.37 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4 Servings
Ingredients
2
2
3
2
½
12
1
½
½
1
Need to make a substitution?
Preparation
Step 1
Prepare a grill for medium-high heat; oil grate with vegetable oil. Season fish on both sides with salt. Pour 2 Tbsp. vegetable oil into a shallow bowl or a baking dish; add fish and turn to coat.
Step 2
Heat olive oil in a small saucepan over medium-low. Add garlic and saffron, crushing threads between your fingers, and cook, stirring occasionally, until garlic is just starting to turn golden at the edges, about 2 minutes. Scrape into a medium heatproof bowl; set aside.
Step 3
Grill fish until firm when gently pressed and opaque throughout, about 5 minutes per side. Transfer to a platter.
Step 4
Add tomatoes, chives, parsley, olives, and vinegar to bowl with reserved garlic mixture and toss to combine; season with salt and pepper. Spoon over fish.