Grilled swordfish with lemon, mint and basil
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A simple yet incredibly delicious recipe. The herb blend pairs wonderfully with the fish without overpowering its flavor. Mint adds a touch of freshness, while salt and pepper accentuate the dish's appeal. If desired, you can add chopped ginger root to the mixture and let the fish marinate for about 30 minutes. Leftover marinade (if you make more than the recipe calls for) pairs well with pasta or couscous.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 swordfish steaks (140-170 g each)
- 1/2 cup olive oil
- 3 tbsp chopped mint leaves
- 3 tablespoons freshly squeezed lemon juice
- 1 tbsp chopped basil leaves
- 1 clove garlic, minced
We recommend
Recipes with similar ingredients: fish fillet, lemon juice, basil, mint
Cooking the dish according to the recipe:
- Prepare grill (medium-high heat).
- In a medium bowl, whisk together the olive oil, mint, lemon juice, basil, and garlic until combined. Season with salt and pepper to taste. Brush the swordfish steaks with 2 tablespoons of the mixture.
- Grill until cooked through, about 3 minutes per side (depending on the thickness of the steaks). Transfer the fish to plates. Top with the remaining sauce and serve.
Categories:
Similar recipes
