Herb Grilled Swordfish with Roasted Potato Salad
Grilled swordfish with garlic butter pepper rub and a warm roasted potato salad tossed in champagne vinaigrette. Easy, flavorful weeknight meal.
Garlic Butter Pepper Herb Rub lends a unique flavor to this meaty, firm fish.
Yield: 4 servings
- Rubbed swordfish grills quickly: high heat, about 5 minutes per side total, then rest before serving.
- Roast whole small potatoes at 400 F until skins burst, mash lightly and toss with a champagne vinaigrette.
- Make the vinaigrette or roast potatoes ahead; store leftovers properly and reheat gently.
Preparation Instructions:
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Frequently Asked Questions
How long should I grill the swordfish and how do I know it is done?
Grill on high heat so the steaks cook fast. Start about 5 minutes on the first side, then flip and grill 3 to 4 minutes more. The fish is done when it is opaque through the center and flakes slightly. For food safety, check that the internal temperature reaches 145 F.
What if I do not have a grill or grill pan?
You can broil the steaks 4 to 6 inches from the heat for similar timing, or pan-sear them in a hot skillet with a little oil for about 3 to 4 minutes per side. Finish in the oven only if the steaks are thick.
Can I use another fish instead of swordfish?
Yes. Choose a firm, meaty fish so it holds up to grilling. Good swaps are tuna, mahi-mahi, halibut, or thick salmon steaks. Adjust cook time for thickness.
What can I use if I do not have Garlic Butter Pepper Herb Rub?
Make a quick substitute by mixing softened butter or olive oil with minced garlic, cracked black pepper, chopped parsley and a pinch of salt. Use about 1 to 2 teaspoons garlic per tablespoon of fat and season to taste.
How do I make and use the champagne vinaigrette?
Shake together 1/2 tablespoon herb rub, 1 garlic clove, 1 teaspoon Dijon, 3 tablespoons champagne vinegar, 1/2 cup olive oil, and 1/2 teaspoon kosher salt in a jar. Pour over mashed roasted potatoes and fold in scallions. Save any extra for a green salad.
Can I make this dish ahead of time?
Yes. Roast the potatoes and make the vinaigrette a day ahead. Keep the potatoes and dressing separate until just before serving so the salad does not get soggy. Cook the swordfish the day you plan to serve for best texture.
How should I store and reheat leftovers?
Store cooked fish and potato salad in airtight containers in the fridge for up to 3 to 4 days. Reheat fish gently in a low oven (275 to 300 F) until warmed through, or enjoy it chilled. Rewarm potatoes in the oven or microwave; if the dressing separates, shake and toss before serving.
What sides and drinks pair well with this meal?
Serve a crisp green salad, grilled vegetables, or steamed asparagus alongside. For drinks, a chilled Sauvignon Blanc, unoaked Chardonnay, or sparkling wine complements the champagne vinaigrette and herb rub.
How long should I grill the swordfish and how do I know it is done?
Grill on high heat so the steaks cook fast. Start about 5 minutes on the first side, then flip and grill 3 to 4 minutes more. The fish is done when it is opaque through the center and flakes slightly. For food safety, check that the internal temperature reaches 145 F.
What if I do not have a grill or grill pan?
You can broil the steaks 4 to 6 inches from the heat for similar timing, or pan-sear them in a hot skillet with a little oil for about 3 to 4 minutes per side. Finish in the oven only if the steaks are thick.
Can I use another fish instead of swordfish?
Yes. Choose a firm, meaty fish so it holds up to grilling. Good swaps are tuna, mahi-mahi, halibut, or thick salmon steaks. Adjust cook time for thickness.
What can I use if I do not have Garlic Butter Pepper Herb Rub?
Make a quick substitute by mixing softened butter or olive oil with minced garlic, cracked black pepper, chopped parsley and a pinch of salt. Use about 1 to 2 teaspoons garlic per tablespoon of fat and season to taste.
How do I make and use the champagne vinaigrette?
Shake together 1/2 tablespoon herb rub, 1 garlic clove, 1 teaspoon Dijon, 3 tablespoons champagne vinegar, 1/2 cup olive oil, and 1/2 teaspoon kosher salt in a jar. Pour over mashed roasted potatoes and fold in scallions. Save any extra for a green salad.
Can I make this dish ahead of time?
Yes. Roast the potatoes and make the vinaigrette a day ahead. Keep the potatoes and dressing separate until just before serving so the salad does not get soggy. Cook the swordfish the day you plan to serve for best texture.
How should I store and reheat leftovers?
Store cooked fish and potato salad in airtight containers in the fridge for up to 3 to 4 days. Reheat fish gently in a low oven (275 to 300 F) until warmed through, or enjoy it chilled. Rewarm potatoes in the oven or microwave; if the dressing separates, shake and toss before serving.
What sides and drinks pair well with this meal?
Serve a crisp green salad, grilled vegetables, or steamed asparagus alongside. For drinks, a chilled Sauvignon Blanc, unoaked Chardonnay, or sparkling wine complements the champagne vinaigrette and herb rub.
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