I am a self-proclaimed hater of cooked fish.

Unless its battered and fried or served raw like sushi, if I never saw fish again, it would be too soon.

However, I have recently gotten into swordfish because of its meat-like qualities. It’s not a delicate, thin piece of fish that you get and eat and realize you’re still hungry. It’s got more substance to it, isn’t salty, and isn’t extremely fishy in taste.

I have done another great dish with Swordfish that you can see here – but last night I wanted to use up some of this beautiful ginger root I had, so I decided to go with the bright flavors of ginger, scallion, garlic and lemon.

Let me tell you – this fish was delicious AND satisfying (a combination I never thought possible with cooked fish).

Super easy to make, and packed with flavor!

Ginger Garlic Swordfish

Prep Time
25 Minutes
Cook Time
15 Minutes
Total Time
40 Minutes
Yield
Serves 2

Ingredients

  • 1 1/2 lbs Swordfish Steaks (skin removed)
  • 2 Garlic Cloves (minced)
  • 1 Tablespoon Ginger Root (skin removed and flesh minced)
  • 2 Scallions (sliced thin on a bias)
  • 2 T Extra Virgin Olive Oil
  • 4 Lemons (divided)
  • 1/2 Teaspoon Chipotle Pepper Seasoning
  • Salt and Pepper

Directions

  • In a bowl combine your garlic, ginger, scallion, olive oil, the juice of 2 lemons, chipotle pepper seasoning, and a pinch of black pepper. Whisk together - and pour over the fish in a large bowl and let marinate for 15 minutes.
  • Preheat your oven to 400 degrees and heat up a grill pan on your stove until it's hot. Season your fish on both sides with a generous amount of salt, and grill on the grill pan about 3-4 minutes per side. Once they have cooked on the grill pan, place on a sheet tray and cook in the oven for about 7 minutes (until cooked through).
  • Serve hot with lemon wedges.