Name: Grilled Mediterranean Swordfish with Herbed Chickpea Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 swordfish steaks (6 oz each, about 1.5" thick); 2 tbsp olive oil, divided; 1 lemon, zested and juiced; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper; 1 (15 oz) can chickpeas, rinsed and drained; 1 pint cherry tomatoes, halved; 1/2 English cucumber, diced; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup crumbled feta cheese; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh mint; 1 small shallot, thinly sliced

Grilled Mediterranean Swordfish with Herbed Chickpea Salad

CookwithNewsletter

This recipe is the epitome of a stress-free, California summer evening—fresh swordfish steaks grilled to smoky, juicy perfection and paired with a vibrant chickpea salad bursting with Mediterranean flavors. The dish is inspired by the “build in order” technique: aromatics and herbs layered through the salad and marinade, while the swordfish gets a smoky, grilled exterior. With crisp veggies, briny olives, creamy feta, and hearty chickpeas, you get a burst of color and protein in every bite. Serve with a cold drink on your deck for that unbeatable Friday feeling.

Ingredients

Instructions

Preheat your grill to high heat until grates are just starting to smoke. Brush and oil the grates.
In a small bowl, whisk together 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper.
Pat swordfish dry and brush with half of the marinade. Let sit at room temperature while you prep the salad.
In a large mixing bowl, toss chickpeas, cherry tomatoes, cucumber, olives, feta, parsley, mint, shallot, and remaining 1 tbsp olive oil. Season with a pinch of salt and pepper. Set aside.
Place swordfish steaks on the hot grill. Grill for 3-4 minutes per side, brushing with remaining marinade, until just cooked through and charred with grill marks. (Internal temp should reach 130°F for juicy, just-cooked fish.)
Remove swordfish steaks from grill and let rest 2 minutes.
Serve each swordfish steak over a generous bed of herbed chickpea salad, spooning extra salad over the top. Garnish with extra herbs and a squeeze of fresh lemon.