This Grilled Mediterranean Swordfish is all about celebrating the freedom and flavors of summer evenings. With a quick herby marinade, thick swordfish steaks stay juicy and satisfying—plus, they deliver a hefty dose of protein for your keto and pescatarian needs. Skewers of zucchini, red bell pepper, onion, and cherry tomatoes grill up sweet and smoky in no time. Finished with a sprinkle of creamy feta and fresh basil, this dish is designed for easy living and maximum patio enjoyment—no fuss, just pure weekend vibes. California’s August produce makes it sing!
Ingredients
Instructions
Preheat your grill to medium-high heat (about 425°F).
In a large bowl, whisk together olive oil, oregano, lemon zest, lemon juice, garlic, salt, and black pepper.
Pat swordfish steaks dry. Add to the bowl and toss to coat well. Let stand while you prepare vegetables.
Add zucchini, bell pepper, red onion, and cherry tomatoes to a separate bowl. Drizzle with 1 tbsp olive oil and a pinch of salt and pepper; toss to coat.
Thread the onion, zucchini, and bell pepper onto skewers. Place the swordfish and vegetable skewers on the grill.
Grill swordfish for 4–5 minutes per side until just cooked through and nicely charred. Grill veggies for about 7–10 minutes, turning occasionally, until tender and slightly crisp.
Transfer swordfish and veggies to a platter. Top immediately with crumbled feta and fresh basil. Serve with lemon wedges if desired.