Broiled Swordfish Recipe

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angeli Published: May 6, 2020 Modified: October 13, 2020
Broiled Swordfish Recipe

If you’re craving for seafood for lunch or dinner, this is the recipe for you. Our swordfish recipe broils the meat until tender and serves it seasonings and herbs.

How To Make Broiled Swordfish

Pieces of swordfish steaks seasoned with herbs and spiced before broiled tender.

  • 4 swordfish steaks (1-inch thick)
  • ¾ cup bread crumbs
  • 1 tbsp parsley (chopped )
  • 1 tsp dried oregano
  • salt
  • pepper
  • 4 tbsp olive oil
  • lemon wedges
  1. Preheat broiler.
  2. Oil broiler pan.
  3. In a bowl, toss the bread crumbs, parsley, oregano and salt and pepper to taste together.
  4. Stir in 3 tbsp. oil.
  5. Arrange steaks on the broiler pan.
  6. Scatter half of the crumbs on top of the fish.
  7. Pat them in.
  8. Broil steaks about 4 inches from the flame for 3 minutes.
  9. Turn the steaks with a metal spatula and sprinkle with the rest of the crumbs.
  10. Broil 2-3 more minutes or until done to taste.
  11. Test for doneness by making a small cut in the thickest part of the fish.
  12. Drizzle with the rest of the oil.
  13. Serve hot with lemon wedges.

How To Make Broiled Swordfish

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Pieces of swordfish steaks seasoned with herbs and spiced before broiled tender.

Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Serves:
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Ingredients

  • 4 swordfish steaks, 1-inch thick
  • ¾ cup bread crumbs
  • 1 tbsp parsley, chopped
  • 1 tsp dried oregano
  • salt
  • pepper
  • 4 tbsp olive oil
  • lemon wedges

Instructions

  1. Preheat broiler.
  2. Oil broiler pan.
  3. In a bowl, toss the bread crumbs, parsley, oregano and salt and pepper to taste together.
  4. Stir in 3 tbsp. oil.
  5. Arrange steaks on the broiler pan.
  6. Scatter half of the crumbs on top of the fish.
  7. Pat them in.
  8. Broil steaks about 4 inches from the flame for 3 minutes.
  9. Turn the steaks with a metal spatula and sprinkle with the rest of the crumbs.
  10. Broil 2-3 more minutes or until done to taste.
  11. Test for doneness by making a small cut in the thickest part of the fish.
  12. Drizzle with the rest of the oil.
  13. Serve hot with lemon wedges.
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