• Weyand's Chef

Swordfish with Lemon, Mint, and Basil


1/2 cup Olive Oil

3 tablespoons chopped fresh mint leaves

3 tablespoons fresh lemon juice

1 tablespoon chopped fresh basil leaves

1 garlic clove, minced

Salt and freshly ground black pepper

4 (5-6 ounce each) swordfish steaks


Prepare the grill medium-high heat.  Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend.  Season the lemon and olive oil mixture with salt and pepper to taste.  Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture.  Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks).  Transfer the steaks to plates and spoon the remaining sauce over and serve.  Recipe obtained from the Food Network, Giada De Laurantiis.


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