Grilled and Oil-Poached Swordfish

Grilled and Oil-Poached Swordfish
Servings: 4 Prep 10 mins Cook 10 mins Grill 6 mins


  • 1/2 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 12 cracked black peppercorns
  • Grated rind from 1 lemon
  • 3 bay leaves
  • 3 whole sprigs fresh thyme
  • 2 whole sprigs fresh rosemary
  • 4 swordfish steaks (about 6 ounces each)
Poaching Oil:
  • 4 cups canola oil
  • 1 1/3 cups extra-virgin olive oil
  • 1/2 whole head garlic, unpeeled, cut in half horizontally
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It


1. In glass baking dish, combine oils, peppercorns, rind, bay leaves, thyme, rosemary. Place fish in single layer in marinade; turn to coat. Cover; refrigerate at least 2 hours.

2. Prepare outdoor grill with hot coals or heat gas grill to high.

Poaching Oil:

3. While grill is heating, in large shallow saucepan (fish should be submerged in single layer), combine oils and garlic. Heat oil until it registers 130 degrees F to 150 degrees F on deep-fat frying thermometer.

4. Remove swordfish from marinade, letting excess oil drip back into dish. Season fish with salt and pepper.

5. Grill swordfish in 2 directions to make crisscross pattern on surface, 3 minutes per side. Remove from grill.

6. Submerge steaks in single layer in oil; poach until cooked through, 10 minutes (do not boil).


7. To save oil for making recipe again, strain through cheese cloth; discard garlic. Refrigerate oil 3 weeks.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 311, Fat, total (g): 24, chol. (mg): 45, sat. fat (g): 3, carb. (g): , fiber (g): , pro. (g): 23, sodium (mg): 177, Percent Daily Values are based on a 2,000 calorie diet.