Every Tuesday has become the Scarlata family fresh fish night. I am so proud of myself because I know how good fish is for the body, but I have never really gravitated toward eating it.
Last night, I purchased a salmon filet, a swordfish steak and tuna steak. And tried different marinades. And the boys and I had a feast!
For today’s post, I thought I would share the swordfish steak marinade recipe with you.
So easy…mix a blend of garlic infused oil, lemon juice, salt and pepper.
Add swordfish to marinate about 1 hour. Lift fish out of marinade letting most of it fall off before popping it on the grill.
(You don’t want a bunch of oil on the fish to cause a grill fire!…’Cause I have done that before….fire department came and everything! oops!)
Garnish with basil toward the end of cooking.
We enjoyed our fish with red skin potatoes and corn on the cob (limit to 1/2 cob FODMAPers), straight from my CSA farm share, which I also cooked on the grill. We also chomped on farm fresh cantaloupe chunks too. A deliciously healthy and low FODMAP meal.
- 1/3 cup garlic infused olive oil
- 3 tablespoons fresh lemon juice
- Salt and freshly ground black pepper
- 3 (5 to 6-ounces each) swordfish steaks
- 10 fresh basil leaves, chopped
- Mix garlic infused oil, lemon juice, salt and pepper; pour over swordfish steak placed in shallow casserole dish.
- Cover dish with plastic wrap. Pop in the refrigerator.
- Turn swordfish steaks once or twice to get good marinade coverage--marinate for about an hour prior to grilling.
- Heat up grill. Place swordfish on grill, grilling about 3-4 minutes per side until cooked through, timing may vary depending how thick swordfish steak is. Remove from grill and evenly sprinkle chopped basil and another squeeze of fresh lemon if desired.