Swordfish with lemon basil vinaigrette
Apr 13 2019
I love making swordfish on the grill. It saves from cleaning up the kitchen, it taste better and plus it does not smell like fish on the house.
Remove the swordfish from the fridge 20-25 minutes before cooking it. Drizzle with the 2 tsp of olive oil, salt and pepper on both sides.
Heat up your grill. Cook the fish for 2-3 minutes on each side. Resist filliping to quickly and try to do it only once, that will keep the fish from sticking and getting dry.
Place the swordfish on a plate and cover with foil and let it rest while you make the vinaigrette.
Put the lemon juice and zest, the herbs, she salt and pepper and the rest of the olive oil in the blender and pulse until well combined.
Cut the swordfish and drizzle the vinaigrette over the fish and serve!