Grilled swordfish with meyer lemons

Total Time
17 min
12 min
5 min
Firm, lean flesh makes swordfish ideal for grilling. Remove it from the grill when the center is still slightly pink and it should complete the cooking by the time you serve it. Balsamic vinaigrette flavored with Meyer lemons makes a simple, zest marinade for the swordfish. Meyer lemons are a cross between a regular lemon and a mandarin orange. They have a distinctive orange-lemon flavor, making them less acidic than Eureka (regular) lemons. Look for them in larger supermarkets and specialty food stores from November through January, or substitute regular lemons in this recipe. The simple salad of kale, tomato and onion pairs perfectly with this fish. You can substitute spinach for the kale if you prefer.


Uncooked swordfish fillet(s)

20 oz, 4 (5-ounce steaks)

Table salt

¼ tsp

Black pepper

¼ tsp


2 item(s), Meyer variety, halved crosswise

Fat-free balsamic vinaigrette dressing

8 Tbsp

Uncooked kale

5 oz, baby variety

Fresh cherry tomato(es)

10 oz, halved

Uncooked red onion(s)

½ small, thinly sliced


  1. Sprinkle swordfish with salt and pepper. Brush swordfish and cut sides of lemons with 3 tablespoons of vinaigrette. Set grill pan over medium-high heat. When pan is very hot, place swordfish and lemons, cut side down, in pan. Grill until fish is just opaque in center, 2–3 minutes per side, and lemons are deeply browned on cut side, about 5 minutes.
  2. Meanwhile, toss together kale, tomatoes, onion, and remaining 5 tablespoons vinaigrette in large bowl. Divide salad evenly among 4 plates. Top with swordfish steaks and place 1 grilled lemon half on each plate.
  3. Per serving: 1 swordfish steak, 2 1/2 cups salad, and 1/2 lemon