Marinated Swordfish

Swordfish is the meatiest of the white-fleshed fish, and it stands up to bold flavors that would overwhelm a more delicate fillet like sole or cod. This Mediterranean-style marinade of lemon, white wine, garlic and basil penetrates the dense flesh in just an hour and gives you something that tastes restaurant-fancy without the work.

The microwave method is the unexpected hero. Most people picture swordfish on the grill, but the microwave actually works beautifully for this kind of marinated fish. The covered dish steams the fish in its own juices, keeping it moist and impossibly tender, where the grill can dry it out fast.

Don’t marinate longer than an hour. The acid in the lemon juice starts breaking down the fish proteins past that point, basically beginning to ceviche the steak, and the texture goes mealy.

The red onion slice on top isn’t just decoration. As the fish cooks, the onion softens and releases its juices into the steaks, perfuming them with mild sweet onion flavor.

Pro Tips

• Choose swordfish steaks that are at least 1 inch thick. Thinner steaks overcook in seconds and turn dry.
• Use a non-metallic dish for the marinade. The acid reacts with metal and can give the fish a tinny taste.
• Test for doneness when the fish flakes easily with a fork but still shows a slightly translucent center. Carryover heat finishes it during the 1-minute rest.
• Save the marinade. After microwaving, drizzle a fresh tablespoon (not the used marinade) over the fish for extra brightness.

Variations

• Swap white wine for rose wine or dry vermouth for slightly different aromatic notes.
• Add 1 teaspoon of capers and a tablespoon of olives to the marinade for a Sicilian profile.
• Use tuna steaks or halibut instead of swordfish.