Preparation Preheat a charcoal grill or broiler, or heat a grill pan. Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes.
Mix together the olive oil, lemon juice, soy sauce, garlic, Italian seasoning, and black pepper. Place the marinade in a shallow dish and add the fish. Turn to coat on both sides and let marinate for 15-20 minutes. Preheat the grill or a grill pan to medium high heat.
This is because they are very large animals and so their meat can be sold as rich, flavourful steaks. The meat also has a strong, firm texture, which means keto swordfish is popular for grilling on barbecues during the Summer. Swordfish is an expensive fish, but the flavor definitely makes up for the cost.
Once properly secured, cooked swordfish can be safely stored in one of two ways: In the fridge for up to 3-4 days. In the freezer for up to 4 months. The dense and meaty texture of swordfish makes the fish a popular choice for grilling season.