Mix olive oil, lemon juice, oregano, lemon zest, rosemary, salt and pepper in a resealable plastic bag. Add swordfish steaks; toss to coat. Marinate at room temperature 30 minutes, turning occasionally. Prepare a medium grill. Remove steaks from the marinade (discard marinade) and cook about 5 minutes per side for medium doneness.
1 In a medium-sized bowl, add oil, honey, soy sauce, lemon zest, garlic, salt, and pepper. Mix well. 2 Add swordfish to the marinade. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, or up to 8 hours. 3 Preheat the grill over medium-high heat. 4 Remove the fish from the marinade and shake off any excess. ...
In a 10-inch nonstick pan, heat olive oil over medium-high heat for a few minutes or until very hot. Add swordfish steaks to the pan. Flipping every 2 minutes, cook them until the center registers 130 F, 5 to 7 minutes depending on the size of your steaks.
These swordfish steaks are a low carb, keto seafood dinner with few ingredients. They only take minutes to prepare, and are quickly pan-seared until golden and crisp on the outside yet juicy and tender within. Aim for fresh swordfish steaks, about 8 ounces each with a thickness between 3/4 and 1 inch.