AIP Friendly Herb-Crusted Swordfish Steaks
Swordfish is one of those proteins that takes on bold flavors without losing its satisfying, meaty texture — and this version delivers in a big way. The marinade layers coconut aminos, fresh lemon juice, garlic, ginger, and turmeric into something genuinely complex, all without a single ingredient that conflicts with autoimmune protocol guidelines. Fresh thyme and parsley round out the herb crust, giving each steak a fragrant, golden exterior once it hits a hot cast-iron pan. Following the autoimmune protocol can feel limiting when it comes to weeknight dinners that actually feel special, but this one punches well above its weight. The quick 20-minute marinade is intentional — any longer and the lemon juice starts breaking down the fish — so the timing keeps the flesh firm and flavorful rather than mushy. A hard sear on each side locks in all that herby goodness and produces a deep golden crust that looks as impressive as it tastes. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and dinner for four is done.
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Learn more →Ingredients
4 servings
For the marinade
- 4 swordfish steaks (about 6 oz each, 1-inch thick)
- 3 tbsp coconut aminos
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp fine sea salt
For searing
- 1 tbsp olive oil, for searing
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lemon juice, 1 tbsp olive oil, garlic, ginger, turmeric, parsley, thyme, and sea salt until combined.
- 2
Pat the swordfish steaks dry with paper towels and place them in a shallow dish. Pour the marinade over the steaks, turning to coat both sides. Cover and refrigerate for 20 minutes — do not marinate longer, as the lemon juice will begin to break down the flesh.
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