Eggless Herb-Crusted Swordfish Steaks
Total time42 min
Prep time10 min
Cook time12 min
4.7(16)
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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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