Argentinean-style Grilled Swordfish with Lemon and Parsley (Pejerrey a la Parrilla con Limón y Perejil)

This Pejerrey a la Parrilla con Limón y Perejil is a classic Argentinean dish featuring grilled swordfish with a refreshing lemon and parsley marinade. It's a perfect dish for a summer barbecue or a special dinner with friends and family.

Argentinean-style Grilled Swordfish with Lemon and Parsley (Pejerrey a la Parrilla con Limón y Perejil)

Ingredients

  • 4 swordfish steaks
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 lemons, juiced
  • Salt and pepper to taste

Instructions

  1. In a small bowl, mix together the olive oil, garlic, parsley, and lemon juice. Season with salt and pepper.
  2. Place the swordfish steaks in a shallow dish and pour the marinade over them. Let them marinate for 10-15 minutes.
  3. Preheat the grill to medium-high heat.
  4. Grill the swordfish steaks for 4-5 minutes on each side, or until they are cooked through and have grill marks.
  5. Remove from the grill and serve hot, garnished with additional parsley and lemon wedges if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
10g

Supplies

Grill Tongs Bowl Shallow dish

Tools

Knife Cutting board Measuring cup Grill brush

Serving suggestions

Serve the grilled swordfish with a side of roasted vegetables and a glass of chilled white wine for a complete meal.

Tips & tricks

Make sure the grill is well-oiled before placing the swordfish steaks to prevent sticking.

Cost

$20