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