When your garden hands you a bounty of tomatoes, zucchini, and herbs—grill a swordfish.
There’s something deeply satisfying about a summer dinner that pulls straight from your garden or farmers market haul. This recipe does just that: thick, meaty swordfish steaks meet a medley of roasted tomatoes, zucchini, and okra, all tossed with herbs and piled over a simple lemony quinoa. It’s bright, savory, and easy enough for a weeknight but elegant enough for company.
This version features purple bumble bee and sungold tomatoes from my garden—both packed with sweet acidity and incredible color—but any cherry tomatoes will work beautifully. The candle fire okra (also from my garden) adds a striking visual touch and a light, crisp texture that even okra skeptics can get behind.
Grilled Swordfish with Roasted Summer Vegetables and Herbed Quinoa
Ingredients
Method
- Roast the Vegetables (Prep + Cook: ~20 minutes):Preheat oven to 425°F. Toss tomatoes, zucchini, okra (or asparagus), and garlic with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes until blistered and lightly browned. When done, toss with vinegar, lemon zest, and chopped herbs.
- Cook the Quinoa (Cook Time: ~15 minutes, can overlap with roasting):In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat, fluff with a fork, and stir in lemon juice, olive oil, herbs, and salt.
- Grill the Swordfish (Cook Time: ~8 minutes):While quinoa and veggies cook, pat swordfish dry, brush with oil, and season with salt and pepper. Preheat and prepare your grill. Grill over medium-high heat for 3–4 minutes per side, until just cooked through and grill-marked. Internal temp should reach 135°F.
- Plate and Serve (Assembly: ~5 minutes):Spoon quinoa onto each plate, top with swordfish, and layer roasted vegetables on top and around. Drizzle with any pan juices and garnish with more herbs.
Notes
- Preheat the grill on high for at least 10–15 minutes.
- Scrub grates clean with a grill brush or foil ball.
- Use tongs to wipe hot grates with a paper towel dipped in high-smoke-point oil.
- Oil both the fish and the grates to prevent sticking.
- Let the fish sear—don’t flip too early. It will release naturally when ready.
How do I know when the swordfish is done?
A good way to tell when swordfish is done is by its internal temperature and how it looks. Ideally, you want it to reach about 135°F in the thickest part of the steak. Once you remove it from the grill, it will continue to cook a little bit and settle at around 140°F. The fish should look opaque all the way through and should flake easily with a fork. Just make sure not to overcook it, because swordfish can dry out pretty quickly if it’s on the grill too long!
Plate the recipe for a showstopper presentation!
Spoon a generous mound of herbed quinoa slightly off-center on each plate. Use the back of a spoon to spread it into an oval or wide circle—this gives structure for the rest of the elements.
Place the grilled swordfish steak partially overlapping the quinoa, angled slightly to give height. If the steak has a nice sear or grill marks, present that side up.
Spoon the roasted tomatoes, zucchini, and okra over and around the swordfish, letting a few tomatoes rest directly on the fish. Let some veggies spill onto the plate to keep it casual and abundant.
Spoon any pan juices from the roasted vegetables over the top—especially over the fish and quinoa for added flavor and shine.
Garnish Thoughtfully:
- Scatter fresh chopped herbs across the top—use a mix for contrast (like basil and parsley).
- Optional: Add a thin lemon slice, grilled or fresh, on the side or tucked next to the fish.
- For added color and texture, a few microgreens or a sprinkle of toasted pine nuts can finish the look.
Drink pairings
Recommend a chilled white like Albariño or a citrusy Sauvignon Blanc. For cocktails, a gin and tonic with fresh herbs or a white vermouth spritz would pair well.
Bon appétite!
