Grilled Swordfish with Avocado-Tahini Drizzle

This stunning Mediterranean-inspired dish showcases the meaty, steak-like texture of grilled swordfish at its finest. Thick, succulent swordfish steaks are seasoned simply and grilled to perfection, developing beautiful char marks and a tender, flaky interior that rivals any premium cut of beef. The fish is then nestled atop a bed of peppery arugula and sweet cherry tomatoes, creating a refreshing foundation that balances the richness of the main protein. What truly elevates this dish is the luxurious avocado-tahini drizzle—a creamy, velvety sauce that marries the buttery smoothness of ripe avocado with the nutty depth of tahini. Enhanced with fresh lemon juice, garlic, and a touch of olive oil, this sauce brings together Mediterranean and Middle Eastern flavors in perfect harmony. The drizzle not only adds visual appeal but also provides healthy fats and a luscious mouthfeel that complements the firm texture of the swordfish. Perfect for a sophisticated weeknight dinner or entertaining guests, this recipe embodies the principles of the Mediterranean Diet with its emphasis on seafood, fresh vegetables, and heart-healthy fats. Swordfish is an excellent source of lean protein, omega-3 fatty acids, and vitamin D, while the avocado and tahini provide additional nutrients and satisfying richness. The entire dish comes together in under 30 minutes, making it an achievable yet impressive meal that delivers both nutrition and restaurant-quality flavor.

Ingredients

• 4 piecesswordfish steaks, about 6 oz each, 1-inch thick
• 3 tbspolive oil, divided
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1 mediumripe avocado, peeled and pitted
• 3 tbsptahini, well-stirred
• 3 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 2-3 tbspwater, cold
• 6 cupsarugula, washed and dried
• 2 cupscherry tomatoes, halved
• 2 tbspfresh parsley, chopped optional
• 4 pieceslemon wedges, for serving optional

Method

1. Preheat your grill or grill pan to medium-high heat, about 400-450°F. If using an outdoor grill, oil the grates with a paper towel dipped in oil using tongs. 0:05
2. Pat the swordfish steaks dry with paper towels. Brush both sides of each steak with 2 tablespoons of olive oil, then season generously with salt and black pepper. 0:05
3. In a food processor or blender, combine the avocado, tahini, lemon juice, minced garlic, and a pinch of salt. Blend until smooth, about 30 seconds. 0:05
4. With the blender running, slowly add 2-3 tablespoons of cold water, one tablespoon at a time, until the sauce reaches a drizzling consistency. Taste and adjust seasoning with additional salt or lemon juice if needed. Set aside. 0:05
5. Place the swordfish steaks on the preheated grill. Cook without moving for 4-5 minutes until you see nice char marks and the fish releases easily from the grill. 0:05
6. Carefully flip the swordfish steaks using a spatula. Cook for an additional 4-5 minutes on the second side until the fish is opaque throughout and reaches an internal temperature of 145°F. The fish should be firm but still moist. 0:05
7. While the fish finishes cooking, toss the arugula and halved cherry tomatoes together in a large bowl with the remaining 1 tablespoon of olive oil and a pinch of salt. 0:04
8. Remove the swordfish from the grill and let it rest for 2 minutes. 0:04
9. Divide the arugula and tomato mixture among four plates, creating a bed for the fish. Place one swordfish steak on top of each salad. 0:05
10. Drizzle the avocado-tahini sauce generously over each swordfish steak and around the plate. Garnish with chopped fresh parsley if desired and serve with lemon wedges on the side. 0:05

Featured in Low FODMAP dinners: grilled proteins that satisfy