Grilled Swordfish in Herb Sauce

Name: Grilled Swordfish in Herb Sauce
Cuisine: american

Tender swordfish steaks are perfectly grilled and drizzled with a zesty herb sauce featuring capers, oregano, and a touch of honey. Served alongside a vibrant couscous salad with chickpeas, fresh vegetables, and a hint of lemon, this dish is light, flavorful, and ready in under 30 minutes. Ideal for a healthy, elegant weeknight meal.

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Prep time
15 min
Cooking time
10 min
Servings
Portions 4
Difficulty
Medium

Ingredients

Couscous

2 tablespoons Original Spread
1 large red bell pepper, chopped
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 cup uncooked whole wheat couscous
1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
1 1/2 cups unsalted vegetable stock or water
2 tablespoons chopped fresh oregano
2 tablespoons lemon juice
1 cup halved grape tomatoes
2 cups chopped cucumber

Swordfish:

2 tablespoons Original Spread
1 pound swordfish steaks, approximately 1-inch thick
Kosher salt and freshly ground black pepper

Herb Sauce:

¼ cup red wine vinegar
2 tablespoons melted Original Spread
2 tablespoons capers, rinsed, drained and finely chopped
1 tablespoon finely chopped fresh oregano (basil or parsley may be substituted)
1 teaspoon honey
1 small garlic clove, grated
Salt and freshly ground black pepper, to taste

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

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Instructions

Prepare the Couscous:

In medium saucepan, melt I Can’t Believe It’s Not Butter! and cook red bell pepper, onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.

Prepare the Swordfish

Preheat your grill to medium-high heat, approximately 400–450°F. Ensure the grates are clean and well-oiled to prevent sticking.
Pat the swordfish steaks dry with paper towels. Season both sides with salt and black pepper.
Liberally coat both sides of the fish with I Can’t Believe It’s Not Butter.

Make the Sauce

In a small bowl, whisk together all ingredients for the herb sauce. Set aside.

Grill the Swordfish

Place the swordfish steaks on the grill and cook for approximately 4 minutes per side, or until the internal temperature reaches 130–135°F. Avoid overcooking, as the fish will continue to cook slightly while resting.

Finish and Serve

Remove the swordfish from the grill and place on a serving platter. Immediately spoon the prepared herb sauce over the fish. Let rest for 10–15 minutes before serving to allow flavors to develop. Serve with the Couscous Salad.

Grilling Tips for Success:

Clean and oil the grates well to help prevent sticking. A good technique: use tongs to rub a paper towel soaked in oil over the grates just before grilling.

Do not move the fish too soon. Let it develop a sear before flipping — swordfish is firm enough to flip cleanly when it’s ready.

Avoid overcooking. Swordfish is best when cooked just until opaque and still juicy in the center.

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