Wood-Grilled Swordfish from Bonefish Grill features tender, smoky swordfish fillets charred to perfection over an open flame, seasoned with a blend of herbs and spices, and served with a vibrant side of fresh vegetables, delivering a savory and wholesome dining experience.
Equipments
- Grill (wood or gas)
- Grill brush
- Tongs
- Fish spatula
- Mixing bowls
- Basting brush
- Chef’s knife
- Cutting board
- Measuring spoons
- Plate or platter (for serving)
- Vegetable peeler
Ingredients
- 1 lb (450g) swordfish fillets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh mixed vegetables (zucchini, bell peppers, cherry tomatoes, asparagus, etc.)
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (for serving)
Using fresh, high-quality swordfish fillets is essential to achieve the tender texture and smoky flavor characteristic of Wood-Grilled Swordfish from Bonefish Grill. Your seasoning blend should include smoked paprika, dried oregano, and thyme to mimic the authentic herb and spice profile. Olive oil and lemon juice not only enhance the flavor but also help to keep the fish moist during grilling. Fresh mixed vegetables like zucchini, bell peppers, and asparagus provide a vibrant and healthy side that complements the smoky fish. For an authentic copycat experience, serve the dish garnished with fresh parsley and lemon wedges to replicate Bonefish Grill's signature presentation.
Instructions
- Preheat grill to medium-high heat.
- Clean grill grates with a grill brush.
- Pat swordfish fillets dry with paper towels.
- In a mixing bowl, combine olive oil, lemon juice, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and pepper.
- Brush swordfish fillets evenly with the marinade using a basting brush.
- Toss fresh vegetables in olive oil, salt, and pepper.
- Place swordfish fillets on the grill.
- Grill swordfish for 3–4 minutes per side, or until just cooked through and grill marks appear.
- Grill vegetables alongside swordfish until tender and slightly charred.
- Remove swordfish and vegetables from grill.
- Transfer to a serving platter.
- Garnish swordfish with fresh parsley and lemon wedges.
- Serve immediately.
Substitution
Wood-Grilled Swordfish from Bonefish Grill copycat menu offers a deliciously smoky and herb-seasoned swordfish experience that you can recreate at home. If swordfish is unavailable, halibut or mahi-mahi make excellent substitutes due to their firm texture and mild flavor. Using a gas grill instead of wood can still yield great results, just add a small amount of smoked paprika or liquid smoke to enhance the char-grilled taste. Ensure your fish is patted dry before grilling to prevent sticking, and use a fish spatula for gentle flipping. Your fresh vegetable sides can be tailored to seasonal availability or personal preference without compromising the dish's vibrancy.
Tips
Make sure your grill is preheated to medium-high heat to ensure proper searing and prevent sticking. Pat your swordfish fillets dry before marinating to help the seasoning adhere and achieve a nice crust. Use a fish spatula when flipping to keep the delicate fillets intact and avoid breakage. Remember to serve your wood-grilled swordfish immediately to enjoy its optimal texture and flavor.
Nutritions
Wood-Grilled Swordfish is a rich source of lean protein, essential for muscle repair and overall body function. Each 1 lb serving of swordfish provides approximately 1000 calories, mainly from high-quality protein and healthy fats like omega-3 fatty acids, which support heart health and cognitive function. The use of olive oil in the marinade adds monounsaturated fats that contribute to improved cholesterol levels and anti-inflammatory effects. Your meal is further enriched with vitamins, minerals, and antioxidants from the fresh mixed vegetables, promoting immune health and digestive wellness.
Storage
Store leftover wood-grilled swordfish in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep grilled vegetables separate from the fish to preserve their texture and flavor. When reheating, use a gentle method like steaming or oven warming to avoid drying out the swordfish and retain its smoky, tender qualities.
Variation or Alternatives
For a bolder flavor, swap smoked paprika with chipotle powder or add a splash of soy sauce to the marinade for a savory umami kick. You can also experiment by grilling swordfish on cedar planks to impart a subtle smoky, woodsy aroma to your dish. If charcoal isn't available, gas grilling produces consistent heat for perfectly seared fillets, but be sure to oil the grill grate well to prevent sticking. Your fresh vegetables may be substituted with seasonal favorites such as grilled corn or eggplant for varied texture and taste.
Allergies
Swordfish itself is not a common allergen, but cross-contamination with other seafood or shellfish during preparation could trigger allergic reactions in sensitive individuals. The seasoning blend contains garlic and onion powders, which may cause issues for those with allium allergies or intolerances. If you have known allergies, informing the restaurant staff is crucial to ensure your meal is safely prepared.
Why this recipe?
The Wood-Grilled Swordfish at Bonefish Grill is favored for its perfectly charred exterior and tender, juicy interior, offering a rich, smoky flavor profile that appeals to seafood enthusiasts. The dish features a fresh, wild-caught swordfish steak expertly seasoned with fresh herbs and a hint of citrus, creating a balanced and savory taste. You will appreciate how the simplicity of the preparation highlights the fish's natural flavors, making it both a healthy and satisfying option. Attempting to recreate this menu item at home allows you to enjoy a restaurant-quality seafood experience while customizing the seasoning and grill intensity to your preference.