Grilled Swordfish Steaks with Chimichurri

Why This Is Strictly Keto

Swordfish is a naturally lean, meaty fish with zero carbs, and the chimichurri that tops it is nothing more than fresh herbs, garlic, vinegar and olive oil pulsed together — no sugar, no thickeners, no processed low-carb substitutes anywhere in the dish.

Ingredients

Swordfish

• 4 swordfish steaks (about 6 oz each)
• 2 tablespoons extra-virgin olive oil
• Kosher salt and black pepper, to taste

Chimichurri

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1 small shallot, finely minced
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste

Instructions

1. Make the chimichurri: In a bowl, combine parsley, oregano, garlic, shallot, olive oil, red wine vinegar and red pepper flakes. Season with salt and pepper and let sit at room temperature while you cook the fish.

2. Prep the fish: Pat swordfish steaks dry, brush with olive oil, and season both sides generously with salt and pepper.

3. Heat the grill: Preheat a grill or grill pan to medium-high heat.

4. Grill: Grill the swordfish for 4–5 minutes per side, until well-marked and the internal temperature reaches 145°F.

5. Rest and serve: Let the steaks rest for 2–3 minutes, then spoon the chimichurri generously over the top before serving.

Nutritional Info (per serving, approximate)

Tips

• Swordfish is firm enough to grill directly on the grates without a fish basket.
• Make the chimichurri ahead — the flavor deepens after resting for 30 minutes.
• Don’t overcook swordfish; it dries out quickly past medium.