Swordfish with Asparagus Foil Packets

Updated on August 7, 2016

What did you think?

5 stars from 3 ratings of Swordfish Foil Packets

Good to Know

Swordfish is a meaty, steak-like fish. It's a very good source of B vitamins, protein, and several other nutrients. Adding fresh herbs and citrus juice boosts the nutritional value even further while adding a burst of fresh flavor. When marinading fish in a sauce that contains vinegar or citrus juices, it is important to only let it marinade for a short time period, or the acidity will begin to "cook" the fish.

The Finished Packet Before Grilling

Scroll down for the cooked packet
Scroll down for the cooked packet

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 2-4 servings


  • 2 Swordfish Steaks, ~ 1 lb each
  • 1 bunch Asparagus
  • 1/2 cup Grape Tomatoes, Halved
  • 2 Tbsp Olive Oil
  • 1 Lemon
  • 3 Tbsp Mint, Fresh, Coarsely chopped
  • 2 Tbsp Basil, Fresh, Coarsely chopped
  • Salt and Pepper, To taste
  • 1 clove Garlic, Minced

Allez Cuisine!

  1. Cut the lemon in half and slice a round from each half. Juice the rest of the lemon into a mixing bowl. Add the olive oil, mint, basil, garlic, salt, and pepper and mix.
  2. Tear two large pieces of heavy duty foil off the roll and lay them side by side on the counter. Place half the asparagus and tomatoes on each. Coat each piece of swordfish with the marinade made in step one, and place it on top of the vegetables. Place a round of lemon on each swordfish steak.
  3. Wrap the foil around the ingredients and tightly seal. Place on the grill or in the oven at 375F. Cook for 12 minutes, then check the doneness of the fish by piercing it slightly with a fork. Continue to cook until the fish is white and firm, being careful to not overcook.

Asparagus and Tomatoes

The Plated Meal

You can also eat straight from the foil to avoid clean up!
You can also eat straight from the foil to avoid clean up!

Questions & Answers


      0 of 8192 characters used
      Post Comment

      No comments yet.