This week at Oliver’s, we are providing you with recipe inspiration, menu ideas, and grilling tips for success and fresh meal inspiration all season long!

Fish steaks are a delicious, healthy choice for the grill. Their thicker cut makes them easier to cook than delicate fillets while developing a flavorful, lightly charred exterior. Whether you’re grilling rich salmon, meaty swordfish, or sushi-grade Ahi tuna, these simple tips will help you achieve perfect results.

Note: All noted prices are in effect through July 28, 2026 at all four Sonoma County Oliver’s Market locations.

Menu Inspiration One: Grilled Citrus Mediterranean Swordfish

Menu:

• Grilled Citrus Mediterranean Swordfish
• Grilled Summer Squash
• Organic Green or Red Seedless Grapes (REV)
• Feta & Herb Couscous

Shopping List:

• Fresh Wild Swordfish Steak, USA, Yellow, $12.99/lb.
• Organic Local Meyer Lemons, Grown by DMS Ranch in Sebastopol via F.E.D. Cooperative, $3.99/lb.
• Local Zucchini, Grown by Castaneda Farm in Santa Rosa, $1.49/lb.
• Briannas Citrus Mediterranean Marinade, Selected Varieties, 12 oz. Bottle, $2.79
• Bob’s Red Mill Couscous, 16 oz. Bag, $2.79
• Belfiore Organic Feta in Brine, 9 oz. Container, $6.99/ea.

Recipe: Grilled Citrus Mediterranean Swordfish

Ingredients

• 4 swordfish steaks (5-6 oz. each)
• ½ cup Brianna’s Citrus Mediterranean Marinade
• Lemon wedges, for serving (optional)
• Chopped fresh parsley, for garnish (optional)

Method

• Place the swordfish steaks in a shallow dish or resealable bag and pour the Brianna’s Citrus Mediterranean Marinade over the fish, turning to coat evenly. Marinate in the refrigerator for 20–30 minutes. Remove the swordfish from the marinade, letting any excess drip off, then grill over medium-high heat for 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork. Garnish with fresh parsley and serve with lemon wedges, if desired.

Side Dish One –  For grilled summer squash, slice the squash lengthwise into ¼-inch thick planks or rounds. Toss with olive oil, salt, and black pepper, then grill over medium-high heat for 3–4 minutes per side, until tender and lightly charred.

Side Dish Two – Prepare the couscous according to the package directions, then fluff with a fork and stir in crumbled feta, fresh parsley, a drizzle of olive oil, and a squeeze of lemon juice for an easy Mediterranean-inspired side.

Menu Inspiration Two: Asian-Inspired Ahi Tuna

Menu:

• Marinated Ahi Tuna
• Grilled Bok Choy
• Oliver’s Kitchen Spicy Noodle Salad

Shopping List:

• Wild Ahi Tuna Steak, Previously Frozen, Philippines, Yellow, $12.99/lb.
• Soy Vay Veri Teriyaki Sauce, Selected Varieties, 20-22 oz. Bottle, $3.99
• Organic Green Onions, Grown in California by Cal-O, $1.29/ea.
• Organic Baby Bok Choy, Grown in Salinas by Cal-O, $1.69/lb.
• Oliver’s Kitchen Spicy Noodle Salad, $6.99/lb. (From our Deli Chefs’ Case)

Recipe: Marinated & Grilled Ahi Tuna

Ingredients

• 4 Ahi Tuna Steaks
• ½ cup Soy Vay Teriyaki Marinade & Sauce
• 1 tablespoon fresh lime juice

Method

• Whisk together the Soy Vay Teriyaki Sauce and lime juice. Pour over the ahi tuna steaks and marinate in the refrigerator for 15–20 minutes. Remove the tuna from the marinade, letting any excess drip off, then grill over high heat for 1–2 minutes per side for rare to medium-rare, or a little longer if you prefer it more well done. Sprinkle with sliced green onions or sesame seeds before serving, if desired.

Side Dish – To grill baby bok choy, trim the ends and slice in half lengthwise. Brush the cut sides with olive oil and season with salt and black pepper. Grill over medium-high heat for 2-3 minutes per side, until lightly charred and just tender.

Menu Inspiration Three: Citrus-Herb Marinated Coho Salmon

Menu:

• Citrus-Herb Marinated Coho Salmon
• Grilled Broccolini
• Fresh Cut Watermelon

Shopping List:

• Wild Coho Salmon Steak, Previously Frozen, USA, Green, $12.99/lb.
• Dill, Grown in Baja California, 99¢/ea.
• Organic Local Meyer Lemons, Grown by DMS Ranch in Sebastopol via F.E.E.D. Cooperative, $3.99/lb.
• Organic Broccolini, Grown by Lakeside in Salinas, $2.49/ea.
• Organicville Organic Mustard, 12 oz. Bottle, $2.79
• Cobram Estate Extra Virgin California Olive Oil, 25.4 oz. Bottle, $11.99
• Oliver’s Fresh Cut Watermelon Chunks, 14 oz. Container, $4.99
• Garlic, Grown by Christopher Ranch in Gilroy, $3.99/lb.

Recipe: Citrus-Herb Marinated Salmon

Ingredients

• 4 Coho Salmon Steaks
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt

Method

• Whisk together the olive oil, lemon juice, lemon zest, garlic, dill, Dijon mustard, salt, and pepper. Pour over the salmon steaks, turning to coat evenly, and refrigerate for 20–30 minutes. Remove the salmon from the marinade, letting any excess drip off, then grill over medium heat for 4–5 minutes per side, or until the fish flakes easily with a fork. Finish with a squeeze of fresh lemon and a sprinkle of fresh dill, if desired.

Side Dish – For easy and delicious grilled broccolini, just toss the broccolini with olive oil, salt, and black pepper and grill over medium-high heat for 5–7 minutes, turning occasionally, until lightly charred and tender-crisp.

General Grilling Tips

• Start with a clean, well-oiled grill. A clean grate helps prevent sticking.
• Preheat to medium-high heat (375–450°F).
• Pat fish dry before seasoning for better browning.
• Brush lightly with oil and season simply with salt, pepper, herbs, citrus, or your favorite marinade.
• Resist the urge to flip too early. Fish will naturally release from the grill once it’s ready.
• Use a fish spatula for easy turning.
• Avoid overcooking. Fish continues to cook for a minute or two after coming off the grill.

AHI TUNA STEAK GRILLING TIPS

• Ahi tuna is lean, firm, and best served rare to medium-rare. High heat quickly sears the outside while leaving the center cool and tender.
• Best Temperature: Medium-high to high heat
• Cook Time: Rare: 1–2 minutes per side | Medium-Rare: 2–3 minutes per side
• Internal Temperature: 115–125°F

Great Ahi Tuna Flavor Match-Ups:

• Sesame and Soy
• Ginger and Garlic
• Wasabi, Ponzu, or Citrus
• Fresh Avocado and Mango Salsa

COHO SALMON STEAK GRILLING TIPS

• Coho salmon is mild, rich, and slightly leaner than King salmon, making it ideal for grilling. Cook until the flesh flakes easily but still remains moist.
• Best Temperature: Medium heat
• Cook Time: About 4–6 minutes per side (depending on thickness)
• Internal Temperature: 125–130°F for moist salmon (FDA recommends 145°F)

Great Coho Salmon Flavor Match-Ups:

• Lemon and Dill
• Garlic Butter
• Maple Glaze
• Fresh Herbs
• Dijon Mustard

SWORDFISH STEAK GRILLING TIPS

• Swordfish has a firm, meaty texture that holds together beautifully on the grill. Its mild flavor pairs well with bold marinades and Mediterranean ingredients.
• Best Temperature: Medium-high heat
• Cook Time: About 5–6 minutes per side
• Internal Temperature: 130–135°F for juicy results (FDA recommends 145°F)

Great Swordfish Flavor Match-Ups:

• Lemon and Capers
• Garlic and Herbs
• Olive Oil and Rosemary
• Tomato Salsa or Chimichurri

Great Summer Grilling Ahead! 

There you have it — everything you need to know to try out some great new menu ideas and become a fish steak grilling aficionado! If you have any questions, don’t hesitate to ask our Meat & Seafood team for their recommendations and suggestions, as well.

Cheers!