Grilled Swordfish Recipe: Swordfish is one of those fish that makes a bold statement on the grill. With its meaty texture and mild flavor, it’s ideal for those who want a fish that won’t fall apart or lose character when grilled. Whether you’re cooking for a weekend barbecue or a weekday dinner, grilled swordfish is both an elegant and simple dish that delivers.
Why does swordfish stand out? Its firm texture means it holds up incredibly well on the grill—no flaking or falling apart like more delicate varieties. Think of it as the steak of the sea. Plus, the flavor is mild enough to appeal to even those who are hesitant about seafood, while still offering enough richness to satisfy seasoned fish lovers.
Another big perk? It’s fast. You can marinate swordfish in under an hour and have dinner ready in less than 20 minutes. When done right, the outside gets those beautiful grill marks, and the inside stays juicy and tender.
Ingredients You’ll Need
The magic of grilled swordfish is in its simplicity. You don’t need a ton of ingredients—just fresh fish and a few basic seasonings can go a long way. Here’s what you’ll need for a basic grilled swordfish recipe:
Main Ingredients:
- 2 swordfish steaks (about 1-inch thick)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 garlic cloves (minced)
- Salt and black pepper to taste
- Optional: Fresh herbs like thyme or rosemary
Fresh vs Frozen Swordfish:
If possible, go for fresh swordfish. The flavor is cleaner, and it holds up better on the grill. But if you’re using frozen, make sure to thaw it overnight in the fridge. Never microwave it or leave it out at room temperature—it compromises the texture and can lead to uneven cooking.
Optional Marinade Variations:
Want to get creative? Try a Mediterranean-style marinade with olive oil, lemon zest, garlic, and oregano. Or go tropical with lime juice, honey, and a dash of chili flakes. Marinades not only enhance flavor but also keep the fish juicy.
Preparing the Swordfish
Before you even think about firing up the grill, some prep work is essential to get that perfect bite.
Cleaning and Portioning the Fish:
If you’re buying a whole swordfish steak, trim off any skin and remove any bloodlines (the dark parts)—they can have a stronger, less pleasant taste. Cut into uniform steaks about 1 inch thick for even cooking.
Tips for Effective Marination:
Place your swordfish in a shallow dish or zip-lock bag, and pour in your marinade. Let it sit in the fridge for at least 30 minutes but no more than an hour. Why? Too much time in acid (like lemon or lime juice) can actually start to “cook” the fish, leading to a mushy texture. Always marinate in the fridge—not on the counter—to avoid any bacteria issues.
Grilling Equipment and Setup
Whether you’re a charcoal purist or a gas grill fanatic, both will give you great results. But there are a few things to consider:
Ideal Grill Types (Gas vs Charcoal):
- Gas Grills: Easy temperature control, quick startup, and consistent heat. Great for weeknight cooking.
- Charcoal Grills: Adds a smoky, deep flavor but requires more time and attention to maintain heat.
Setting the Right Temperature: Aim for medium-high heat—about 400°F (204°C). Too low, and your fish won’t sear. Too high, and you risk drying it out. Preheat your grill for at least 10-15 minutes to make sure it’s hot enough to create those signature grill marks and seal in the juices.
Step-by-Step Grilling Instructions
Now we’re at the heart of it—grilling the swordfish. Follow these steps and you’ll have a beautifully grilled steak that’s juicy, flavorful, and picture-perfect.
Step 1: Preheating the Grill
Start by getting your grill hot. This means preheating it with the lid closed for about 10–15 minutes until it reaches around 400°F. A properly heated grill ensures the swordfish won’t stick and will get those golden-brown char marks.
Step 2: Oil and Season the Fish
Take your marinated swordfish steaks and brush them lightly with olive oil. This adds flavor and prevents sticking. Season both sides with salt and freshly ground black pepper. If you’re skipping the marinade, you can season them now with lemon juice and herbs directly.
Step 3: Grilling the Swordfish to Perfection
Place the steaks on the grill, and let them cook for about 4–5 minutes per side. Avoid flipping too soon—let the grill do its magic. You’ll know it’s time to flip when the fish releases easily from the grates.
Step 4: Checking for Doneness
Swordfish is best served medium—just opaque in the center. Use a meat thermometer if you’re unsure; you’re aiming for an internal temperature of about 130–135°F (54–57°C). If you’re going by touch, the fish should feel firm but not hard.
Step 5: Resting and Serving
Once grilled, let the swordfish rest for 3–5 minutes. This allows the juices to redistribute, keeping every bite moist. Slice, serve with lemon wedges, and enjoy.
Delicious Side Dishes to Pair With Grilled Swordfish
Grilled swordfish is versatile and pairs beautifully with a wide range of sides. The goal here is to complement its rich, meaty texture with light, fresh, and flavorful additions. Here are some of the best side dishes to serve alongside your swordfish:
1. Light Salads
Nothing balances out the hearty swordfish like a crisp, refreshing salad. Here are a few crowd-pleasers:
- Arugula and Cherry Tomato Salad: Peppery arugula, sweet cherry tomatoes, a drizzle of olive oil, and a sprinkle of Parmesan make this a quick and zesty choice.
- Cucumber and Dill Salad: A creamy yogurt dressing, fresh dill, and thinly sliced cucumbers bring coolness to the table—perfect for summer grilling.
- Greek Salad: With feta cheese, olives, red onions, cucumbers, and tomatoes, it offers bold Mediterranean flavors that work like a charm with grilled fish.
2. Roasted or Grilled Veggies
Grilled swordfish loves sharing the spotlight with other grilled produce. Try these:
- Grilled Asparagus or Zucchini: Brush with olive oil, season lightly, and grill until tender with nice char marks.
- Roasted Baby Potatoes: Tossed in garlic and rosemary, roasted until golden—they add a savory bite that’s still light.
- Corn on the Cob: Add some chili-lime butter or a sprinkle of Parmesan for an extra kick.
3. Grains and Pasta Options
- Lemon Herb Quinoa: Nutty quinoa with lemon juice and fresh herbs keeps things clean and nutritious.
- Garlic Butter Orzo: Creamy and comforting, orzo is a great way to make the meal more filling without being too heavy.
- Rice Pilaf: A fluffy rice pilaf with sautéed onions and veggies balances textures and flavors effortlessly.
Common Mistakes to Avoid
Grilling swordfish is easy, but a few missteps can turn that perfect steak into something dry or underwhelming. Here’s what to watch out for:
1. Overcooking the Fish
This is probably the #1 mistake. Because swordfish is thick and meaty, many people overdo it on the grill. Remember, the internal temp should be 130–135°F. Anything above that, and you risk drying it out.
2. Using Too Much Marinade
Yes, marinades are great—but too much acidity (like lemon or vinegar) for too long can actually “cook” the fish before it hits the grill. Stick to 30–60 minutes max for marinades with citrus.
3. Not Preheating the Grill Properly
A lukewarm grill won’t give you those beautiful grill marks and will likely make the fish stick. Always give your grill 10–15 minutes to preheat.
4. Skipping the Oil
Whether you’re using a marinade or just seasoning the fish, don’t skip a brush of oil on the fish itself. It helps prevent sticking and promotes a golden crust.
5. Flipping Too Often
Let it sit! Constantly moving or flipping the swordfish messes with the sear and can cause it to fall apart. Give each side at least 4–5 minutes undisturbed.
Storage and Reheating Tips
Cooked swordfish is best enjoyed fresh, but leftovers can be repurposed into some tasty meals with the right care.
1. Storing Leftovers
Store any grilled swordfish in an airtight container in the refrigerator. It’s best consumed within 2–3 days for peak freshness.
2. Reheating Without Drying Out
The key is gentle heat. Skip the microwave if you can. Instead:
- Reheat in the oven at 275°F (135°C) for about 10–15 minutes, covered in foil to retain moisture.
- Alternatively, reheat in a skillet with a splash of broth or lemon juice on low heat, covered.
3. Creative Ways to Use Leftovers
- Swordfish Tacos: Flake the leftover fish into tortillas with cabbage slaw and a dollop of sour cream.
- Fish Sandwiches: Add it to a bun with lettuce, tomato, and tartar sauce.
- Swordfish Pasta: Toss with olive oil, garlic, and cherry tomatoes for a simple yet flavorful meal.
FAQs about Grilled Swordfish Recipe
1. Can I grill swordfish on a stovetop grill pan?
Absolutely! A cast iron grill pan works wonders for swordfish if you don’t have access to an outdoor grill. Just make sure it’s hot before adding the fish to get that perfect sear.
2. How thick should swordfish steaks be for grilling?
Aim for 1 to 1.5 inches thick. This ensures even cooking and prevents the fish from drying out too quickly on the grill.
3. What sauces go well with grilled swordfish?
Try chimichurri, lemon butter, or even a mango salsa for a tropical flair. These sauces add brightness and contrast beautifully with the fish’s richness.
4. Is swordfish safe to eat raw?
While some sushi-grade swordfish can be eaten raw, it’s not recommended unless you know the source and it’s been handled properly. Grilling is a safer and equally delicious choice.
5. How can I tell if swordfish is bad?
Fresh swordfish should smell like the sea—not fishy or sour. If it’s slimy or has a strong odor, it’s best to avoid using it.
Conclusion
Grilling swordfish might sound like something reserved for seafood aficionados, but with a few simple tips and the right preparation, it can easily become your new weeknight or weekend favorite. Its steak-like texture, subtle flavor, and quick cooking time make it the ideal fish for throwing on the grill. Paired with fresh sides, flavorful marinades, and the right grilling technique, swordfish transforms from an intimidating fillet to a restaurant-worthy dish in your own backyard.
So grab your tongs, heat up that grill, and bring the taste of the ocean right to your table. Whether you’re hosting friends or just treating yourself, this grilled swordfish recipe is sure to impress.
