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Make dining at home feeling special with easy Grilled Swordfish. Just 10 minutes of marinating time and a hot grill (or stovetop grill pan) are all you need to pull off a succulent swordfish steak worthy of a white tablecloth.
Swordfish tastes mild, slightly sweet, and not “fishy” (it’s not as strong as Baked Salmon in Foil, for example).
It’s firm, moist, and dense, in a good way—the name swordfish “steak” is befitting.
It was the first fish I loved as a kid.
Other than rare occasions when my grandma treated us to Red Lobster (where I filled up on biscuits and then ordered Cajun Shrimp Pasta Alfredo), I didn’t grow up eating much seafood.
I detested fish sticks, so I assumed all other fish were (to quote my expressive young self) “gross.”
Thankfully, one night at dinner, my dad convinced me to try a bite of his grilled swordfish.
DELISH! Why hadn’t anyone told me that most fish don’t taste like fish sticks?
While I became a fast swordfish fan, it wasn’t until a few years ago that I started cooking it myself.
I assumed pulling off moist grilled swordfish would be difficult and that I’d mess it up.
My swordfish assumptions were wrong once again—swordfish is super easy to grill at home.
Ready to bring the restaurant home to you? Let’s grill some swordfish!
The key to moist grilled swordfish is to remove it from the heat once it reaches medium rare (135 degrees F) and to let it rest.
This recipe includes my favorite simple grilled swordfish marinade made with soy sauce, vinegar, garlic, lemon, and herbs.
This is a hearty fish that can stand up to bold flavors, so feel free to play around.
For grilled swordfish seasoning, you can use any of your favorite blends, or try my Salmon Seasoning.
When using a marinade with a high amount of acid (such as lemon or lime juice) do not let the fish marinate for more than 20 minutes, or the fish will start to break down.
Serve grilled swordfish with Pinot Noir, Merlot, Cabernet Sauvignon, or Chardonnay.
Up to 1 day in advance, whisk the marinade ingredients together. Cover the dish and refrigerate until you’re ready to add the fish and finish the recipe.
The scalloped edges on these tongs help grip food, so it doesn’t slip while you’re turning or transferring it. They’re dishwasher-safe too!
This easy grilled swordfish has become one of our new favorite fast, healthy dinners. I’m so glad I tried it all those years ago.
I hope you fall for it hook, line, and sinker too!
Absolutely! It’s often easier to find good quality, sustainable fish that is frozen, then thaw it yourself.
To thaw your fish overnight, transfer it to the refrigerator the night before you plan to use it. If you need to thaw your fish quickly, place the frozen fish in a bowl of COLD water (if it’s not in a vacuum sealed package, transfer it to an airtight ziptop bag first so you don’t end up with wet fish). You want to ensure that the water temperature is somewhere between room temperature and ice cold. Change the water every 30 minutes or so, ensuring it stays cold.
Pat the swordfish dry on both sides. In a shallow dish just large enough to hold the swordfish in a snug, even layer, place the olive oil, soy sauce, vinegar, garlic, and oregano. Zest in both of the lemons, then juice 1 of the lemons into the marinade. Whisk to combine. Slice the second lemon in half crosswise and reserve for grilling.
Add the swordfish steaks to the dish and turn to coat in the marinade. Let rest 10 to 15 minutes (do not let sit more than 20 minutes, or the acid will start to break down the fish). Halfway through, flip the swordfish over.
Heat a gas grill or charcoal grill to medium-high (about 375 to 400 degrees F; you can also cook the fish under the oven broiler). Scrape the grill grates very clean, then oil to prevent sticking. Grill the swordfish for 4 to 5 minutes per side, just until it registers 135 degrees F on an instant read thermometer and is no longer pink in the center. Transfer to a plate and cover. Let rest 10 minutes.
At the same time you are grilling the swordfish, grill the lemon halves by placing them cut-side down on the grill. Cook until char marks appear, about 6 minutes.
Sprinkle the rested swordfish with herbs and a pinch of kosher salt. Squeeze the grilled lemon over the top. Enjoy hot.
Serving: 1(of 4)Calories: 361kcalCarbohydrates: 6gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 112mgPotassium: 815mgFiber: 2gSugar: 1gVitamin A: 225IUVitamin C: 29mgCalcium: 36mgIron: 1mg
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