How long to cook swordfish on grill

If grilled swordfish sounds to you more like a $32 entrée at a New American restaurant than a home-cooked meal, I beg you: Keep reading. Grilled fish—swordfish in particular—is not only completely doable for the home cook, it’s also significantly more affordable when made on your patio than in a restaurant. Simpler and quicker to prepare than a roast chicken, swordfish is worthy of becoming the centerpiece of your next dinner party or weeknight meal, especially when topped with a garlicky whole-lemon dressing.

Mild and slightly sweet, swordfish fillets can be much richer and more meaty than other fish, which are often thinner and more flaky in texture, not to mention, well, fishy-tasting. The bright lemon dressing adds a layer of acidic saltiness and a touch of bitterness that perfectly complements the rich, mellow fish.

First things first: buying the right swordfish for the job. There literally aren’t enough fish in the sea, so any time one purchases, one ought to do it smartly. That means taking a closer look at the label: fillets bearing a Marine Stewardship Council (MSC) or Best Aquaculture Practices (BAP) certification are more sustainable from the perspective of the environment, labor practices, food safety, and animal welfare and should be sought out when shopping if possible.

Raw swordfish steaks should have a swirled, almost wood-grain-reminiscent pattern, with white- to pink-tinged flesh that’s firm—but not hard—to the touch. Buy the fish skin off (or slice off the skin yourself before cooking), as it tends to be tough. If you’d prefer to buy frozen swordfish, the same guidelines apply, just pay special attention to the flesh color (you want white and pink, not brown), and ensure the fish is frozen solid, as opposed to soft in places, before fully defrosting and cooking.

Photo by Isa Zapata, Food Styling by Micah Marie Morton

Thick swordfish steaks love the grill, so when you hit the fishmonger or seafood counter, look for at least 1"-thick steaks. While four to six ounces is plenty for one serving of fish, often swordfish steaks will clock in at well over a pound. You can grill the slab whole, but to ensure even cooking, simply cut it into personal steaks before seasoning and cooking.

Cooking the fish on a charcoal or gas grill will result in flaky flesh with a hint of smoke and no fishy flavor whatsoever. Start with a scrubbed-clean grill, oil the fish and the grill grates, and there will be zero stickage issues. Prepare the grill for direct medium-high heat (375°-450ºF): swordfish is dense and the thick steaks can not only take the heat, they thrive in it. You’ll get those handsome grill marks in three to five minutes per side without overcooking the center.

No grill? No problem. Heat a grill pan or a cast-iron skillet on the stove. Depending on your equipment, the cook time can differ by a minute or two, but the technique shouldn’t change much. Cook the swordfish on both sides until it easily releases from the grates and registers an internal temperature of between 130ºF (for medium-rare) and 145ºF (for well-done).

Grilled swordfish practically begs to be topped with a zingy dressing, and this one puts a whole lemon to work. The finely chopped lemon flesh, pith, and peel is mixed with grated raw garlic, fragrant ground coriander, fresh oregano (or another firm herb like thyme or marjoram), and salty capers. If you’ve never used a whole lemon in a recipe before, you’re in for a treat: The floral fruit’s pith and peel have a slight bitterness that is offset by a bit of sugar, leaving you with delightfully tart chunks of lemon.

Any veg-heavy side, like a tender lettuce salad, a crunchy red or green cabbage slaw, or wilted sturdy greens like kale or broccoli rabe will do nicely on the side of the fish; and don’t forget some crusty bread or a pot of cooked couscous or orzo for mopping up any excess dressing. Under the hot summer sun, sip from a sweating glass of wine while you grill—luckily you only need one hand free to flip the fish.

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Delicious and seasoned swordfish simply grilled and seared to perfection! This tender grilled swordfish has a flavorful marinade of spices that give the fish maximum flavor.

Grilling in the summertime is such an easy idea for dinner. I also love not having to heat up my kitchen, and grilling just makes meat and fish extra tasty! A few of my favorite grilling recipes you have to try is this chicken, these amazing steak skewers, or this incredible salmon.

What Does Grilled Swordfish Taste Like?

The world needs to know how delicious swordfish is! Most people reach for more common choices of fish, but I am telling you, swordfish is a MUST! So tender and full of flavor, and the spices on the outside are the star of this dish. It sounds so fancy but it’s actually really

This swordfish recipe will leave you wanting to season and grill fish every day of the week. I could not stop eating this fish, it was incredible! If you are looking for more fish dishes I can’t live without then you should try cod, shrimp, or lobster!

Ingredients Needed to Make Grilled Swordfish

It only takes a handful of simple ingredients to make this amazing grilled swordfish! Combined, they create something that rivals even the best seafood restaurants! You’re going to love the texture of the fish and how it turns out.

• Fish Seasoning: This is the #1 best fish seasoning and the secret to this amazing swordfish recipe!
• Olive Oil: Olive oil serves as the base of the marinade for the fish.
• Garlic Cloves: Fresh garlic always! Feel free to use jarred minced garlic if that is easier.
• Soy Sauce: This salty, flavorful soy sauce helps tenderize the fish as it marinates.
• Worcestershire Sauce: A little smokey flavor from Worcestershire sauce added in is yummy.
• Lemon: Just the juice of one lemon! Lemon is the greatest flavor for fish.
• Swordfish Steaks: One pound of swordfish steaks for this recipe!
• Lemon and Parsley: Fresh lemon and parsley garnish and brighten the flavors of this dish. It also makes the presentation beautiful.

How To Make Grilled Swordfish

Grilling swordfish could not be any easier with my recipe! It is an easy marinade with easy grilling instructions. Once you marinate the fish, all you have left is the grilling, And it tastes like you have the secret to the best-grilled swordfish in town!

1. Make the marinade: In a ziplock bag, combine the fish seasoning, olive oil, garlic, soy sauce, Worcestershire sauce, and lemon juice.
2. Marinate Swordfish: Add the swordfish steaks to the bag and let marinate for at least 30 minutes.
3. Grill Swordfish: Preheat the grill to high. Then, add the steaks to the grill and grill for 4-6 minutes on one side, and then flip. The fish will flake easily when done but maintain firmness.
4. Garnish and Serve: Garnish the grilled swordfish with lemons and parsley. Then you can serve and enjoy!

Benefits of Swordfish

Is grilled swordfish a healthy fish to eat? You bet it is! Swordfish are packed with nutrients and a great option when it comes to getting more fish in your diet. Keep reading to learn the health benefits of swordfish.

• Heart Healthy Benefits: Swordfish provides an excellent source of selenium. Selenium is a micronutrient that offers important cancer-fighting and heart health benefits.
• Low-calorie: Swordfish is low in calories, and most of the calories from swordfish come from protein. Because it also has no carbohydrates, swordfish is a great option for a healthy meal.
• High in Protein: Swordfish is a great source of protein. It has 20 grams of protein in a 3 oz portion which is awesome!
• Vitamins & Minerals: Swordfish are high in Vitamin D, which is important in calcium absorption and bone health. It is also rich in other vitamins and minerals such as zinc, vitamin A, E, b12, and omega-3 fatty acids. All are highly beneficial to our health!

Leftover Swordfish

Although grilled swordfish is best served right away, here’s how to store your swordfish to keep it tasting as delicious as it was the day you made it!

• In the Refrigerator: Once it has cooled, then place it in an airtight container or wrap it tightly in plastic wrap. Put it in your fridge, and your fish will stay good for up to 3 days.
• Reheating: The quickest way to reheat your grilled swordfish is in the air fryer for about 3 minutes at 350 degrees. You can also reheat it over medium heat on the stove with a little melted butter in the pan.

Try Some Grilled Side Recipes

Grilling isn’t just for meat!  I also love to grill side dishes as well.  Then my whole meal can be made on the grill and it makes cleanup easy!  Here are some of my favorite summer sides to make.

Side Dishes

Easy Grilled Corn

Side Dishes

Grilled Asparagus Recipe

Salads

Grilled Caesar Salad

Side Dishes

Caramelized Brown Sugar Cinnamon Grilled Pineapple

Grilled Sword Fish

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Delicious and seasoned swordfish simply grilled and seared to perfection! This tender grilled swordfish has a flavorful marinade of spices that give the fish maximum flavor.

Prep Time 40 minutes

Cook Time 12 minutes

Total Time 52 minutes

Author Alyssa Rivers

Servings: 4

PrintReview

Ingredients  1x2x3x

• ▢2 Tablespoons Fish Seasoning
• ▢1/2 cup olive oil
• ▢3 garlic cloves minced
• ▢1 Tablespoons soy sauce
• ▢1 Tablespoon Worcestershire sauce
• ▢juice of one lemon
• ▢1 pound swordfish steaks
• ▢lemon slices and chopped parsley for garnish

Instructions 

• In a ziplock bag combine the fish seasoning, olive oil, garlic, soy sauce, worcherstershire sauce, and lemon juice.

• Add the swordfish steaks to the bag and let marinate for at least 30 minutes.

• Preheat the grill to high. Add the steaks to the grill and grill for 4-6 minutes on one side and then flip. The fish will flake easily when done but maintain the firmness.

• Garnish with lemons and parsley.

Nutrition

Serves: 4

Serving3ouncesCalories417kcal (21%)Carbohydrates3g (1%)Protein23g (46%)Fat35g (54%)Saturated Fat6g (30%)Polyunsaturated Fat4gMonounsaturated Fat23gTrans Fat0.1gCholesterol75mg (25%)Sodium400mg (17%)Potassium541mg (15%)Fiber0.3g (1%)Sugar1g (1%)Vitamin A192IU (4%)Vitamin C1mg (1%)Calcium35mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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