Grilled Swordfish Recipe: How to Grill Swordfish

Grilled swordfish is marinated swordfish cooked on a grill. Cooks grill swordfish typically until the outside is browned but inside is still slightly pink. Marinades for grilling swordfish often include acids, like lemon juice, lime juice, or vinegar, plus olive oil, spices, and fresh herbs.

Swordfish can weigh up to one thousand pounds, but commercially caught swordfish average fifty to two hundred pounds and are almost always sold as filets or steaks. Thick, dense swordfish steaks are ideal for grilling and pan-roasting, but be careful not to overcook—their low fat content means swordfish easily turns dry. Swordfish cooks quickly, making it a delicious weeknight dinner.

Follow these easy steps to make perfect, meaty grilled swordfish:

1. 1. Clean the grill. Swordfish steaks have a delicate flavor profile, so it’s essential to cook them on a clean surface to prevent unwanted flavors. When it’s time to cook, brush the grill grates with a high-heat neutral oil to keep the swordfish from sticking to the grill.
2. 2. Dry the swordfish. Pat the swordfish dry before cooking to ensure it develops a crispy brown crust. (This is also a vital step in grilling scallops, halibut, and other fish and seafood.)
3. 3. Prepare any toppings. Swordfish cook quickly, so it’s essential to have everything ready for serving before you cook the fish. To add flavor, you can marinate the swordfish steaks in a fresh lemon juice and herb dressing for up to thirty minutes before cooking. If you don’t have lemon, you can substitute it with other acids like lime juice or a splash of vinegar. For extra umami, try adding some soy sauce to the marinade.
4. 4. Grill the swordfish. Season with salt and pepper just before grilling. Sear the swordfish on the grill for about four minutes per side.
5. 5. Check for doneness. You will know swordfish is done when it is browned in spots on the outside and still slightly pink on the inside. A thermometer will read 145 degrees Fahrenheit when inserted at the thickest point.