Grilled Swordfish is my favorite way to enjoy a nutritious, quick summer dinner that the whole family will love. This delicious swordfish steak features an easy marinade with lemon and herbs, and we cook it to a tender and juicy perfection in about 10 minutes!
Once you’ve tasted this delicate fish, why not make more of my grilled seafood recipes? This Grilled Lobster is a treat that’s simpler to prepare than you might think, and my Grilled Salmon with Avocado Salsa is always a hit!
If you’re a fan of a robust fish steak, you might just fall in love with my simple swordfish recipe—it’s become a personal favorite of mine! I dress it up with a zesty marinade of olive oil, lemon, garlic, vinegar, and herbs… Sounds tempting, right? Trust me, this easy grilling recipe can convert even the toughest seafood skeptics into believers.
I especially love how quick and effortless it is, too. Just let the fish soak in the marinade for 15 to 30 minutes, and then they’re ready for the hot grill, or use a stovetop grill pan.
Much like tuna steaks, swordfish steaks are quick to soak up flavors, requiring just minutes of marinating time. Any easy marinade works wonders. The firm texture of swordfish also makes it easier to handle on the grill compared to more fragile fish like grilled Mahi Mahi, allowing you to place it directly on the grates without the need for foil packets used for grilled tilapia. I’m telling you, the method is super easy and you can cook up a succulent swordfish steak that feels like it’s straight from a gourmet restaurant!
What You’ll Need
Before you oil those grill grates, let’s gather the ingredients needed for our swordfish marinade. Most of the items are simple spices and essentials likely already in your kitchen, along with the swordfish fillets.
- Fresh Swordfish: Look for center-cut swordfish steaks, about 4 to 6 ounces each. The reddish parts of the fillets should be scarlet (not brown), indicating freshness.
- Swordfish is high in protein and contains many important nutrients, such as selenium, B vitamins, zinc, and more. However, it can sometimes be high in mercury, so it’s best to enjoy swordfish once a week or less, similar to tuna. (Source)
- Olive Oil: Extra virgin olive oil has the boldest taste.
- Garlic: Fresh, minced garlic cloves flavor the marinade greatly.
- Soy Sauce: For an extra umami kick. Tamari and coconut aminos are great substitutes.
- Lemon Juice: Fresh lemon juice is best, but bottled is also fine. A pinch of lemon zest can be added for a more robust flavor.
- Red Wine Vinegar: White wine vinegar can also be used.
- Rosemary and Thyme: I prefer fresh but dried can be substituted in a pinch. You only need ¼ to ⅓ the amount if you use dried instead of fresh.
- Salt and Black Pepper: To taste.
- Parsley and Lemon Wedges: Freshly chopped parsley makes the perfect garnish for grilled swordfish, while lemon wedges are great for serving seafood.
How To Grill Swordfish
Grilling tends to be quick anyway, but grilling fish is extra fast! So, it can be helpful to make sure your side dishes are ready or nearly ready before you put the fish on the grill.
- Marinate the Swordfish Steaks. To start, place the steaks in a large bowl or a zip-top bag. Combine the olive oil, garlic, soy sauce, lemon juice, red wine vinegar, rosemary, thyme, salt, and pepper in a bowl and give it a good whisk. Pour the marinade over the fish and cover. Let the fish marinate for 15 to 30 minutes at room temperature. If you want to marinade for longer, refrigerate it, covered, for up to 8 hours.
- Grill! Preheat the grill to medium-high heat. Take the fish steaks out of the marinade and shake off any excess. Place on the hot grill for about 5 to 7 minutes per side or until the steaks are cooked through and opaque.
- Enjoy. Remove the swordfish steaks from the grill, garnish with parsley, and serve with lemon wedges.
Recipe Tips
- Yes to frozen fish. Many of us learned that fresh is best, while frozen is slightly inferior. But, in the case of seafood, you may actually find better quality in your freezer case if you don’t live near water. It’s usually cleaned and frozen very quickly after being caught, which can make it a fresher option than “fresh” fish that’s been sitting behind glass for days. But, please thaw the fish steaks before cooking/grilling.
- Pat it dry. Patting the swordfish steaks dry before you marinate is a good idea. It removes excess liquid and allows that flavorful marinade to get right to the surface of the fish.
- Use thick steaks. Avoid the dreaded moment when your fish falls apart by sticking with steaks that are about 1-inch thick.
- Avoid overcooking. Don’t overcook it! That is the secret to tender and juicy grilled swordfish. Use an instant-read thermometer and aim to cook your swordfish to an internal temperature of 135˚F for a medium-rare finish, or 145˚F for a safe medium finish. Temperature will continue to rise slightly as the fish rests. Typically, swordfish requires about 10 to 12 minutes over medium-high heat on the grill. Remember to flip the swordfish halfway through the cooking time. After grilling, let it rest for 5 minutes before serving to allow the juices to redistribute evenly.
Serving Suggestions
To serve this meaty fish, try making a classic side dish or two, like these Crispy Air Fryer Potatoes that will add a little more texture. A crunchy salad is another perfect side, especially this ultra-flavorful Radish Cucumber and Tomato Salad with a creamy dressing. My kids love the thick swordfish steaks plopped over Mashed Potatoes or chopped and tossed in this Lemon Pasta. These simple recipes are seriously great with lemon-herb fish.
Storing and Reheating Instructions
To store, place leftover swordfish steaks in an airtight container or zip top bag. Refrigerate for up to 3 days or freeze for up to 2 months.To reheat, place the fish steaks in a rimmed baking sheet and cover with foil. Bake at 350°F until heated through.
More Delicious Seafood Recipes
Grilled Swordfish Recipe
Ingredients
- 4 center cut swordfish steaks, about 4 to 6 ounces each
- ¼ cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- ¼ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper
- Freshly chopped parsley, for garnish
- Lemon wedges, for serving
Instructions
- Place the swordfish in a large bowl or a resealable bag.
- In a small mixing bowl combine the olive oil, garlic, soy sauce, lemon juice, red wine vinegar, rosemary, thyme, salt, and pepper; whisk until well incorporated.
- Pour the marinade over the swordfish and seal the bag. (Or cover the bowl)
- Let the fish marinate at room temperature for 15 to 30 minutes or place it in the fridge for up to 8 hours.
- Remove the swordfish from the bag and discard the marinade.
- Preheat your grill to medium-high heat.
- Grill the swordfish steaks for about 5 to 7 minutes per side, or until cooked through and opaque. Swordfish is cooked through when internal temperature registers at 145˚F.
- Remove from the grill and let it rest for 5 minutes.
- Garnish with parsley and serve with lemon wedges.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
