Grilled Swordfish Recipe

If you’re craving a sun-soaked taste of the Mediterranean right in your own backyard, Grilled Swordfish is the perfect dinner for you—juicy, meaty steaks infused with bright lemon and herbs, kissed by the smoky char of the grill. This recipe is so easy but always manages to taste like something truly special.

Ingredients You’ll Need

What makes Grilled Swordfish so special is its short list of fresh, bold ingredients. Each one plays an important part: they brighten, tenderize, amplify savoriness, or add dazzling color right at the end.

• Swordfish Steaks (4, 6-8 oz each, 1-inch thick): This cut is naturally meaty and perfect for grilling—look for steaks that are moist, not dry or grayish.
• Extra-Virgin Olive Oil: Provides richness and helps carry all the marinade flavors into the fish.
• Low Sodium Soy Sauce: Adds a subtle pop of umami and salt—using low sodium gives you better seasoning control.
• Sherry Vinegar or Red Wine Vinegar: Brings brightness and tenderizes the swordfish beautifully in just a few minutes.
• Minced Garlic (about 3 cloves): For deep, aromatic flavor; I love it a little chunky so it caramelizes on the grill.
• Dried Oregano: Delivers that classic Mediterranean note with a floral, slightly peppery finish.
• Two Lemons (zest and juice one, grill the other): Zest and juice infuse the marinade, while grilling the lemon halves creates gorgeous smoky, jammy flavor for squeezing over the finished dish.
• Chopped Fresh Parsley or Cilantro: Sprinkled on top for freshness and color—use whichever herb speaks to you!
• Kosher Salt (for serving): A light sprinkle right at the end wakes all the flavors up.
• Oil for Grilling: A quick swipe on the grates helps prevent sticking—and frustration.

Variations

This Grilled Swordfish recipe is a total chameleon—it’s delicious as written, but you can make it your own in so many ways! Don’t hesitate to get creative based on what you have, what you love, or who you’re cooking for.

• Citrus Twist: Swap some or all of the lemon with lime or orange for a sunny, unexpected fragrance.
• Herb Swap: Use fresh basil, dill, or tarragon if that’s what your garden (or fridge) is offering up.
• Spice It Up: Add a pinch of red pepper flakes, smoked paprika, or a little fresh chili to the marinade for subtle heat.
• Broiler Option: No grill? No problem—broil the swordfish on high and you’ll still get a gorgeous char.

How to Make Grilled Swordfish

Step 1: Make the Marinade

In a shallow dish just wide enough to fit your swordfish steaks, whisk together the olive oil, low sodium soy sauce, vinegar, minced garlic, and dried oregano. Zest in both lemons for extra aroma, then juice one of them right into the marinade. Don’t forget to save the second lemon—you’ll grill it later for a fabulous finishing touch.

Step 2: Marinate the Swordfish

Pat your swordfish steaks completely dry (for better grill marks!) and nestle them into the dish. Turn them gently to coat both sides. Let them rest for 10 to 15 minutes, flipping halfway so they soak up all that zesty flavor—but no longer than 20 minutes, or the acid will start to “cook” the fish.

Step 3: Preheat and Prep the Grill

Fire up your grill to medium-high (about 375–400°F). Scrape the grates sparkling clean and oil them well—it makes all the difference for getting that beautiful golden sear instead of a sticky mess!

Step 4: Grill the Swordfish & Lemons

Place the swordfish steaks on the hot grill and cook for 4 to 5 minutes per side. You’re looking for deep grill marks and flesh that’s opaque but still juicy and just cooked through (an internal temp of 135°F is perfect). Meanwhile, put the reserved lemon halves cut-side down on the grill—after 5–6 minutes, they’ll pick up irresistible smoky sweetness.

Step 5: Rest, Garnish, and Serve

Let your swordfish rest, covered, for about 10 minutes so all the savory juices stay locked in. Then plate up, sprinkle generously with chopped herbs and a pinch of salt, and squeeze those charred grilled lemons over the top for a final burst of flavor. Get ready for a summery, restaurant-level experience!

How to Serve Grilled Swordfish

Garnishes

Finish your Grilled Swordfish with a generous sprinkle of fresh parsley or cilantro for herby brightness, and squeeze those smoky, grilled lemon halves lavishly over the top—this combination sets off the richness of the fish and makes the flavors pop.

Side Dishes

Grilled Swordfish pairs like a dream with simple sides: try garlicky grilled asparagus, a crisp arugula salad, lemony potatoes, or a scoop of herby rice pilaf. Even a basket of crusty bread is enough to make it a meal—just be ready to mop up every drop of those grilled lemons!

Creative Ways to Present

For a show-stopping platter, slice the swordfish steaks and fan them with charred lemon wheels and a bright herb drizzle. Or, serve atop a bed of mixed greens and grains for a hearty salad, finished with that gorgeous citrusy pan juice for extra flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Swordfish keeps surprisingly well! Pop any extras in an airtight container in the fridge for up to two days—perfect for slicing onto a salad or tucking into a wrap for a next-day lunch.

Freezing

Swordfish actually stands up better to freezing than many other fish. Let the steaks cool, then freeze them in an airtight, freezer-safe container for up to three months. Just know the texture may be a little softer after thawing.

Reheating

To keep your Grilled Swordfish tender, gently rewarm it in a baking dish at 350°F or in a skillet over low heat. Avoid the microwave and high temperatures, which can dry out the fish quickly.

FAQs

Final Thoughts

Bringing Grilled Swordfish to the table is one of my absolute favorite ways to celebrate a beautiful day and a great meal. I hope you’ll give this recipe a try soon, savor every juicy bite, and make it your own. Happy grilling!

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