Best Grilled Swordfish Steak Recipe

Here’s my go-to grilled swordfish steak recipe, with a simple marinade made from lemon, fresh herbs, and olive oil that helps keep the fish moist and adds just the right amount of flavor.

This swordfish has become our favorite summer dinner, especially when we’re having friends over for a backyard BBQ. I always grab an extra piece to grill because everyone seems to want seconds, and the leftovers make amazing fish tacos the next day.

Which Kind of Swordfish Should I Use?

When shopping for swordfish, look for steaks that are firm and have a pinkish-beige color with red streaks – avoid any that appear brown or have dark spots. Fresh swordfish should be moist but not wet, and shouldn’t have a strong fishy smell. The steaks should be about 1-inch thick for ideal grilling, though you can work with thicker cuts by adjusting your cooking time. If you can’t find fresh swordfish, frozen is perfectly fine – just make sure to thaw it completely in the refrigerator overnight and pat it dry before cooking. Keep in mind that while swordfish is generally available year-round, it’s typically at its best during summer months when it’s in season.

Options for Substitutions

Let’s talk about some handy swaps you can make in this recipe if needed:

• Swordfish: If you can’t find swordfish, other firm white fish like mahi-mahi, tuna steaks, or halibut work great here. Just keep the thickness similar to ensure proper cooking time.
• Fresh herbs: No fresh parsley or thyme? Use dried herbs instead – just remember to use 1/3 of the amount (about 3/4 teaspoon dried parsley and 3/4 teaspoon dried thyme).
• Honey: You can swap honey with maple syrup or brown sugar for a different but equally nice sweetness.
• Soy sauce: Coconut aminos or tamari make good substitutes for soy sauce. If using coconut aminos, you might want to add a pinch more salt since it’s less salty.
• Lemon zest: Orange zest can work in place of lemon, or you can use 1 teaspoon of lemon juice if you don’t have any citrus for zesting.
• Fresh garlic: If you’re out of fresh garlic, use 1/4 teaspoon of garlic powder as a substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when grilling swordfish is overcooking it, which can turn this naturally moist fish dry and tough – aim for an internal temperature of 145°F and remember that the fish will continue cooking for a few minutes after you remove it from the grill. To prevent the fish from sticking to the grates, make sure your grill is properly preheated and clean, then oil both the grates and the fish well before cooking. Another common error is marinating the fish for too long – swordfish only needs 30-45 minutes in the marinade, as the acid can start to break down the flesh and make it mushy if left too long. For the juiciest results, let the swordfish rest for 5 minutes after grilling, and avoid pressing down on the fish with your spatula while cooking, as this squeezes out the natural moisture.

What to Serve With Grilled Swordfish?

Since swordfish has such a meaty, rich texture, it pairs really well with light and fresh sides that won’t overpower its natural flavor. A simple rice pilaf or couscous makes a perfect base to soak up all those tasty juices from the fish. For vegetables, try grilled asparagus or zucchini – they can cook right alongside your swordfish on the grill, making cleanup super easy. I also love serving this with a Mediterranean-style salad made with cucumbers, tomatoes, and red onions dressed in a light vinaigrette, which adds a nice pop of freshness to the meal. Don’t forget to add an extra squeeze of lemon at the end – it really brings everything together!

Storage Instructions

Keep Fresh: If you have leftover grilled swordfish, place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 2 days. Pro tip: store the fish without any lemon wedges to keep the texture at its best.

Freeze: While fresh is best for swordfish, you can freeze your cooked leftovers if needed. Wrap the fish tightly in plastic wrap, then place in a freezer bag, squeezing out as much air as possible. It’ll keep for up to 2-3 months, though the texture might change slightly.

Enjoy Later: To serve your leftover swordfish, let it thaw overnight in the fridge if frozen. Gently warm it through in a pan over low heat with a touch of olive oil, or enjoy it cold in a salad. Just remember not to reheat it more than once to keep food safety in check.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 680-740
• Protein: 80-90 g
• Fat: 40-50 g
• Carbohydrates: 15-20 g

Ingredients

For the swordfish:

• 4 swordfish fillets

For the marinade:

• 1/4 tsp ground black pepper (freshly ground is best)
• 1/4 cup olive oil (I use California Olive Ranch extra virgin)
• 1 tsp lemon peel zest (freshly grated for best flavor)
• 1 1/2 tbsp honey
• 1 1/2 tbsp soy sauce (low-sodium preferred)
• 1/2 tsp coarse salt
• 2 tsp fresh thyme leaves
• 2 tsp chopped fresh parsley
• 3/4 tsp chopped garlic

For serving:

• lemon wedges

Step 1: Prepare the Marinade

In a bowl or resealable bag, combine olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, and pepper.

Whisk the mixture thoroughly until all ingredients are well blended.

Reserve 1 tablespoon of this marinade for later use.

Add garlic to the remaining marinade and stir well.

Step 2: Marinate the Swordfish

Add the swordfish steaks to the marinade, ensuring they are evenly coated.

Cover the bowl or seal the bag, then place it in the refrigerator.

Allow the swordfish to marinate for at least 30 minutes, or up to 8 hours, to let the flavors infuse the fish.

Step 3: Prep for Grilling

Once marinated, remove the swordfish from the marinade and gently scrape off any excess bits of herbs or garlic to prevent them from burning on the grill.

This step ensures a clean, well-cooked surface.

Step 4: Grill the Swordfish

Preheat an outdoor grill or indoor grill pan over medium-high heat.

Place the swordfish steaks onto the grill.

Cook them for 5-6 minutes on each side or until the fish is opaque throughout and has a nice sear.

Step 5: Finish and Serve

Once cooked, brush the reserved marinade over the swordfish for an extra layer of flavor.

Serve immediately while hot, with lemon wedges on the side if desired, to add a citrusy finish to the dish.