There’s something absolutely magical about perfectly grilled swordfish—the way the exterior develops those gorgeous char marks while the inside stays buttery and tender is simply divine. This grilled swordfish recipe is going to become your go-to for impressing dinner guests or creating a restaurant-quality meal at home.
Swordfish is such a wonderful fish to grill because of its firm, meaty texture. Unlike more delicate fish, it can handle high heat and bold flavors without falling apart. I’m sharing my absolute best technique for achieving that perfect crust while keeping the interior moist and flaky. The secret is in the seasoning, the oil, and knowing exactly when to flip.
What I love most about this recipe is how versatile it is. You can serve it with a bright lemon butter sauce, a fresh salad, grilled vegetables, or even over pasta. I’ve included my favorite accompaniments and variations so you can make it your own. Whether you’re planning a summer dinner party or a casual weeknight meal, this grilled swordfish will not disappoint.
The beauty of grilling swordfish is that it comes together so quickly. Once your grill is hot and your fish is seasoned, you’re looking at just a few minutes per side. This makes it perfect for busy weeknights when you want something elegant but don’t have hours to spend in the kitchen. Pair it with a best pickled red onion recipe for a bright, tangy contrast, or serve alongside a best chickpea salad recipe for a complete meal.
I’ve been perfecting this recipe for years, and I’m so excited to share all my tips and tricks with you. From selecting the best swordfish steaks to mastering your grill temperature, you’ll find everything you need to create restaurant-quality results right in your own backyard. Let’s get started!
For more grilling inspiration, check out Serious Eats and Bon Appétit for additional techniques and flavor combinations.
Ingredients
- 4 swordfish steaks, about 1 to 1.5 inches thick (6 to 8 ounces each)
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 3 tablespoons fresh lemon juice
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- Lemon wedges for serving
- Sea salt flakes for finishing
Instructions
- Remove swordfish steaks from the refrigerator 15 minutes before grilling to bring them closer to room temperature. This ensures even cooking throughout.
- In a small bowl, combine kosher salt, black pepper, garlic powder, dried oregano, and smoked paprika. Mix well to create your seasoning blend.
- Pat the swordfish steaks completely dry with paper towels. This is crucial for getting a good sear and preventing sticking on the grill.
- Brush both sides of each swordfish steak with about 1 tablespoon of olive oil total, using about ¾ tablespoon per steak on each side.
- Season both sides of the swordfish generously with your prepared spice mixture, pressing gently so it adheres to the fish.
- Preheat your grill to high heat (around 400-450°F). If using a charcoal grill, make sure your coals are very hot and the grates are clean.
- Oil your grill grates well by dipping a paper towel in oil and rubbing it across the hot grates. This prevents sticking and helps create beautiful grill marks.
- Once the grill is smoking hot, carefully place the swordfish steaks directly on the grates, leaving at least 2 inches between each piece.
- Grill for 4 to 5 minutes without moving the steaks. You want to see beautiful caramelization and grill marks forming on the bottom.
- Using a thin metal spatula, gently flip the swordfish steaks. The flesh should release easily from the grate when it’s ready to flip.
- Grill the second side for another 4 to 5 minutes until the fish is cooked through. The internal temperature should reach 145°F when measured with an instant-read thermometer at the thickest part.
- While the second side is cooking, prepare the lemon butter. In a small bowl, mix together softened butter, minced garlic, fresh parsley, and fresh dill if using.
- Remove the swordfish steaks from the grill and transfer to a serving platter or individual plates.
- Top each swordfish steak with a dollop of the lemon butter, allowing it to melt over the warm fish.
- Finish with a squeeze of fresh lemon juice and a sprinkle of sea salt flakes for brightness and elegance.
- Serve immediately while the fish is hot and the butter is still melting. Garnish with additional fresh herbs if desired and serve with lemon wedges on the side.
Pro Tips
Temperature Control: The key to perfect grilled swordfish is maintaining consistent grill heat. A grill thermometer is your best friend here. If your grill isn’t hot enough, you won’t get that beautiful crust. Too hot, and the outside will burn before the inside cooks through.
Oiling Strategy: Always oil the grill grates, not just the fish. This creates a non-stick surface and prevents the swordfish from sticking and falling apart. If you don’t have an oil-soaked paper towel, use a grill brush to apply oil directly to clean, hot grates.
Flipping Technique: Resist the urge to flip the fish too early. Let it sit undisturbed for those first 4-5 minutes to develop a proper crust. When it’s ready, it will release naturally from the grate. If you’re struggling to flip it, give it another minute and try again.
Flavor Variations: Experiment with different seasonings like Italian seasoning, Cajun spice blends, or Mediterranean herb combinations. You can also try a cilantro-lime butter instead of the lemon-parsley version for a different flavor profile.
Sauce Pairings: Beyond the lemon butter, consider serving with a chimichurri sauce, a light béarnaise, or a fresh tomato-basil sauce. The firm texture of swordfish can handle bold, flavorful sauces beautifully.
Side Dish Ideas: Grilled swordfish pairs wonderfully with grilled asparagus, roasted potatoes, fresh salads, or steamed vegetables. For a complete meal, try serving alongside grilled zucchini and bell peppers.
Make-Ahead Tips: You can season the swordfish steaks up to 4 hours in advance and keep them covered in the refrigerator. Prepare the lemon butter up to 2 days ahead and store it in an airtight container in the fridge. This makes entertaining much easier.
Leftover Storage: Grilled swordfish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to avoid drying it out. You can also flake it and use it in salads or grain bowls.
Grill Safety: Always keep your grill clean and well-maintained. Use long-handled tools to protect yourself from heat and flames. Never leave a hot grill unattended.
Substitutions: If you can’t find swordfish, you can use mahi-mahi, halibut, or thick salmon steaks. Adjust cooking time slightly based on thickness. Tuna steaks are also excellent grilled using this same method.