How to Grill Swordfish

Co-authored by Jessica Gibson

Last Updated: April 14, 2020 Tested

Since swordfish steaks are thick and subtle in flavor, they're great for cooking on a hot grill. Coat the fish with lemon herb flavorings, Mediterranean spices, or a balsamic garlic marinade. Then lay the steaks on the grill and cook them until the fish flakes easily. Serve the grilled swordfish with your favorite sides such as a green salad or crusty bread.

Ingredients

Swordfish with Lemon and Herbs ^{[1]
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¹ ⁄ ₂ cup (120 ml) of olive oil
3 tablespoons (7 g) of chopped fresh mint leaves
3 tablespoons (44 ml) of fresh lemon juice
1 tablespoon (2.5 g) of chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper to taste
4 (5 to 6-ounces or 140 to 170-grams each) swordfish steaks

Makes 4 swordfish steaks

Mediterranean-Style Swordfish ^{[2]
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12 garlic cloves
¹ ⁄ ₃ cup (79 ml) of extra-virgin olive oil
3 tablespoons (44 ml) of fresh lemon juice
1 1/2 teaspoons (3 g) of ground cumin
1 teaspoon (2 g) of ground coriander
1 teaspoon (2 g) of sweet Spanish paprika
3/4 teaspoon (4 g) of salt
1/2 teaspoon (2 g) of freshly ground black pepper
4 7-ounce (198 g) swordfish steaks
Crushed red pepper, optional

Makes 4 swordfish steaks

Balsamic-Marinated Swordfish ^{[3]
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Research source}

¹ ⁄ ₂ cup (120 ml) of olive oil
2 tablespoons (30 ml) of balsamic vinegar
1 large clove of garlic, crushed
2 6-ounce (170 g) swordfish steaks (or one large steak)

Makes 2 swordfish steaks

Method 1

Method 1 of 3:

Swordfish with Lemon and Herbs

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1
Heat a gas or charcoal grill to medium-high heat. If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once the coals are hot and lightly ashy, dump them on one half of the grill.
- Dumping the coals on one half of the grill will create a two-zone fire which isn't as hot as if you were to dump them in the center of the grill.
2
Whisk the oil, juice, basil, garlic, salt, and pepper in a bowl. Set a medium-sized bowl on the counter and pour in ¹ ⁄ ₂ cup (120 ml) of olive oil and 3 tablespoons (44 ml) of fresh lemon juice. Whisk in 3 tablespoons (7 g) of chopped mint, 1 tablespoon (2.5 g) of chopped basil, and 1 minced garlic clove. Taste the marinade and whisk in salt and pepper according to your taste.
- If you prefer, substitute thyme or parsley for the mint and basil.
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3
Brush 4 swordfish steaks with the marinade. Place 4 swordfish steaks that each weigh 5 to 6-ounces (140 to 170-grams) on a plate. Dip a brush into the marinade and spread about 2 tablespoons (30 ml) onto each swordfish steak.
- Turn the fish and brush the other side too to get the most flavorful fish.
4
Grill the swordfish steaks for 6 minutes. Lay each swordfish steak on the grill and cook them for 3 minutes. Then flip the steaks over and cook them for another 3 minutes or until they reach 145 °F (63 °C) with an instant-read thermometer.
- If you're cooking on a charcoal grill, lay the fish on the side of the grill that doesn't have the hot coals.
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5
Serve the swordfish with lemon and herbs. Transfer the swordfish from the grill to your serving plates. Serve the swordfish with wedges of fresh lemon and consider offering crusty bread on the side.
- Store the leftover fish in an airtight container. Refrigerate them for up to 3 or 4 days.
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Method 2

Method 2 of 3:

Mediterranean-Style Swordfish

1
Put the garlic, juice, oil, spice, salt, and pepper in a food processor. Peel 12 garlic cloves and put them in a small food processor along with ¹ ⁄ ₃ cup (79 ml) of extra-virgin olive oil, 3 tablespoons (44 ml) of fresh lemon juice, and these spices:
- 1 1/2 teaspoons (3 g) of ground cumin
- 1 teaspoon (2 g) of ground coriander
- 1 teaspoon (2 g) of sweet Spanish paprika
- 3/4 teaspoon (4 g) of salt
- 1/2 teaspoon (2 g) of freshly ground black pepper
2
Blend the wet rub until it forms a thick paste. Put the lid on the food processor and blend the ingredients until the garlic is smooth. The spice mixture should be thick and smooth enough to brush over the fish.
- You may need to stop and scrape down the sides of the food processor occasionally.
3
Dry 4 swordfish steaks and rub the spice mixture into them. Get out 4 7-ounce (198 g) swordfish steaks and pat each side dry with a paper towel. Spoon a little of the wet spice rub onto each swordfish steak. Then use your fingers to rub the paste into the fish. Turn the fish over and rub more of the paste on the other side.
- Let the fish marinate while you heat up the grill. You can leave the fish out at room temperature for up to 1 hour or refrigerate it for up to 3 hours.
4
Heat a gas or charcoal grill to high. Turn on a gas grill to high. If you're using a charcoal grill, fill a chimney with charcoal briquettes. Light the briquettes and dump them in the center of the grill once they're hot and lightly ashy.
- If you're concerned that the fish will stick to the grill, brush a little oil over the grate.
Lay the swordfish steaks on the hot grill so they're at least 1 inch (2.5 cm) apart. Let the fish cook for 5 to 6 minutes and then flip them over to cook for another 5 to 6 minutes.
6
Remove and serve the Mediterranean-style swordfish. Once the fish flakes easily, take it off of the grill and put the steaks on serving plates. If you want to add a little heat to the fish, sprinkle them with a little crushed red pepper.
- Store leftover fish in an airtight container for up to 3 or 4 days.
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Method 3

Method 3 of 3:

Balsamic-Marinated Swordfish

Heat a gas grill or charcoal grill to high . Turn on a gas grill to high or fill a chimney with briquettes and light them. Once the briquettes are hot and lightly covered with ash, dump them in the center of the charcoal grill.
2
Whisk the oil, vinegar, and crushed garlic in a shallow bowl. Pour ¹ ⁄ ₂ cup (120 ml) of olive oil and 2 tablespoons (30 ml) of balsamic vinegar into a shallow bowl. Whisk in 1 large, crushed clove of garlic until the marinade is combined.
- If you prefer, mix the marinade ingredients in a sealable plastic bag instead of the shallow bowl.
3
Set 2 swordfish steaks in the marinade and let them sit for 10 minutes. Take out 2 6-ounce (170 g) swordfish steaks and rinse them under cool water. Lay the steaks in the marinade and let them soak for 5 minutes. Then flip them over to marinate for 5 more minutes.
- If you could only find a large swordfish steak, use it instead of the two smaller steaks.
4
Remove the swordfish and lay them on the grill. Lift the swordfish steaks out of the marinade and place them on the hot grill so they're at least 1 inch (2.5 cm) apart. Drain the marinade.
- The oil in the marinade will prevent the swordfish from sticking to the grill grate.
5
Grill the fish for 1 minute and turn them 90-degrees. Keep the lid off of the grill and cook the fish for 1 minute. Then use tongs or a fish spatula to turn each fish steak 90-degrees.
- Turning the fish on the grill will create cross-hatch marks and prevent it from sticking to the grate.
6
Grill the swordfish for 5 more minutes. Let the fish grill undisturbed after you turn it and then flip them over once they're halfway through the cooking time. Remember to turn the fish steaks 90-degrees so they make the cross-hatch marks on the other side.
- The fish should reach 145 °F (63 °C) with an instant-read meat thermometer.
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7
Serve the balsamic-marinated swordfish. Use a fish spatula to remove the fish from the grill and transfer the steaks to serving plates. Consider serving the fish with a fresh green salad and crusty bread.
- Refrigerate leftover swordfish in an airtight container for up to 3 or 4 days.
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Community Q&A

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Question

Should I rinse swordfish before grilling?

Community Answer

You could. Just be sure to pat it completely dry afterward.

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How do I know when swordfish is done on the grill?

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It should be done in 6 to 10 minutes depending on the thickness of the steak.

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Question

To what temperature should I cook swordfish?

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Cook it to 145 degrees Fahrenheit to kill potentially harmful bacteria.

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Tips

Ensure that the swordfish you purchase is sustainably sourced. ^{[4]
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If you're worried that the fish will stick when you're trying to remove it from the grill, coat your fish spatula with oil before lifting the fish off.

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