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TL;DR: Grilling Swordfish Simplified
Swordfish Steaks are meaty, tender, and full of flavor. There’s a reason we call them the “Prime Rib of the Sea”! These fish have an exceptional fat content, which means they are fantastic when seared on the grill.
If you don’t like “fishy” tasting or flaky fish, swordfish is a great alternative. Cooking swordfish on the grill can help you achieve a meaty texture and smokey flavor that is sure to satisfy your seafood (or meat!) craving.
The BEST part is that grilling swordfish is incredibly easy to do at home! Just THREE ingredients and ready in 15 MINUTES. The hardest part of the whole thing is finding the right quality swordfish to cook (that’s where we come in…).
Read on for our best tips and tricks for making this easy recipe for swordfish on the grill.
Grilling fish can feel like a daunting task because of its flaky, delicate texture. While it’s true that some fish have a tendency to fall apart over the grill grates, swordfish is surprisingly easy to cook this way.
Here are some of our favorite tips for cooking swordfish on the grill:
Unlike salmon or halibut, swordfish is primarily cut into steaks to be sold. These thick pieces lend themselves well to being grilled. Make sure to purchase high-quality swordfish steaks for the best flavor and texture.
At North Coast Seafoods, our swordfish steaks are flash-frozen to lock in peak freshness, texture, and flavor. You can easily keep them in your freezer and thaw them in the fridge overnight before it’s time to whip up this swordfish grilled recipe.
Swordfish has a mild, sweet flavor that can complement several ingredients. You can choose to make a marinade if you like your fish to be moister. Get inspired by global ingredients like soy sauce for an Asian feel or lemon juice and oregano to transport you to the Greek Isles.
You can also simply season your fish with your favorite spices and a generous amount of your preferred oil.
It’s important to make sure your swordfish is thawed to room temperature before grilling to promote even cooking.
Choose a neutral, high-smoke point oil like canola, avocado, or grapeseed for the best results in your marinade. Avoid extra virgin olive oil, as its low smoke point can cause the oil to burn, resulting in unpleasant flavors.
Before it’s time to cook, you should let your grill preheat for about 20 minutes. For swordfish, a medium-high heat is perfect. This helps achieve beautiful and delicious grill marks on the exterior.
Be sure to brush your oil directly onto the swordfish, not onto the grill— this prevents the fish from sticking to the grill grates and also prevents dangerous flare-ups.
From there, grill over direct head for about 2 minutes before repositing your steaks “a quarter turn” to achieve some fancy looking grill marks. Grill another 2 minutes before flipping and letting cook for another 4-5 minutes, depending on the thickness.
Your swordfish should reach an internal temperature of approximately 145°F. A meat thermometer can come in handy during this step if you’re unsure. Remember that “carry over cooking” will bring the internal temperature of the fish up an additional 10-15 degrees once it is taken off the heat.
As you can see, grilling swordfish is surprisingly easy! After adding finishing touches like some lemon zest and additional sides, you can have a complete meal ready in under 30 minutes.
[[ recipeID=recipe-9kuhbws1y, title=Easy Grilled Swordfish ]]
Grilled swordfish goes great with everything from grilled vegetables, roasted potatoes, salad, and even rice pilaf. It’s truly up to your taste and the flavor profile you’re trying to create.
Swordfish is a great source of lean, high-quality protein, essential for muscle maintenance and overall bodily functions. It is also rich in omega-3 fatty acids, which are crucial for heart health, reducing inflammation, and supporting brain function.
Swordfish is low in fat and calories yet packed with protein, along with vitamin B12, vitamin D, and selenium, which are vital for energy, bone health, and immune support. Keeping this easy grilled swordfish recipe in your meal rotation is a healthy choice!
For the best results, swordfish steaks should be about 1 to 1.5 inches thick. This thickness allows the fish to cook evenly throughout without the outside charring or the inside remaining undercooked. Thicker cuts retain moisture better, providing a juicy, flavorful finish.
No. While it can be tempting to put your swordfish on the grill before it’s done thawing, this could cause the fish to cook unevenly. No one wants a meal where parts are overcooked while others remain too raw.
Thaw the fish in the refrigerator overnight or use a coldwater bath for quicker thawing. See our guide for how to thaw fish.
Simple, just make sure your grill grates are very hot and your fish is brushed with oil. Avoidapplying oil directly to the grill.
Heat the grill to a medium-high temperature before adding the fish that you have brushed with oil. This creates a non-stick surface and helps achieve those desirable grill marks without tearing the fish.
Swordfish is perfectly cooked when the meat is opaque and flakes easily with a fork at the thickest part. It should feel firm to the touch, and a meat thermometer should read 145°F when inserted into the center.
Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done! If there is resistance, cook for another minute or so and test again.
Avoid overcooking as it can dry out quickly due to its low-fat content.
Swordfish's mild flavor pairs wonderfully with a variety of flavors. Citrus like lemon or lime adds a refreshing zest, while herbs such as basil, thyme, or rosemary contribute a subtle earthiness. Garlic and butter enhance its natural flavors, and a dash of salt and pepper is always a must for seasoning.
To store leftover grilled swordfish, place it in an airtight container and refrigerate within two hours of cooking. Properly stored, it will be safe to eat for approximately up to two days. Reheat gently to avoid drying out the fish.
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3 ingredients, 15 minutes. You won't believe how easy it is to grill swordfish! Swordfish is meaty, tender, and full of flavor. We call them the ”Prime Rib of the Sea” for a reason!
Here’s a simple recipe for swordfish on the grill that you can impress your friends and family with this summer.
Servings: 2 people
Keywords: Grilled, Swordfish
