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Grilled swordfish is easy to make and incredibly delicious. It has a mild, yet slightly sweet flavor that pairs well with lots of sides. Since swordfish has a firm, meaty texture, it is great for grilling. And the best part? You don’t have to be a professional chef to make it happen.
Get that grill hot and ready, and prepare yourself for a treat!
Simple Grilled Swordfish
This is an easy recipe that takes just a few minutes to prepare and a few minutes on the grill. Just a basic seasoning lets the flavor of the fish shine. But if you want to make a quick marinade, we have some options in this cooking guide. Just make sure you don’t let it marinate to long or the acids in the marinade will break the meat down and give it a mushy flavor.
Choosing Your Swordfish Steak
When choosing swordfish steak, there are a few things to keep an eye out for. First, the color of the meat should be bright, pinkish-white, and have a fresh, clean smell.
Avoid fish that looks too dry, or has a strong fishy odor. As for the question of fresh versus frozen, both can work quite well. Don’t worry if you can’t find fresh fish. Most of it gets a flash freeze on the fishing boat to stay fresh.
Swordfish is one of the few fish that can be cut into steaks and this is the perfect weather for grilling it in the backyard. This is a nice mild-flavored, firm-fleshed fish with a texture similar to Ahi tuna, or Mahi-Mahi although quite different in taste.
When buying swordfish steaks look for American swordfish and not imported. Our swordfish comes from the waters of the Pacific….specifically from Hawaii.
How to Grill Swordfish Steak
Here is a brief overview to get an idea of what to expect with the recipe for grilled swordfish steak. Scroll down to the printable recipe card for all the details.
Read our options below if you want to make a marinade before grilling the fish.
- Prepare your grill and let it heat up for about 15 minutes until it reaches a temperature of 500°F.
- Brush the swordfish steak on both sides with oil and season generously with salt.
- Grill the swordfish steaks over high heat, as close to the heat as possible.
Optional Marinade for Swordfish
If you want to marinate the fish before grilling, here are a few ideas for marinades. Just make sure you don’t let the swordfish soak in the marinade for more than 10 to 15 minutes (thinner cuts should have less).
Mediterranean Marinade: 3/4 cup olive oil, 1/2 cup red wine vinegar, 2 cloves minced garlic, salt, pepper, 1 to 2 tablespoons of dried herbs (use a combination of basil, oregano, sage, thyme, and rosemary).
Asian-Inspired Marinade: 1/3 cup soy sauce, 1/4 cup rice vinegar, 3 tablespoons sesame oil, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon chili flakes (optional)
Garlic Lemon Marinade: Juice and zest of 2 lemons, 3/4 cup of olive oil, 4 minced garlic cloves, fresh chopped dill, salt and pepper.
Tips for a Perfect Swordfish Steak Recipe:
- Since swordfish has such a firm flesh, it doesn’t fall apart when it is flipped over on the grill and it holds up to the heat long enough to get those nice grill marks without over-cooking.
- You can cook this steak on an indoor grill just as successfully as an outdoor grill. This makes a great year-round recipe.
- Brush the grill or outdoor grate with oil before cooking the swordfish. That will prevent the fish from sticking to the grill.
- Don’t overcook the swordfish, or it will become dry. If you’re not certain about how ‘done’ the fish is, then check the internal temperature with an instant-read thermometer. The internal temperature should be 145°F per the USDA. I personally like to cook it to 135°F so it has a tender, buttery texture.
You will love how moist and delicious this swordfish is and our make-ahead Lemon-Dill Aioli Sauce is a perfect accompaniment for this steak!
Click on the link above to get the recipe for the perfect accompaniment to this grilled swordfish steak.
More Grilling Recipes
- Low and Slow Oven to Grill Ribs
- Grilled Lamb Kofta Kabob Sandwiches
- Grilled Mahi Mahi with Mango Salsa
- Grilled Lamb Kabobs
- 35 Grill Master Traeger Recipes
More Great Recipes:
Our Miso Glazed Sablefish is an elevated meal that is perfect for date night or fancy dinner parties, and our Steamed Mussels are quicker to make but versatile enough for casual dinners or as a starter to a formal gathering.
Grilled Mahi-Mahi gets served with sweet and tangy mango salsa. Like swordfish, it is perfect for the grill and it is fast and easy.
Our rockfish recipe and our fish tacos are a must-try for any fish lover. They are fast and easy dinners that you can make any time of the year.
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Grilled Swordfish Steak with Lemon-Dill Aioli Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 Swordfish steak, weighing about 1 pound and cut at least 1- inch thick
- 1 tablespoon olive oil
- Kosher salt
- Lemon Dill Aioli Sauce
Instructions
- Prepare your grill and let it heat up for about 15 minutes until it reaches a temperature of 500°F. If you are using a pellet grill, we recommend using Alder, Apple, or Maple pellets.
- Brush the swordfish steak on both sides with oil and season generously with salt.
- Grill the swordfish steaks over high heat, as close to the heat as possible, turning once after 5 minutes, getting good grill marks. Flip the steak over and grill the other side for another 2-3 minutes. Transfer the fish to a platter and divide in half. Serve with Lemon-Dill Aioli sauce. Serves 2
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Dear Pat-killer recipe! I made the aioli/mayonnaise and then mistakenly saved it to the separated egg white. And it was fine-just added more volume to the sauce. A nice trick learned and a great dish!…
Hi, Dave! So happy this worked for you and the egg whites in the aioli resulted so well, that is good info! Thank you for your comments and 5-star rating on this recipe. Happy New Year to you!
Mmmm! I love swordfish. Growing up Cali, we ate it fresh at least once a week. It’s harder to find here in Georgia, but I do find some frozen steaks now and then. I’ll have to try this!
Thanks, Nicole…swordfish is one of my favorites, along with salmon. The lemon-dill aioli sauce works so well with both. 🙂
OOooh you made this fish sound so delicious Pat, now I want to make it! Thank for the tips!
Hi, April…it is really delicious and moist. Enjoy! 🙂
Who would have thought fish could be so good-looking? My husband likes to grill so I’m going to ask him if we can have this over the weekend; finally, the weather is warming up in Cape Town, so perfect timing!
that is wonderful Cynthia, my husband loves to grill as well and I always enjoy helping him prep a meal.
This looks really yummy! I can see myself putting that aioli on lots of grilled fish dishes. Swordfish is one of my favorites – it was one I’d often eat when I lived overseas. I’m glad to find a recipe that uses dill – I keep seeing beautiful bunches in the grocery store and wonder what to do with them.
Ali…this swordfish is sooo good and it also is delicious broiled. The lemon-dill aioli is one of my favorite sauces with fish and I use it often! Thanks for your comments. 🙂
I have never eat swordfish. Seeing your recipe and picture, makes it look so easy to make and very appetizing. I will be buying swordfish next time in the grocery store and will try your recipe.
Thanks my dear
Thank you, Amelle…This swordfish is moist and delicious and I don’t believe you will be disappointed.
I have seen a whole grilled fish but never tried steak fish, looks yummy. I have to find swordfish steak and try this recipe 🙂
You are in for a treat, Sapna! This swordfish is moist and flavorful, it is also wonderful broiled. Thanks for your comments 🙂
This looks amazing! I’ve never made swordfish, I’ve always ordered it out. Seeing this recipe makes me want to give it a try at home.
Hi, Mary…Swordfish has always been moist and delicious whenever I have prepared it, pan-seared, grilled or broiled. It has delicious flavor! 🙂