What’s for dinner? Grilled swordfish….yum. Every now and then I spot a nice swordfish steak, grab it and instantly plan a mental menu. That is if it is an American swordfish and not imported, this swordfish is from the waters of the Pacific….specifically from Hawaii. Also, this is the perfect weather for grilling it in the backyard. Swordfish is a nice meaty, firm-fleshed fish that reminds me of Ahi tuna in the texture, or Mahi-Mahi although quite different in taste.
This swordfish steak is at least an inch-thick and I am going to get it as close to the heat as I can and cook that baby for 5 minutes on the first side, searing it with beautiful grill marks, then flip it over and cook it for another 2-3 minutes. It will be crisp on the outside, a little rare on the inside and soooo juicy and delicious, then it will be topped off with my Lemon-Dill Aioli Sauce which is a perfect accompaniment for this steak.
Grilled Swordfish Steak with Lemon-Dill Aioli Sauce
Swordfish steak, grilled to perfection and served with a Lemon-Dill Aioli Sauce.
- 1 Swordfish steak, weighing about 1 pound and cut at least 1- inch thick
- 1 tablespoon olive oil
- Kosher salt
Lemon Dill Aioli Sauce
- Prepare your grill, I am using a charcoal grill rather than a gas grill but it is your choice. Brush the steak on both sides with olive 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
Serving Size 7 oz. (cooked)
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 2.4 g
Cholesterol 88.5 mg
Sodium 204 mg
Protein 44.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.