Swordfish is a firm-fleshed fish that is easy to grill and we love this Grilled Swordfish Steak with Lemon-Dill Aioli Sauce. Get that grill hot and ready and prepare yourself for a treat!
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.
Since the flesh of the swordfish is firm, 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.
WHERE IS THE RECIPE FOR THE GRILLED SWORDFISH STEAK WITH LEMON DILL AIOLI SAUCE?
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You will find our recipe for grilled swordfish steak with lemon dill aioli sauce in a convenient, printable recipe card at the bottom of the post.
However, if you want some indispensable cooking tips, helpful information, and other suggested recipes, then stick around and peruse through the entire post. Who knows? We might answer a question that could come up as you make this fabulous recipe.
TIPS TO MAKE GRILLED SWORDFISH STEAK WITH LEMON DILL AILI SAUCE:
When buying swordfish steaks look for American swordfish and not imported. Our swordfish comes from the waters of the Pacific….specifically from Hawaii.
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 at about 145°F.
This swordfish steak is at least an inch-thick and we are grilling it close to the heat. We will cook that baby for 5 minutes on the first side, searing it with some beautiful grill marks.
Then it is flipped over to cook for another 2-3 minutes. It will be crisp on the outside, a little rare on the inside and soooo juicy and delicious! Serve this Grilled Swordfish Steak with Lemon-Dill Aioli Sauce and enjoy!
You will be deliciously surprised at how moist 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.
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Serving Size 1
Amount Per ServingCalories 200 Total Fat 16g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 50mg Sodium 364mg Carbohydrates 0g Fiber 0g Sugar 0g Protein 13g