There’s something truly special about a perfectly grilled swordfish steak. Firm, meaty, and mild-flavored, swordfish holds up beautifully on the grill, making it one of the best fish choices for both beginner cooks and seasoned home chefs. Unlike delicate white fish that flakes apart the moment you look at it, swordfish offers a satisfying, steak-like texture that sears to a golden brown while staying moist and tender inside.
If you’ve been searching for a go-to healthy fish recipe that feels impressive but requires minimal effort, this grilled swordfish is about to become your new favorite. With a bright, savory marinade of lemon, soy, chives, and garlic, every bite is packed with flavor. And because the marinade doubles as a simple basting sauce, you’ll get that beautiful charred crust without any fuss.
Today, I’m sharing my family’s tried-and-true method for grilled swordfish steaks that turn out perfect every time. Whether you’re cooking for a quiet weeknight dinner or entertaining friends on the patio, this recipe delivers restaurant-quality results with just 10 minutes of hands-on prep. Let’s fire up the grill!
Alternate Names & Variations
While “grilled swordfish” is the most common name, you might also see this dish referred to as grilled swordfish steaks (referring to the cut) or Mediterranean-style grilled swordfish when paired with olive oil, lemon, and herbs. In some coastal regions, it’s simply called spada alla griglia – the Italian version that highlights the fish’s natural flavor.
If you’re looking for the best grilled swordfish marinade, feel free to experiment. Swap the soy sauce for coconut aminos to keep it paleo-friendly, or add a teaspoon of Dijon mustard for extra tang. For a smoky twist, include a pinch of smoked paprika. You can also turn this into a healthy fish recipe by omitting the salt (soy sauce provides plenty) and serving over a bed of fresh arugula or zucchini noodles.
Ingredients: Grilled Swordfish
- 4 swordfish steaks (about 6–8 oz each, 1 inch thick – one per person)
For the best grilled swordfish marinade:
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp soy sauce (low-sodium recommended)
- 1 tbsp olive oil (plus extra for oiling the grill)
- 2 tbsp chopped chives (reserve additional for garnish)
- 1 tsp granulated garlic (or 2 fresh cloves, minced)
- ¼ tsp salt (adjust to taste – soy sauce adds saltiness)
- ½ tsp black pepper (freshly ground is best)
Optional garnish: Lemon wedges, extra chives, or a sprinkle of flaky sea salt.
Step-by-Step Instructions: Grilled Swordfish
- Prepare the marinade. In a small bowl, whisk together the lemon juice, lemon zest, soy sauce, olive oil, chopped chives, granulated garlic, salt, and black pepper until well combined.
- Marinate the swordfish steaks. Place the swordfish steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, turning each steak to coat evenly. Cover and refrigerate for 15–30 minutes – do not exceed 1 hour, as the lemon juice can begin to “cook” the fish and alter its texture.
- Preheat your grill. While the fish marinates, preheat a gas or charcoal grill to medium-high heat (about 400–450°F). Clean the grates thoroughly, then use tongs and a folded paper towel dipped in oil to lightly grease the grates. This prevents sticking.
- Remove steaks from marinade. Take the swordfish out of the marinade and let any excess drip off. Do not discard the marinade – you’ll use it for basting. Pat the steaks gently with a paper towel if they seem overly wet; a dry surface promotes better browning.
- Grill the swordfish. Place the steaks on the hot grill at a 45-degree angle to the grates (this creates those beautiful crosshatch marks). Close the lid and cook for 4–5 minutes without moving them. Using a wide spatula, flip the steaks and baste the cooked side with a little of the reserved marinade. Grill for another 4–5 minutes with the lid closed.Chef’s tip: Swordfish is done when it reaches an internal temperature of 135–140°F at the thickest part (it will continue cooking slightly off the heat). The flesh should be opaque and flake easily with a fork but still be moist inside. Avoid overcooking – dry swordfish is a tragedy!
- Rest before serving. Transfer the grilled swordfish to a platter and loosely tent with foil. Let rest for 3–5 minutes to allow the juices to redistribute. Garnish with fresh chives and lemon wedges.
Substitution note: If you don’t have a grill, this recipe works wonderfully on a grill pan or cast-iron skillet over medium-high heat. Cook for the same amount of time, flipping once.
Recipe Card Reference: Grilled Swordfish
Prep Time: 10 minutes (plus 15–30 minutes marinating)
Cook Time: 8–10 minutes
Total Time: 35–50 minutes
Servings: 4 (1 steak per person)
Calories: Approximately 320–380 calories per serving, depending on the size of the steak and exact ingredients. This healthy fish recipe is rich in protein, omega-3 fatty acids, and selenium, with only moderate fat from olive oil and the fish’s natural oils.
Why This Recipe Works & Expert Tips: Grilled Swordfish
So why is this grilled swordfish method foolproof? First, swordfish’s dense, meaty texture means it won’t fall apart on the grill like tilapia or sole. That makes it incredibly forgiving – perfect for those who are nervous about grilling fish.
The best grilled swordfish marinade strikes a balance between acid (lemon juice), salt (soy sauce), and fat (olive oil). The acid brightens the flavor without breaking down the fish’s proteins too quickly (which is why we limit marinating time). Soy sauce adds umami depth, while chives and garlic give a fresh, aromatic punch.
Expert tips for perfection:
- Buy thick, uniform steaks. Look for swordfish steaks that are at least 1 inch thick and similar in size so they cook evenly. Fresh swordfish should smell like the ocean, not fishy.
- Bring to room temperature. Take the marinated fish out of the fridge 10–15 minutes before grilling. Cold fish can stick and cook unevenly.
- Don’t skip oiling the grates. Even with a marinade, swordfish can stick. A well-oiled grill and a clean spatula are your best friends.
- Use an instant-read thermometer. This takes the guesswork out of grilling. Swordfish is safe to eat at 130°F (medium-rare) but most people prefer it at 135–140°F, where it’s just opaque and flaky.
- Try a cedar plank. For a subtle smoky flavor, soak a cedar plank for 1 hour, then grill the swordfish on the plank over medium heat. It’s a stunning presentation.
Storage, Freezing, and Reheating
Storage: Leftover grilled swordfish can be refrigerated in an airtight container for up to 2 days. The flavor actually mellows and deepens overnight, making it fantastic for flaking over salads or tucking into tacos.
Freezing: While fresh swordfish is always best, you can freeze cooked grilled swordfish for up to 1 month. Wrap each steak tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Reheating: To avoid drying out the fish, reheat gently. The best method is to place the swordfish in a skillet with a tablespoon of water or broth, cover, and warm over low heat for 3–4 minutes. Alternatively, use a microwave at 50% power in 30-second bursts. Avoid reheating directly on the grill or in a hot oven, as that will overcook the edges.
People Also Ask: Grilled Swordfish
What is the best way to grill swordfish?
The best way to grill swordfish starts with a simple, balanced marinade – like our lemon, soy, and chive mixture – and a properly preheated grill at medium-high heat (400–450°F). Pat the steaks dry before grilling to encourage a nice sear, and oil the grates well to prevent sticking. Grill for 4–5 minutes per side, flipping only once, and aim for an internal temperature of 135–140°F. Let the fish rest for a few minutes before serving. This method guarantees a moist, flavorful steak with beautiful grill marks every time.
How long do you have to grill swordfish?
For 1-inch-thick swordfish steaks, the total grilling time is typically 8–10 minutes – about 4–5 minutes per side. Thicker steaks (1½ inches) may need 6–7 minutes per side. Always use an instant-read thermometer to check doneness rather than relying solely on time, because grill temperatures and fish thickness vary. Swordfish is cooked when it reaches 135–140°F in the center. If you don’t have a thermometer, look for opaque, flaky flesh that separates easily with a fork but still glistens with moisture.
Should you marinate swordfish before grilling?
Yes, marinating swordfish before grilling is highly recommended – but keep it brief. Because swordfish is firm and meaty, it absorbs marinade flavors beautifully without becoming mushy. A 15- to 30-minute marinade (up to 1 hour maximum) adds moisture and depth. Avoid marinating longer, as acidic ingredients like lemon juice can begin to denature the proteins, giving the fish a “cooked” texture even before it hits the grill. For the best results, use an oil-based marinade with a modest amount of acid and salt.
What temperature should swordfish be cooked to?
Swordfish should be cooked to an internal temperature of 135–140°F for the perfect balance of moistness and flakiness. At this temperature, the flesh will be opaque but still slightly translucent in the center (often called “medium”). The USDA recommends cooking fish to 145°F for safety, but many chefs prefer 135–140°F because swordfish can dry out quickly above that. If you’re serving immunocompromised individuals, aim for 145°F. Always insert your thermometer into the thickest part of the steak, away from the bone (if present).
Conclusion: Grilled Swordfish
There’s nothing quite like pulling a platter of beautifully charred grilled swordfish off the barbecue on a warm summer evening. With its steak-like heft and bright, savory marinade, this recipe proves that healthy fish recipes can be just as satisfying and flavorful as any cut of beef. Whether you serve it alongside a crisp green salad, grilled vegetables, or a side of lemony rice, you’ve got a meal that feels special yet comes together in under an hour.
I’d love to see your grilled swordfish creations! Snap a photo and tag us on social media – and don’t forget to share this recipe with anyone who thinks grilling fish is intimidating. Once they try this method, they’ll be hooked.