15 Easy Grilled Swordfish Recipes

Have you wondered why restaurants always serve perfectly grilled swordfish that stays tender and full of flavor? Many home cooks avoid this premium fish, but I found that grilled swordfish recipes are easy to master.

Swordfish’s mild flavor and firm, meaty texture make it perfect for the grill. The recipes take less than 30 minutes to prepare, which works great for quick weeknight dinners. You can also impress your guests at summer gatherings with these versatile recipes that pair beautifully with classic Mediterranean herbs and zesty citrus marinades.

I’ve created a collection of 15 restaurant-quality grilled swordfish recipes that highlight this amazing fish. From Italian salmoriglio to fresh herb-crusted steaks, each recipe helps you get that perfect char while the fish stays sweet and moist.

Classic Mediterranean Grilled Swordfish

The Mediterranean approach brings out natural sweetness from meaty swordfish through simple yet flavorful preparation.

Mediterranean Swordfish Ingredients

A genuine Mediterranean marinade starts with 1/3 cup extra virgin olive oil mixed with 6-12 fresh garlic cloves, 2 tablespoons of lemon juice, and warm spices. You’ll need 1 teaspoon coriander, 3/4 teaspoon cumin, and 1/2 to 1 teaspoon sweet paprika. The flavor profile comes together with a pinch of kosher salt and black pepper.

Grilling Instructions

Perfect swordfish depends on timing and temperature. Let the fish marinate at room temperature for 15 minutes while your grill heats up. The swordfish steaks need high heat grilling for 5-6 minutes on one side. Flip them and cook another 3 minutes if you have 1-inch thick steaks. Your fish should flake easily with a fork yet stay firm. Don’t worry about a slightly pink center – the fish will finish cooking after you take it off the heat.

Plating Tips

The dish looks elegant with fresh lemon juice drizzled over the swordfish right before serving. Fresh parsley and red pepper flakes add color and a gentle heat. The meal shines with Mediterranean sides like Greek salad, bean salad, or classic options such as couscous or skordalia.

Wine Pairing Suggestions

Swordfish’s meaty texture and mild flavor guide the perfect wine choice. A medium or full-bodied Chardonnay matches beautifully – its buttery notes complement the fish’s rich texture. Light reds like Pinot Noir or Nebbiolo work great with tomato-based sauce preparations. Etna Bianco offers a crisp option with subtle citrus notes that highlight Mediterranean flavors, while its volcanic minerality reflects the dish’s maritime essence.

Lemon Herb Butter Grilled Swordfish

“This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown.” — Sara Welch, Recipe Developer and Food Blogger at Dinner at the Zoo

A perfectly grilled swordfish steak with herb-infused butter creates a restaurant-quality dish you can easily make at home. This recipe brings together the natural sweetness of swordfish with aromatic herbs and bright citrus notes.

Herb Butter Preparation

Mix 4 tablespoons of softened unsalted butter with 2 tablespoons of fresh parsley, 1 teaspoon of grated lemon zest, and 1/2 teaspoon of freshly ground mixed peppercorns. Add 1 finely chopped garlic clove and a pinch of kosher salt to boost the flavor. Mix these ingredients until they combine well. Shape your butter into a log, wrap it tightly in plastic, and let it firm up in the refrigerator.

Grilling Temperature Guide

Your grill should reach medium-high heat (375°-450°F) for the best results. Clean and oil the grill grates to prevent sticking. Put the swordfish steaks over direct heat and grill them for 4-5 minutes on the first side until you see grill marks. Flip and cook for another 3-4 minutes until the internal temperature hits 130°F for medium-rare or 145°F for well-done.

Serving Recommendations

Serve the swordfish right off the grill. Top each steak with a slice of herb butter and let it melt over the hot fish naturally. Complete your meal with:

• Light side dishes:
  • Tender lettuce salad
  • Crunchy red or green cabbage slaw
  • Wilted sturdy greens like kale

A crusty bread or a pot of cooked couscous works great to soak up the tasty butter sauce. Wine lovers will enjoy a reliable Chardonnay from Napa Valley that pairs perfectly with the buttery notes. Let the fish rest for 2-3 minutes before serving so the juices spread evenly throughout.

Spicy Cajun Grilled Swordfish

This bold Cajun-inspired recipe will take your grilled swordfish to the next level by bringing Louisiana’s heat right to your dinner table.

Cajun Seasoning Mix

You can make an authentic Cajun blend by mixing 2 tablespoons paprika, 1 tablespoon each of dried oregano and dried thyme, 1 tablespoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon white pepper, 1 teaspoon garlic powder, and 1 teaspoon sea salt. The heat might be too much for kids, so feel free to cut back on the cayenne pepper.

Grilling Method

Start by brushing peanut oil on the swordfish steaks, then coat them evenly with the Cajun seasoning mixture. Heat your grill to medium-high and sear each steak for 5 minutes on one side. Flip the fish carefully and grill it for another 5 minutes until it flakes easily. Thicker cuts around 1-inch need extra time to reach an internal temperature of 145°F.

Sauce Pairing

A great Cajun-style swordfish needs amazing sauces to match. Here are two options that work really well:

• Cream-based sauce: Make a rich sauce by sautéing tiny-diced peppers, onions, and mushrooms in butter. Add heavy cream and fresh lime juice to finish.
• Tomato salsa: Combine diced tomatoes and onions with olive oil, red wine vinegar, and Italian seasoning for a fresh contrast to your spicy fish.

The spicy fish tastes amazing with cold, creamy side dishes that help balance the heat. Here are some great options:

• Coleslaw
• Fresh corn fritters
• Cheese grits
• Sweet potato fries

Don’t forget to serve lemon wedges – their citrus kick helps cut through those rich Cajun spices. Any leftover seasoning mix stays fresh for up to six months when stored in an airtight container in a cool, dark place.

Asian-Style Sesame Swordfish

Turn your grilled swordfish into an Asian culinary delight with this sesame-infused recipe. It brings authentic Oriental flavors straight from your backyard grill.

Sesame Marinade Recipe

Mix a flavorful Asian marinade by combining 1/3 cup soy sauce, 1/3 cup olive oil, and 1/3 cup fresh lemon juice. A tablespoon of toasted sesame oil adds depth with its distinctive nutty aroma. Blend in 2 teaspoons of grated ginger and 2 cloves of minced garlic. The swordfish steaks need 30 minutes to 2 hours of marination for best results.

Grilling Technique

Your grill should be preheated to medium-high heat. Pat dry the marinated swordfish before grilling to ensure proper searing. The fish needs 4-5 minutes on the first side until grill marks appear. A single flip and 3-4 minutes more of grilling should bring the internal temperature to 55°C/130°F. Perfect fish flakes easily but stays moist in the center.

Garnish Ideas

The presentation looks better with finely julienned ginger, sliced green onions, and fresh cilantro on top. Toasted sesame seeds and thinly sliced red chilies can add visual appeal. A drizzle of hot oil creates a dramatic sizzling effect and releases aromatic flavors right before serving.

Asian Side Dish Options

These authentic accompaniments complete your Asian-inspired meal:

• Stir-fried bok choy with garlic sauce
• Japanese seaweed salad dressed with rice vinegar
• Steamed edamame seasoned with chicken-flavored salt

Kimchi fried rice or coconut rice makes the meal more substantial. A bowl of miso soup adds a traditional finishing touch that balances the grilled fish’s robust flavors perfectly.

Citrus-Glazed Grilled Swordfish

This zesty citrus-glazed recipe will add a bright new twist to your grilled swordfish collection. Sweet and tangy flavors blend perfectly to create a unique dining experience.

Citrus Glaze Preparation

A vibrant glaze comes together in a medium-sized saucepan by mixing 3/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 1/4 cup fresh lime juice. The mixture needs 1/4 cup chicken stock, 2 tablespoons orange marmalade, 2 tablespoons soy sauce, and 1 tablespoon rice wine vinegar. Add 1 tablespoon light brown sugar and 1 minced garlic clove to complete the base. The mixture should simmer over medium heat until it thickens to a syrupy consistency, taking about 15-20 minutes.

Grilling Steps

The swordfish steaks need a good brush of olive oil on both sides and generous seasoning with salt and pepper. Your grill should reach medium-high temperature (375°F). The seasoned swordfish goes on the grill for 12-17 minutes total, and you’ll need to brush it with the citrus glaze during the final 8-10 minutes of cooking. A perfectly cooked fish flakes easily with a fork while staying moist in its center.

Presentation Tips

The swordfish looks best slightly off-center on a white plate. The remaining glaze creates beautiful patterns around the fish. Your professional plating should include:

• Fresh herbs and citrus segments provide striking color contrast
• The fish gains elegant height when placed on wilted spinach
• A spoon or squeeze bottle helps create graceful swooshes or teardrop patterns with the glaze

Clean plate edges make the presentation shine. Grilled citrus segments and fresh microgreens complete this restaurant-quality dish beautifully.

Garlic Rosemary Grilled Swordfish

This classic combination of aromatic garlic and fresh rosemary will lift your grilling game by infusing deep flavors into succulent swordfish steaks.

Marinade Instructions

Mix 1/2 cup white wine with 5 minced garlic cloves and 2 teaspoons of chopped fresh rosemary. The flavor gets a boost when you add 1 tablespoon of extra virgin olive oil and 2 tablespoons of fresh lemon juice. Put the swordfish steaks in a glass dish and coat them generously with the marinade mixture. The fish should not marinate longer than 1 hour to maintain its texture.

Cooking Time

Your grill should reach medium-high heat (400°F). Pat the fish dry with paper towels after draining the marinade. This step ensures proper searing. Place the swordfish on clean, oiled grill grates. Let it cook covered for 4-6 minutes until you see grill marks appear. Flip it once carefully and grill 2-4 minutes more until the internal temperature hits 140°F. The fish should flake easily but stay firm.

Serving Suggestions

Let the grilled swordfish rest 2-3 minutes before serving. A drizzle of the remaining herb-infused oil over the fish adds an elegant touch. Here are some perfect pairings:

• Side dishes that complement:
  • Steamed vegetables tossed in olive oil
  • Israeli couscous with fresh herbs
  • Roasted potatoes seasoned with rosemary

Wine lovers can choose Sauvignon Blanc with its refreshing acidity that cuts through the fish’s richness. Pinot Noir works well too – its light fruitiness complements the herb-forward flavors. A crisp Mediterranean white wine makes another great choice that reflects the dish’s coastal roots.

Moroccan-Spiced Grilled Swordfish

Let’s explore the exotic flavors of North Africa with this authentic Moroccan-inspired grilled swordfish recipe. This dish brings together traditional spices and modern grilling techniques.

Moroccan Spice Blend

You can make an aromatic blend by mixing 2 teaspoons cumin powder, 1½ teaspoons turmeric, 1½ teaspoons hot paprika, 1 teaspoon sweet paprika, and ½ teaspoon black pepper. The depth of flavor improves with 2 teaspoons garlic powder and 1 teaspoon salt. This spice mixture stays potent up to 6 months in an airtight container stored in a cool, dark place.

Grilling Method

Start by mixing ½ cup olive oil, ½ cup lemon juice, and 6 minced garlic cloves to marinate the swordfish steaks. Add the Moroccan spices you prepared, along with ½ cup each of fresh parsley and cilantro. The fish needs at least 3 hours to soak up the flavors. Turn it occasionally.

Heat your grill to medium-high. Put the marinated swordfish on clean grates and grill it until the flesh flakes. This takes about 10 minutes per inch of thickness. Save ½ cup of marinade and spoon it over the cooked fish right before serving.

Accompaniments

Moroccan tradition calls for serving this dish with flavorful sides. Here are some great options:

• Couscous with grilled vegetables
• Traditional Moroccan bread (batbout)
• Fresh tomato salad (shlada)

Preserved lemon wedges and Moroccan-style roasted cauliflower are a great way to get more authentic flavors. The grilled swordfish looks amazing on a bed of saffron rice pilaf. Add fresh herbs and a drizzle of extra virgin olive oil as final touches.

Honey Mustard Grilled Swordfish

This honey mustard grilled swordfish recipe creates a perfect harmony between sweet and tangy flavors that highlight the fish’s natural richness.

Sauce Preparation

Mix a delicious honey mustard sauce by whisking 1/4 cup mayonnaise, 2 tablespoons grainy mustard, and 1 tablespoon honey together. The sauce’s flavor deepens with 1/2 tablespoon fresh lemon juice and a pinch of cayenne pepper. You can also try a bolder version by combining 1/3 cup whole grain mustard with 1/4 cup honey and 4 cloves of minced garlic.

Grilling Instructions

Preheat your grill to 375 degrees F. The swordfish steaks need a brush of olive oil and a generous seasoning of kosher salt and freshly ground white pepper. Set the fish on clean, oiled grates and grill it for 7-10 minutes per inch of thickness. The fish tastes best when you baste it with honey mustard sauce during the final 3-4 minutes of cooking.

Plating Ideas

Serve the grilled swordfish on a large platter and drizzle the remaining honey mustard sauce around the plate’s edges. These sides make the meal complete:

• Fresh vegetables:
  • Roasted asparagus
  • Cherry tomatoes
  • Carrot-radish slaw

Nutty toasted couscous or jasmine rice pairs beautifully with this dish. A sprinkle of finely chopped fresh parsley adds the finishing touch – serve right away to keep the fish hot and juicy. A medium-bodied white wine makes an excellent match for the honey mustard sauce’s sweet and tangy profile.

The internal temperature should hit 130°F for medium-rare or 145°F for well-done. In spite of that, swordfish dries out quickly, so watch your cooking time carefully.

Teriyaki Grilled Swordfish

“When ready, grill the fish steaks on high heat for 5 to 6 minutes on one side, turn over once and grill on the other side for 3 minutes or so” — Suzy Karadsheh, Founder and Recipe Developer at The Mediterranean Dish

Become skilled at Japanese-inspired grilling with this authentic teriyaki swordfish recipe that brings sweet, savory, and umami flavors together in one delectable dish.

Teriyaki Sauce Recipe

Make a traditional Japanese teriyaki sauce by combining equal parts (2 tablespoons each) of soy sauce, mirin, and sake. Add 1 tablespoon of sugar to balance the flavors. The sauce’s depth improves with 1 teaspoon of freshly grated ginger, which helps minimize any fishy taste. Let the mixture simmer over medium heat until it thickens slightly.

Grilling Steps

Pat the swordfish steaks really dry before cooking. Your grill should reach medium-high temperature. Sear the skin against the hot surface for 15 seconds. The fish goes skin-side down and grills for 4-5 minutes on the first side. A single flip and 3-4 more minutes of grilling should bring the internal temperature to 125-130°F (52-54°C).

Garnish Options

The grilled swordfish needs carefully chosen garnishes to improve both flavor and visual appeal. These authentic Japanese accompaniments work well:

• Fresh ingredients:
  • Shiso (perilla) leaves for brightness
  • Grated daikon radish to refresh the palate
  • Thinly sliced green onions for color contrast

Steamed rice and traditional sides like miso soup complete the meal. Grilled pineapple rings and sweet onion petals add extra dimension. The pineapple’s natural sweetness deepens its flavor profile while charred onions create a delightful contrast to the teriyaki glaze.

The caramelized teriyaki creates an irresistible umami sensation with perfectly grilled swordfish, so keep some sauce for the table. Any leftover sauce stays fresh in an airtight container in the refrigerator for up to one week.

Pesto-Crusted Grilled Swordfish

Transform your backyard into an Italian getaway with this pesto-crusted swordfish recipe. Fresh herbs and pine nuts create a delightful Mediterranean dish that brings authentic flavors to your table.

Pesto Preparation

A vibrant pesto sauce comes together by blending 2 cups fresh basil leaves, 2 large garlic cloves, and 1/4 cup pine nuts in your food processor. The sauce needs 1/3 cup nutritional yeast or grated Parmesan cheese – choose nutritional yeast for dairy-free or Parmesan for traditional flavor. The mixture becomes smooth as you stream in 1/3 cup extra-virgin olive oil while pulsing. A pinch of salt and pepper completes the seasoning.

Grilling Technique

Your grill should reach medium-high heat (355°F/180°C). The swordfish steaks need a light coating of olive oil and seasoning with salt and pepper. The fish cooks perfectly on clean, well-oiled grates for 6-8 minutes. This method yields a flaky texture without any flipping, unlike traditional recipes.

Serving Ideas

Each swordfish filet should rest on a bed of fresh basil pesto sauce with an even coating. The meal becomes exceptional with these complementary sides:

• Fresh sides that complement:
  • Cauliflower rice serves as a great low-carb option
  • Quinoa or brown rice adds nutritional value
  • Roasted vegetables taste amazing when tossed in extra pesto

A sprinkle of chopped fresh parsley adds the finishing touch. Wine lovers might enjoy a medium-bodied white wine that highlights the pesto’s herbaceous notes while respecting the fish’s subtle flavors.

The fish should flake easily with a fork while staying moist in its center. The internal temperature should reach 145°F for perfect doneness. Your leftover pesto stays fresh up to three days when stored in an airtight container.

Blackened Grilled Swordfish

Find the rich flavors of New Orleans cuisine in this classic blackened swordfish recipe. Bold spices blend with precise grilling techniques to create an unforgettable dish.

Blackening Seasoning

A genuine blackening blend comes together with 2 tablespoons smoked paprika, 1 tablespoon each of garlic powder and onion powder, 1 teaspoon ground dried thyme, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon dried basil, and 1 teaspoon dried oregano. This blend packs about 9 calories per serving. The seasoning stays fresh and potent in an airtight container.

Grilling Method

Brush the swordfish steaks with melted butter and coat them well with blackening seasoning. A cast iron skillet should be heated over medium-high heat until hot but not smoking. The seasoned fish needs 3-5 minutes on the first side to develop that signature blackened crust. Brush butter on the exposed side, add more seasoning, and flip with care. Cook another 2-3 minutes until the fish’s internal temperature reaches 145°F.

Side Dish Pairings

These carefully chosen sides will improve your blackened swordfish experience:

• Fresh and cooling sides:
  • Mango salsa adds tropical sweetness
  • Creamy coleslaw balances the heat
  • Grilled asparagus with lemon zest

A quinoa salad with cucumber and cherry tomatoes makes this a light yet filling meal. Traditional sides like cornbread muffins or sweet potato fries match the bold Cajun flavors. Wine lovers should pick a medium-bodied white that complements both the strong seasoning and the fish’s delicate flavors.

The high heat needed for blackening requires close attention. Your perfectly charred fish should have a crispy exterior while staying moist and flaky inside.

Mango Salsa Grilled Swordfish

Give your grilling game a tropical upgrade with this amazing swordfish recipe. The perfectly grilled fish comes together with a bright, homemade mango salsa. Your taste buds will transport you straight to a beachside restaurant with this explosion of flavors.

Fresh Salsa Recipe

The mango salsa starts with 2 ripe mangoes, peeled and cut into small cubes. Add 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2-3 tablespoons of fresh lime juice to the mix. A seeded and minced 1/2 jalapeño pepper adds the perfect kick. You can boost texture and color with 1/2 red bell pepper and 1 diced avocado. The flavors blend beautifully after the salsa rests in the refrigerator for 10 minutes.

Grilling Instructions

Your grill should reach medium-high temperature (375°-450°F). The swordfish steaks need a good brush of extra-virgin olive oil and generous seasoning with salt and pepper. Grill the fish on clean, well-oiled grates for about 4 minutes per side, adjusting for thickness. Beautiful char marks should develop while the fish stays moist. The perfect internal temperature lands between 140°-145°F.

Presentation

Serve the swordfish on warm plates and crown it with plenty of mango salsa. Fresh cilantro leaves and lime wedges make excellent garnishes. These side dishes complement the meal perfectly:

• Grilled corn with charred kernels
• Wild rice mixture with sautéed vegetables
• Fresh green salad with citrus vinaigrette

A crisp Riesling makes an excellent pairing – its subtle sweetness works magic with both the tropical salsa and meaty swordfish. The leftover salsa stays fresh for 3-5 days when stored in an airtight container.

Greek-Style Grilled Swordfish

Experience authentic Mediterranean flavors with this traditional Greek preparation. The recipe brings out swordfish’s natural sweetness through time-tested cooking methods.

Greek Marinade

Mix 1/2 cup fresh lemon juice with 1/2 cup extra virgin olive oil to create an authentic Greek marinade. Add 4 cloves of crushed garlic, 2 tablespoons chopped parsley, and 1 tablespoon each of chopped oregano, rosemary, thyme, and basil. The swordfish steaks should marinate in a glass dish or colander over a bowl in the refrigerator. This marinade will boost the fish’s natural flavors without overwhelming its delicate taste.

Cooking Method

Brush your grill with olive oil to prevent sticking. Cook the marinated swordfish on the hot grill for about 20 minutes, until the fish flakes easily when tested with a fork in its thickest part. Baste the fish often with the lemon-olive oil mixture to keep it moist. A loose cover of aluminum foil during grilling helps preserve the fish’s juiciness.

Traditional Accompaniments

Create a complete Greek feast with these Mediterranean sides:

• Classic Greek sides:
  • Traditional Greek salad with tomatoes and feta
  • Rustic bread to soak up the flavorful juices
  • Greek lemon rice or orzo

A drizzle of ladolemono sauce – Greece’s traditional olive oil-lemon dressing – makes this dish exceptional. Greek tavernas typically serve this dish with wilted greens dressed in olive oil and lemon juice. A crisp Assyrtiko from Santorini pairs beautifully with the grilled fish, its mineral notes complementing the flavors perfectly.

The fish should be cooked through yet remain moist. Your perfectly grilled swordfish will stay firm while flaking easily under gentle pressure. Any leftover marinade stays fresh in an airtight container in the refrigerator for up to 24 hours.

Chipotle Lime Grilled Swordfish

This smoky chipotle lime swordfish recipe will ignite your taste buds with its perfect balance of heat and citrus flavors.

Marinade Preparation

Mix 2 tablespoons olive oil with juice from 4 limes, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a zesty marinade. The depth of flavor improves when you blend 1 small can of chipotles in adobo sauce with 1 lime, 1 tablespoon olive oil, and 1 tablespoon lemon pepper. Two cloves of minced garlic will make the flavors pop. You can add ground cumin and chili powder to create more complexity.

Grilling Steps

Your outdoor gas grill should be smoking hot. The marinated swordfish needs 5-7 minutes of grilling per side on clean grates until it flakes easily with a fork. Thicker cuts might need more time to reach an internal temperature of 145 degrees F. Let the fish develop proper grill marks before moving it.

Serving Suggestions

The grilled swordfish pairs well with these carefully chosen sides:

• Fresh sides that improve the dish:
  • Fiesta corn salad adds vibrancy
  • Spicy cilantro cucumber salad provides cooling contrast
  • Spelt berries give hearty texture

Fresh cilantro sprinkled over each steak adds the finishing touch. Lime quarters on the side offer extra citrus punch. A medium-bodied white wine complements the bold chipotle flavors without overwhelming the fish’s delicate taste.

The unused chipotle marinade stays fresh in an airtight container for up to one week. The swordfish steak’s thickness can affect cooking times, so keep checking its internal temperature.

Herb-Crusted Grilled Swordfish

Create a delicious restaurant-quality herb-crusted swordfish that pairs fresh herbs with expert grilling techniques.

Herb Crust Mix

Mix 1 cup fresh white bread crumbs with 4 cloves of roasted garlic to start your flavorful herb crust. Add a fresh herb blend: 1 small bunch parsley, 1/4 cup chopped rosemary, and 2 tablespoons chopped thyme. The zest of 2 whole lemons goes in next, along with 1/2 teaspoon each of sea salt and black pepper. A drizzle of 1/3 cup extra virgin olive oil brings all ingredients together into an even mixture.

Grilling Instructions

Pat your swordfish steaks dry with paper towels. Coat each steak with 2 tablespoons Dijon mustard. Press the herb mixture firmly onto the fish’s sides until evenly coated. Your grill should reach 375 degrees Fahrenheit. Place the herb-crusted steaks on a well-oiled grate and cook for 10-15 minutes. The crust should turn golden brown and the fish should flake easily. Watch the temperature carefully – overcooked swordfish becomes dry and mealy quickly.

Wine Pairing

This herb-crusted swordfish deserves the perfect wine companion. Full-bodied California oaked Chardonnays match the herb crust’s complexity beautifully. White Burgundy makes another excellent choice, its buttery notes highlight the fish’s rich flavors. Red wine lovers might enjoy light-bodied Pinot Noir or Gamay, which pair surprisingly well with meaty fish dishes.

Simple sides like steamed vegetables or a light salad let this dish shine. A crusty bread helps soak up the herb crust’s delicious juices. The leftover herb mixture stays fresh up to three days in an airtight container in your refrigerator.

Comparison Table

Conclusion

These 15 grilled swordfish recipes show you how to create restaurant-quality seafood dishes at home with minimal effort. Each recipe brings unique flavors – from Mediterranean herbs to Asian-inspired marinades – while preserving the fish’s natural sweetness.

Perfect grilling comes down to temperature control and timing. The best results come from temperatures between 375-450°F, and cooking times of 7-15 minutes based on thickness. A reliable meat thermometer helps you hit the ideal internal temperature of 145°F consistently.

Swordfish’s firm texture makes it perfect for different cooking styles, sauces, and marinades. These recipes are easy to customize – you can swap herbs, adjust spice levels, or create fusion combinations with ingredients you have on hand.

Choose any recipe from this collection and follow the detailed temperature and timing guidelines. You’ll create an impressive seafood dinner that matches your favorite restaurant’s quality. Note that the secret to perfectly grilled swordfish is to avoid overcooking while developing beautiful char marks on the outside.

FAQs

Q1. What’s the ideal grilling method for swordfish? Preheat your grill to medium-high heat (375°-450°F). Brush the swordfish with oil and season as desired. Grill for 4-5 minutes per side for a 1-inch thick steak, or until it reaches an internal temperature of 145°F. Avoid overcooking to prevent dryness.

Q2. Which seasonings complement swordfish best? Swordfish pairs well with a variety of seasonings. Popular options include Mediterranean herbs like rosemary, thyme, and oregano; citrus-based marinades; and bold spices like paprika and cumin. Experiment with different combinations to find your favorite flavor profile.

Q3. How can I ensure my swordfish is properly cooked? Swordfish should be cooked until it flakes easily with a fork but remains moist. The internal temperature should reach 145°F. It’s important not to overcook, as swordfish can become dry quickly. A slight pink center is acceptable, as the fish will continue cooking after removal from heat.

Q4. Should I bring swordfish to room temperature before grilling? Yes, it’s recommended to let marinated swordfish come to room temperature before grilling. This ensures more even cooking throughout the fish. Remove it from the refrigerator about 15-30 minutes before grilling.

Q5. What are some good side dishes to serve with grilled swordfish? Grilled swordfish pairs well with a variety of sides. Consider light options like Greek salad, grilled vegetables, or citrus-infused couscous. For heartier meals, serve with roasted potatoes or wild rice. Fresh, crisp salads and steamed vegetables also complement the fish nicely.