Seafood

Grilled Swordfish

Succulent, meaty swordfish steaks are marinated in a bright blend of lemon, garlic, and fresh herbs before being charred to perfection. This restaurant-quality dish brings a taste of the Mediterranean coast right to your backyard grill in less than 30 minutes.

Prep

15m

Cook

10m

Serves

Calories

380kcal

Qty	Ingredient
4 pieces 800 g	Swordfish Steaks (1-inch thick)
0.25 cup 60 ml	Extra Virgin Olive Oil
3 cloves 9 g	Fresh Garlic, minced
1 large 1 unit	Lemon, juiced and zested
1 tbsp 2 g	Fresh Rosemary, finely chopped
1 tbsp 2 g	Fresh Thyme, finely chopped
1 tsp 5 g	Sea Salt
0.5 tsp 1 g	Black Pepper
0.5 tsp 1 g	Smoked Paprika

2 Method

Step 1. Pat the swordfish steaks dry with paper towels to ensure a proper sear and prevent steaming.

Step 2. In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika.

Step 3. Place the steaks in a shallow glass dish or a resealable plastic bag. Pour the marinade over the fish, ensuring all sides are well-coated. Let marinate at room temperature for 15-20 minutes.

Step 4. Preheat your grill to medium-high heat (approximately 400-450°F) and lightly oil the grates using a paper towel dipped in vegetable oil.

Step 5. Remove the steaks from the marinade and place them on the hot grill. Cook for 4-5 minutes on the first side without moving them to develop a nice char.

Step 6. Flip the steaks and cook for another 4-5 minutes, or until the internal temperature reaches 145°F (63°C) and the meat is opaque throughout.

Step 7. Transfer the swordfish to a plate and let rest for 3-5 minutes before serving with fresh lemon wedges and a drizzle of fresh olive oil.

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Do not over-marinate the fish; the acidity in the lemon juice will begin to 'cook' the delicate proteins and make the texture mushy if left longer than 30 minutes.
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Ensure your grill grates are very clean and well-oiled to prevent the meaty fish from sticking.
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For the best results, look for swordfish steaks that are at least 1-inch thick, which allows for a great exterior sear without overcooking the center.
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Let the fish rest for a few minutes after grilling to allow the juices to redistribute for a moister bite.

? FAQ

How do I know when the swordfish is fully cooked?

The most reliable method is using an instant-read thermometer. Swordfish is perfectly cooked when it reaches an internal temperature of 145°F. Visually, the meat should be opaque and should flake easily with a fork.

Can I use a grill pan instead of an outdoor grill?

Absolutely. Use a cast-iron grill pan over medium-high heat. Ensure the pan is preheated until very hot before adding the fish to achieve those characteristic grill marks.

Should I remove the skin before grilling?

It is recommended to leave the skin on during the cooking process as it helps keep the steak together. You can easily peel it off or cut around it once the fish is on the plate.

What are the best side dishes for grilled swordfish?

Mediterranean flavors pair beautifully with roasted asparagus, a light quinoa salad, garlic mashed potatoes, or a simple Greek salad with feta and olives.