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This easy grilled swordfish recipe cooks in less than 10 minutes and yields flaky and tender fish every time. It’s elegant and needs very little prep work to make it shine.
Gear up for grilling season with my foolproof grilled swordfish recipe. It’s an elegant fish that needs minimal seasonings to make it shine. Because it’s naturally meaty and mild flavored, it’s perfect for those who don’t love the fishy taste. My family ALWAYS requests this for fish night, and I need to budget how often I cook it!
Table of Contents
Why I love this recipe
- Quick and easy. The swordfish steaks marinate quickly and cook easily on the grill without falling apart.
- Star-quality marinade. The result is a savory, tangy, and pleasantly salty piece of fish!
- It’s good for you! Swordfish contains essential vitamins and minerals like niacin, B12, zinc, and omega-3 fatty acids (source).
- Multiple cooking methods. Like with my barramundi, while I prefer to use the grill, I’ve tested this recipe using the stovetop and also the oven!
If you love grilled fish, try my grilled tilapia, grilled Mahi Mahi, grilled haddock, and grilled rainbow trout next.
★★★★★ REVIEW
“Love this recipe. Swordfish is pricy, and I need a foolproof way to cook it. When it’s cooler, I use the grill pan.” – Mario
Ingredients needed
- Swordfish steaks. I prefer to get my swordfish from a fishmonger because I find the quality is unmatched. While you can get them from a grocery store, I suggest looking for the frozen steaks and thawing them to ensure maximum freshness.
- My homemade marinade. I use a mix of flavor boosters, including lemon (fresh lemon juice AND zest!), extra virgin olive oil, soy sauce, freshly minced garlic, kosher salt, and black pepper.
- Butter. Don’t skip the butter! It prevents the fish from sticking to the grill grates and infuses the steaks with even more succulence.
- Garnishes. To finish, the swordfish is dressed in butter, freshly cracked pepper, and parsley. Lemon wedges on the side make the presentation pop.
How to grill swordfish
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Whisk the lemon juice, lemon zest, olive oil, soy sauce, and garlic in a small bowl.
Step 2- Season the swordfish with salt and pepper. Place it into the bag with the marinade.
Step 3– Brush the preheated grill grates with butter, then add the swordfish steaks. Grill until cooked through.
Step 4- Grill until cooked through.
Arman’s recipe tips
- Use frozen swordfish. Once caught, the fish is flash-frozen, so it is super fresh once thawed. I recommend thawing it overnight in the fridge the day before cooking.
- You’ll know the swordfish is done when the flesh feels firm to the touch, becomes opaque on the outside, and is no longer pink in the middle. You can also use a meat thermometer to check and ensure it reaches an internal temperature of 145°F.
- Add herbs like dill, cilantro, fresh Rosemary, fresh thyme, and tarragon to give the marinade a vibrant, fresh flavor.
- Use condiments in the marinade. Like sesame oil, ginger, red pepper flakes, scallions, or sriracha.
- Swap the marinade and use my teriyaki sauce instead! Remember to baste more on top of the fish as it’s grilling.
Storage instructions
To store. Store the leftover cooked and cooled fish in an airtight container in the fridge for up to 3 days.
To freeze. Keep it in an airtight container and freeze it for up to 2 months. Thaw in the refrigerator before reheating.
Frequently asked questions
Yes, absolutely! While five minutes is ample for a quick and easy flavor boost, you can marinate the fish for up to 8 hours.
Swordfish fillets tend to be around 1 1/2 inches thick and 4-5 ounces in weight. They should take no more than 3 1/2 minutes per side to cook. Thicker or heavier fillets would take longer, so use a meat thermometer to check the doneness (145°F).
More delicious ways to enjoy seafood
- Baked sockeye salmon
- Blackened shrimp
- Sauteed shrimp
- Grilled cod
- Blackened tilapia
- Chilean sea bass
- Pan-seared orange roughy
- Or any of these seafood recipes
If you tried this Grilled Swordfish recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
8-Minute Grilled Swordfish
Video
Ingredients
- 4 swordfish steaks 4-6 ounces each
- 1 small lemon juiced
- 1 lemon zest
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
Instructions
- Whisk together the lemon juice, lemon zest, olive oil, soy sauce, and garlic.
- Pat dry the fish then season both sides with salt and pepper. Add the marinade to a ziplock bag and add the swordfish steaks in it. Let it sit while you prep the grill or marinate the fish for up to 24 hours.
- Heat a charcoal grill to medium-high heat. Alternatively, you can use a grill pan or cast iron skillet. Add the butter and once melted, add the swordfish steaks and cook for 3-4 minutes per side, until fully cooked. You'll know the fish is cooked once it flakes easily and is opaque in color. You can also check the internal temperature and look for 145F.
- Remove from the heat and brush with melted butter and serve immediately.
Notes
Nutrition
Originally published February 2023, updated May 2024, updated May 2025
Hm I never tried
Swordfish. I dont know if it can be bought in my country.