Grilled Swordfish


5 from 23 votes
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This easy grilled swordfish recipe cooks in less than 10 minutes and yields flaky and tender fish every single time.

Love to grill fish? Try my grilled tilapia, grilled Mahi Mahi, grilled haddock, and grilled rainbow trout next.

swordfish grilled.

Gear up for grilling season with my foolproof grilled swordfish recipe.

It’s an elegant fish that needs very little 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 really need to budget how often I cook it!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to grill swordfish
  4. Alternative cooking methods
  5. Arman’s recipe tips
  6. Storage instructions
  7. Frequently asked questions
  8. More delicious ways to enjoy seafood
  9. 8-Minute Grilled Swordfish (Recipe Card)

Why I love this recipe

  • Quick and easy. The swordfish steaks marinate quickly and cook easily on the grill without falling apart. Oh, and they take less than 10 minutes to cook.
  • Star-quality marinade. The swordfish steaks are infused with a simple mix of olive oil, fresh lemon, garlic, and soy sauce. 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. Best of all, it’s naturally low in fat and calories but rich in protein (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!
swordfish steak.

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 really make the presentation pop.

How to grill swordfish

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Make the marinade. Whisk the lemon juice, lemon zest, olive oil, soy sauce, and garlic in a small bowl, then pour it into a large ziplock bag. 

Step 2 – Marinate the swordfish. Pat the fish dry with a paper towel and season both sides with salt and pepper. Place it into the bag with the marinade, then set aside so the flavors can soak into the fish.

Step 3 – Grill. Brush the preheated grill grates with butter, then add the swordfish steaks. Grill until cooked through.

Step 4 – Season and serve. Remove the fish off the grill and brush it with melted butter. Season the top with freshly cracked black pepper and fresh parsley, then serve. 

how to grill swordfish.

Alternative cooking methods

As mentioned earlier, I prefer to cook these swordfish steaks on the grill, but I’ve tested this recipe using a skillet and the oven, so you can cook them year-round!

Stovetop method: Heat the butter in a cast iron skillet or grill pan over medium-high heat, then add the swordfish steaks and sear for 3 to 4 minutes per side. 

Oven method: Place the seasoned fish on a baking sheet lined with aluminum foil and bake in a preheated oven (180C/350F) for 20 minutes, flipping halfway through.

Arman’s recipe tips

  • You don’t need to grill the fish on a layer of foil as long as your grill is hot and the grates are clean and well-oiled. If you want to grill the steaks in foil packets, you can, but don’t forget to poke holes in the top to let the steam escape. 
  • Don’t be afraid to use frozen swordfish. The fish is flash-frozen once caught so 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 make sure it reaches an internal temperature of 145F.
  • Add herbs like dill, cilantro, fresh Rosemary, fresh thyme, and tarragon to give the marinade a vibrant pop of 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! Don’t forget 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. 

swordfish recipes.

Frequently asked questions

Can I marinate the fish for longer?

Yes, absolutely! While five minutes is ample for a quick and easy flavor boost, you can marinate the fish for up to 8 hours.

More delicious ways to enjoy seafood

swordfish recipe.

8-Minute Grilled Swordfish

5 from 23 votes
This easy grilled swordfish recipe cooks in less than 10 minutes and yields flaky and tender fish every single time. Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes



  • 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


  • Whisk together the lemon juice, lemon zest, olive oil, soy sauce, and garlic.
    swordfish marinade.
  • 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. Marinate the fish for at least 5 minutes or up to 8 hours.
    marinated swordfish.
  • 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 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.
    how to grill swordfish.
  • Remove from the heat and brush with melted butter and serve immediately.
    grilled swordfish.


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. 


Serving: 1servingCalories: 229kcalCarbohydrates: 4gProtein: 32gFat: 15gSodium: 726mgPotassium: 772mgFiber: 1gVitamin A: 387IUVitamin C: 17mgCalcium: 25mgIron: 1mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published February 2023, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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