8-Minute Grilled Swordfish

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!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 229kcal

Author Arman Liew

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.

Video

Notes

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.

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.

Nutrition