This grilled swordfish recipe makes thick, meaty steaks with a lightly charred exterior and a tender, juicy center. A quick lemon-herb marinade adds flavor without hiding the fish, and a hot, clean gas grill makes the cooking straightforward.
Ingredients
- 4 swordfish steaks, 1 inch thick (about 6 ounces each)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 garlic clove, finely grated or minced
- 1 tablespoon chopped fresh parsley, plus extra to serve
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges, for serving
Instructions
- Prepare the fish. Pat the swordfish dry with paper towels and check for any bones, removing them with clean tweezers if needed. If the steaks have a dark bloodline, you can trim it away for a milder flavor. Keep the fish refrigerated while you make the marinade.
- Make the marinade. In a small bowl, whisk together 2 tablespoons of the olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper. Put the steaks in a shallow dish or a resealable food-safe bag and coat them with the mixture. Refrigerate for 15 to 30 minutes. Do not leave fish in this acidic marinade for hours: the lemon can soften its texture.
- Heat the gas grill. Preheat the grill with the lid closed for about 10 to 15 minutes, aiming for medium-high heat, around 400 to 450°F. Clean the grates thoroughly, then oil them lightly using a paper towel held with long-handled tongs. Keep the towel away from open flames. Remove the fish from the marinade and let excess drip off; discard the used marinade.
- Grill the first side. Brush the steaks lightly with the remaining 1 tablespoon olive oil. Set them on the hot grates and close the lid. Grill without moving for about 4 to 5 minutes, until the fish releases fairly easily and has clear grill marks. If it sticks, give it another 30 seconds rather than pulling or scraping it off.
- Turn and finish cooking. Flip the steaks once with a wide, thin spatula or sturdy tongs. Close the lid and grill for another 3 to 5 minutes. Timing depends on steak thickness and grill heat, so begin checking early. For food safety, cook fish to an internal temperature of 145°F, measured with an instant-read thermometer in the thickest part. The flesh should be opaque and separate into flakes. Avoid relying on color alone, and do not overcook: swordfish can become dry quickly.
- Rest and serve. Transfer the steaks to a clean platter and rest for about 2 to 3 minutes. Scatter on extra parsley and serve with lemon wedges. Use clean serving utensils, not those that touched the raw fish.
Tips
- Choose evenly thick steaks. Pieces close to 1 inch thick cook at a similar rate and are easier to turn without breaking. If yours are thinner, start checking them after 2 to 3 minutes per side.
- Keep the grill hot and the grates clean. Fish is less likely to stick when the cooking surface is preheated, clean, and lightly oiled. A fish basket is helpful if your grates are widely spaced, but it is not essential.
- Adjust the flavor without over-marinating. Replace parsley with chopped dill or oregano, or use lime juice and zest instead of lemon. For a gentler citrus flavor, skip the juice in the marinade and squeeze lemon over the cooked fish.
- Use a thermometer. Swordfish steaks vary in thickness, and grill temperature changes with wind and lid openings. Check the thickest section and remove the fish once it reaches 145°F; extra time on the grill can make it tough.
Serving Suggestions
Pair the fish with sides that are ready by the time it comes off the grill. Grilled zucchini, asparagus, or bell peppers work well, as do a tomato and cucumber salad, simply dressed greens, or corn on the cob. For a heartier meal, serve it with couscous, rice, roasted potatoes, or warm crusty bread. A spoonful of salsa verde, olive relish, or plain yogurt mixed with herbs can add a cool, savory contrast. Keep lemon wedges on the table so everyone can adjust the brightness to taste.
Variations
- Garlic-herb: Add 1 teaspoon chopped fresh thyme or oregano to the marinade, or finish with a little extra parsley and olive oil.
- Smoky paprika: Whisk 1/2 teaspoon smoked paprika into the oil mixture. It adds warm, smoky notes that complement the grill without needing a long marinade.
- Mediterranean: Serve the cooked fish with chopped tomatoes, olives, and capers dressed with olive oil and lemon. Taste before adding extra salt because olives and capers are already salty.
- Simple citrus: Season the steaks with olive oil, salt, and pepper only, then finish with lemon or lime juice after grilling. This is a good option if you want the clean flavor of the fish to stand out.
Storage and Reheating
Refrigerate leftover swordfish in a shallow, airtight container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F. Eat it within 3 to 4 days. For best texture, reheat only the portion you plan to serve: cover it and warm gently in a 275°F oven until heated through, checking early to prevent drying. You can also flake cold leftovers into a salad or sandwich. Avoid repeatedly reheating the fish. Discard it if it has been left at room temperature beyond the safe window, or if its smell or appearance seems off. Cooked swordfish can be frozen in an airtight freezer-safe container for about 2 to 3 months, though its texture may soften after thawing; thaw overnight in the refrigerator.
Frequently Asked Questions
How long does swordfish take on a gas grill?
For steaks about 1 inch thick on a preheated medium-high grill, plan on roughly 7 to 10 minutes total, turning once. Thickness and grill heat matter more than the clock, so check the thickest part with a thermometer and cook to 145°F.
How can I stop swordfish from sticking?
Preheat the grill, clean the grates, and apply a thin coat of oil. Pat the fish dry before grilling and leave it in place until it releases more easily. Turning too soon can tear the surface, so wait another short interval if it resists.
Can I grill frozen swordfish?
Thaw it first for the most even cooking and best browning. Thaw the steaks in the refrigerator, not on the counter, then pat them dry before marinating. If you need to thaw quickly, keep the fish in a leakproof bag submerged in cold water and cook it promptly after thawing.
Should I close the lid while grilling?
Yes. Closing the lid helps maintain steady heat and cook the center while the outside browns. Open it only to turn the steaks and check doneness, since frequent opening can lower the grill temperature.
Can I make this recipe without lemon?
Yes. Use lime juice, or leave out the citrus and season the fish with olive oil, salt, pepper, and herbs. If you skip the acidic marinade, you can season shortly before grilling and serve the fish with a sauce or side dish that provides brightness.
What does properly cooked swordfish look like?
It should be opaque through the center and separate into flakes, while still looking moist. Appearance can be misleading, especially in thick steaks, so the reliable food-safety check is 145°F in the thickest part.