Easy Grilled Swordfish

Swordfish is one of those underrated gems that I keep coming back to, especially when I want a dinner that feels special but doesn't take a lot of effort. It's hearty like a steak, mild in flavor, and holds up beautifully on the grill.

The marinade comes together in minutes using ingredients you probably already have, and you only need about 15 minutes to let it soak into the fish. From there, the grill does the heavy lifting. Serve it with grilled veggies, herbed rice, or a fresh summer salad, and you've got a balanced, high-protein meal that feels fancy without a ton of effort!

Want more grilled fish recipes? Try this Grilled Mahi Mahi, Sesame Soy Grilled Tuna, and Grilled Red Snapper!

Before You Get Started

• Use a different fish: If you can't find swordfish at the store, feel free to use another grill-friendly fish like salmon, mahi mahi, snapper, or tuna.
• Use a grill pan instead: If you don't have a grill, you can
• Don't forget the lemon juice: The acidity in lemon juice helps to break down the proteins in the fish, which makes it more tender and aids in digestion. It also adds a touch of brightness and enhances the rest of our flavors. Lime juice can be swapped in.

How to Buy Swordfish

Finding quality swordfish makes all the difference in this recipe, and it's easier than you might think. Here's what to look for and where to shop:

• Where to buy: Most grocery stores with a seafood counter carry swordfish steaks, especially in warmer months. For fresher cuts, check your local fish market or order online from reputable seafood vendors like Fulton Fish Market or Crowd Cow.
• What to look for: Choose center-cut steaks that are at least 1 inch thick for even grilling. The flesh should be firm, moist (not wet), and either ivory or light pink in color with no brown spots.
• Smell check: Swordfish should smell clean and like the ocean, not overly "fishy." A strong odor is a red flag for spoilage.
• Fresh vs. frozen: Frozen swordfish can be just as good as fresh if it's flash frozen at sea. If using frozen, thaw it overnight in the fridge and pat dry before marinating.

How to Grill Swordfish

Here's a quick step-by-step on how to grill swordfish so it comes out perfect every time:

1. Make the Marinade

In a bowl, whisk together olive oil, lemon juice, soy sauce, garlic, Italian seasoning, and black pepper.

2. Marinate the Swordfish

Place the swordfish steaks in a shallow dish. Pour the marinade over top and turn to coat both sides. Let it marinate for 15 to 20 minutes while you preheat the grill.

3. Preheat the Grill

Set your outdoor grill or grill pan to medium-high heat. If using a grill pan, let it heat for 5 to 10 minutes until hot.

4. Grill the Swordfish

Remove the fish from the marinade and gently scrape off excess garlic. Place the steaks on the grill and cook for 4 to 6 minutes per side, depending on thickness. The fish should be opaque and flake easily with a fork.

Using a Grill Pan Instead of a Grill

If you're cooking indoors, a grill pan works great for swordfish. Make sure it's heavy-duty (cast iron is ideal) and preheat it over medium-high heat for 5 to 10 minutes so you get those nice grill marks.

Lightly oil the pan or brush a bit of oil onto the fish to help prevent sticking. Flip the fish once during cooking and resist the urge to move it around too much. This helps it sear properly and cook evenly.

Grilled Swordfish Recipe Ideas

Looking for ways to switch up this recipe or take it over the top? Here are some of my top recommendations:

• Add fresh herbs: For added brightness and flavor, try adding freshly chopped herbs like parsley, chives, or dill.
• Spice it up: If you're looking for a little heat, feel free to add a dash of crushed red pepper flakes or cayenne pepper to the marinade. You could also add blackening seasoning or Cajun seasoning.
• Add garnish: For a show-stopping presentation, I like to add garnishes that provide both added flavor and a pop of color. Some of my favorite options include fresh parsley, lemon zest, and green onions.
• Serve it with sauce: This dish can be served with a variety of flavorful sauces like chimichurri, mango salsa, lemon butter sauce, and grilled corn salsa.

How to Store Cooked Swordfish

If you have leftovers from this dish, they can easily be stored both in the fridge and in the freezer. I like to use my leftover swordfish as the protein source in salads, rice bowls, and tacos. You will first want to allow it time to cool to room temperature, then you can either wrap it tightly in plastic wrap and aluminum foil or secure it in an airtight storage bag.Once properly secured, cooked swordfish can be safely stored in one of two ways:

• In the fridge for up to 3-4 days.
• In the freezer for up to 4 months. Thaw before reheating.
• Leftovers: Chop up the leftover swordfish and pile it into a tortilla with your favorite burrito fillings to make Fish Burritos!

What to serve with grilled fish?

When I am cooking on the grill, I like to make my side dishes there as well. That means easy clean-up, and that I am not running from the kitchen to the grill. Salads and make-ahead sides are also great options. Here are some favorites:

• Garlic Grilled Broccoli
• Grilled Cauliflower
• Easy Spring Mix Salad
• Fresh Broccoli Salad
• Grilled Asparagus
• Grilled Potatoes or Grilled Sweet Potatoes
• Grilled Summer Vegetables