How to Grill Swordfish Like a Pro: 5 Mouthwatering Tips

Are you tired of ending up with dry, rubbery swordfish that disappoints your dinner guests? Many home chefs struggle with this magnificent seafood, but it doesn’t have to be that way. This guide to grilling perfect swordfish will transform your seafood game with techniques that guarantee moist, flavorful results every time. Keep reading to discover expert tips on selection, preparation, and grilling techniques that will elevate your swordfish from ordinary to extraordinary.

Why This Swordfish Grilling Recipe Works

• Uses readily available swordfish steaks that won’t break the bank
• Requires minimal marination time (just 15 minutes) for maximum flavor
• Versatile enough for quick weeknight dinners or impressive weekend gatherings
• Delivers restaurant-quality results with simple techniques anyone can master
• Focuses on maintaining moisture in this lean fish

Choosing the Right Swordfish for Grilling

Best Cuts for Grilling Swordfish

When selecting swordfish, look for steaks that are approximately 1 to 1½ inches thick. This thickness allows for perfect grilling without drying out the fish. Swordfish is typically sold as steaks cut from larger loins, making it ideal for grilling due to its firm, meaty texture.

Buying Tips for Quality Swordfish

• Look for flesh that has a firm texture and pinkish-beige to white color
• Fresh swordfish should have minimal “fishy” odor
• Avoid steaks with brown spots or discoloration
• Sustainable options include North Atlantic and Hawaiian swordfish
• If possible, buy from a reputable fishmonger who can tell you when the fish was caught

Substitutions for Swordfish

If swordfish isn’t available, you can substitute other firm-fleshed fish:

• Mahi-mahi
• Tuna steaks
• Halibut
• Shark (though less sustainable)

Swordfish Grilling Ingredients & Prep

Swordfish Prep Essentials

Before marinating, pat the swordfish steaks dry with paper towels to remove excess moisture. This helps seasonings adhere better and promotes better browning on the grill. If your steaks have a dark bloodline (the reddish area), you can leave it intact as it adds flavor, though some prefer to remove it.

Marinades for Grilling Swordfish

• Lemon garlic marinade:

  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 3 minced garlic cloves
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

• Mediterranean herb marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh herbs (rosemary, thyme, parsley)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Marinate swordfish for 15-30 minutes only – any longer and the acids can begin to “cook” the fish.

Pantry Staples for Perfect Swordfish

• Quality olive oil (for marinades and brushing the grill)
• Fresh lemons for juice and zest
• Sea salt and freshly ground black pepper
• Dried herbs like oregano, thyme, or herbes de Provence
• Paprika or smoked paprika for color and flavor

Step-by-Step Swordfish Grilling Instructions

Pre-Cooking Swordfish Prep

1. Remove swordfish from refrigerator 15-20 minutes before grilling to take the chill off
2. Pat steaks dry with paper towels
3. Apply marinade and let sit for 15-30 minutes
4. Just before grilling, pat excess marinade off the surface (to prevent flare-ups)

Swordfish Grilling Method

1. Preheat grill to medium-high heat (400-425°F)
2. Clean and oil grill grates thoroughly to prevent sticking
3. Place swordfish steaks on the hot grill
4. Grill for 5-6 minutes on the first side without moving
5. Carefully flip using a fish spatula
6. Grill for an additional 3-4 minutes on the second side

Swordfish Doneness Check

Swordfish should be cooked to an internal temperature of 145°F. Unlike salmon or tuna, swordfish should not be served rare. The fish is done when it’s opaque throughout but still moist. A good test is to gently insert a fork into the thickest part – it should flake easily but not be dry.

Resting Grilled Swordfish

Allow your grilled swordfish to rest for 3-5 minutes after removing from the grill. This helps the juices redistribute throughout the fish, ensuring a moist result. Cover loosely with foil while resting to keep warm.

Pro Tips for Perfect Grilled Swordfish

Avoiding Tough or Dry Swordfish

• Don’t overcook! This is the #1 mistake people make with swordfish
• Baste with olive oil or butter during the last minute of grilling
• Consider using a two-zone fire: sear on direct heat, then finish on indirect heat
• Avoid pressing down on the fish with your spatula (this squeezes out moisture)

Tool Recommendations for Swordfish Grilling

• Fish spatula with a thin, flexible edge for easy flipping
• Instant-read thermometer for precise doneness
• Grill basket for smaller pieces or delicate portions
• Spray bottle with water to tame flare-ups

Storage & Reheating Grilled Swordfish

Grilled swordfish is best eaten immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results when reheating, warm gently in a 275°F oven until just heated through. Add a splash of water or broth to help maintain moisture.

Looking for more seafood grilling inspiration? Check out our extensive recipe collection with everything from simple weeknight meals to showstopping seafood feasts!

Flavor Variations for Grilled Swordfish

Spicy Grilled Swordfish

• Cajun-style: Use 2 tablespoons Cajun seasoning in your marinade
• Chipotle-lime: Add 1-2 minced chipotle peppers in adobo to your marinade with lime juice
• Blackened: Coat swordfish in blackening seasoning and cook in a cast-iron skillet on the grill

Healthy Adaptations

• Low-carb/Keto: Serve with cauliflower rice and avocado
• Paleo: Use coconut aminos instead of soy sauce in Asian-inspired marinades
• Mediterranean diet: Serve with olive oil, lemon, capers, and fresh herbs

Global Swordfish Flavor Profiles

Serving Suggestions for Grilled Swordfish

Perfect Side Dishes

• Fresh sides: Grilled asparagus, Mediterranean couscous salad, or roasted cherry tomatoes
• Starches: Lemon herb rice pilaf, grilled sweet potatoes, or crusty bread for soaking up juices
• Sauces: Chimichurri, citrus butter, or fresh salsa verde

Beverage Pairings

• White wines: Crisp Sauvignon Blanc, unoaked Chardonnay, or Albariño
• Rosé: Dry Provençal-style rosé
• Beer: Light wheat beers or citrusy IPAs

For the most flavorful seafood recipes that will impress your family and friends, be sure to visit Recipes Foody for our complete collection of tested and perfected dishes.

FAQs About Grilling Swordfish

Can I grill frozen swordfish?

It’s best to fully thaw swordfish before grilling. Place frozen steaks in the refrigerator 24 hours before cooking for the best results. If you must cook from frozen, allow for approximately 50% more cooking time and use lower heat to ensure even cooking.

How do I fix overcooked swordfish?

If you’ve overcooked your swordfish, try serving it with a flavorful sauce to add moisture—a simple lemon butter sauce or a fresh salsa can help salvage slightly dry fish. For severely overcooked fish, consider flaking it and using in fish cakes or tacos.

How thick should swordfish steaks be for grilling?

The ideal thickness for grilled swordfish steaks is 1 to 1½ inches. Thinner steaks cook too quickly and are prone to drying out, while thicker steaks may require indirect heat to cook through without burning the exterior.

Can I grill swordfish on a gas grill?

Absolutely! Gas grills work wonderfully for swordfish. Preheat to medium-high heat (400-425°F), ensure the grates are clean and well-oiled, and follow the same cooking times as you would for a charcoal grill.

Is grilled swordfish safe for everyone?

Swordfish contains higher levels of mercury than some other seafood, so the FDA recommends limiting consumption, especially for pregnant women, nursing mothers, and young children. For most adults, enjoying swordfish occasionally (1-2 times per month) is considered safe.

Conclusion

Now that you’re armed with these professional tips for grilling swordfish, you’re ready to create a seafood masterpiece that’s moist, flavorful, and perfectly cooked. Remember the key points: select quality steaks, marinate briefly, use high heat, and—most importantly—avoid overcooking.

Don’t wait to put these techniques to use! Fire up your grill tonight and impress your family and friends with restaurant-quality swordfish that’s sure to become a regular in your cooking rotation. And once you’ve mastered this technique, be sure to explore our other seafood recipes for more delicious inspiration.

Footer: This article on how to grill swordfish like a pro was carefully crafted to help home cooks achieve restaurant-quality results. For more delicious recipes and cooking tips, visit Recipes Foody and follow us on social media.