You may think that grilling fish is somewhat tricky, and it can be, but swordfish, with its firm, steak-like texture stands up well to this method of cooking and you don’t need to be an expert to have it turn out perfectly.
Tips for Grilling Swordfish
Swordfish steaks cook through in less than ten minutes and all that’s needed to prepare them for the grill is a little lemon juice, olive oil, salt, and pepper.
- Preheat the grill: Start with clean grill grates and preheat to a high temperature.
- Season the fish: Drizzle the swordfish steaks with lemon juice and let them sit for a minute to absorb it, then rub both sides with olive oil and season with salt and pepper.
- Oil the grates: Even though you oiled the fish, it’s important to oil the grill grates too.
- Grill the swordfish: Grill until the steaks are opaque all the way through. Depending on thickness, 3-1/2 to 4-1/2 minutes per side should be plenty (don’t overcook).
- Top with compound butter: A compound butter melts over the fish just as it comes off the grill and adds extra flavor and moisture.
Swordfish FAQs
Swordfish steaks range in color from creamy white to pale pink and often have areas of dark flesh (called the bloodline) running through them. Look for steaks where those dark areas are more red than brown as this is a good indicator of freshness.
Most swordfish harvested from US and Canadian waters is sustainably fished and considered to be a good, eco-friendly choice by SeafoodWatch.org.
Swordfish should be cooked until it’s opaque all the way through, but watch it carefully to avoid overcooking and drying it out.
The skin on swordfish is very tough and while we recommend grilling with the skin on, it shouldn’t be eaten.
More Grilled Fish Recipes
- Swordfish Spiedini with Lemon Garlic Crumbs
- Soy Grilled Mahi Mahi (from Kalyn’s Kitchen)
Grilled Swordfish with Lemon-Basil Butter
Ingredients
- 2 swordfish steaks, 1-inch thick (about 2 lbs)
- Juice of 1/2 lemon
- Extra virgin olive oil
- Salt and freshly ground black pepper
For the lemon-basil butter:
- 4 tablespoons unsalted butter, softened
- 1 teaspoon freshly squeezed lemon juice
- Zest of 1 lemon
- 1/2 teaspoon garlic, minced (about 1/2 clove)
- 1/4 teaspoon salt
- 2 tablespoons minced fresh basil
Instructions
- Preheat a gas or charcoal grill to high heat.
- Cut each swordfish steak in half, drizzle with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside.
- Place the butter, lemon juice, lemon zest, garlic, salt and basil in a small bowl and combine well. Set aside until ready to serve.
- Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughout, 3-1/2 to 4-1/2 minutes per side. To avoid drying out the fish, do not leave unattended.
- Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill. Rest for 3 minutes before serving.
Recipe Notes
- Start with fresh fish: Swordfish steaks range in color from creamy white to pale pink and often have areas of dark flesh (called the bloodline) running through them. Look for steaks where those dark areas are more red than brown as this is a good indicator of freshness.
- Cook through, but don’t overcook: Swordfish should be cooked until it’s opaque all the way through, but watch it carefully to avoid overcooking and drying it out.
- Grill with the skin on but don’t eat: The skin on swordfish is very tough and while we recommend grilling with the skin on, it shouldn’t be eaten.
Jenn Corbin says
Absolutely delicious! My 15 year old grilled it to perfection. One of our new favorites! 🙂 Next time I will make additional sauce to put over rice.
Eileen Jenkins says
OMG, We always cook swordfish on the grill. I usually make an herb flavored olive oil which works well. This weekend was our anniversary so I just wanted something a little different. I tried your recipe & absolutely amazing. Fabulous taste yet so easy to make. Plated the fish over rice & the butter just oozed into it ( yes I made extra). Tonight i am using the extra to butter so rolls to make meatballs subs! Meatballs were yesterday’s project. Thank you so much so this flavorful, versatile recipe. No doubt it will be a go often.
Lynne Webb says
Hi Eileen,
Thanks for letting us know you enjoyed the recipe. I’ll have to try your tip of making extra basil butter to use on rolls for meatball subs. What a great idea!
Judy Miller says
OMG…I researched over 20 often complicated, overly complicated swordfish recipes before finding yours.
Bliss. Simple, but exquisitely seasoned. . Thanks for this terrific recipe. I’m adding it to my own “fave” recipes. And I’ll now follow all of your recommendations and tips.
Lynne Webb says
Hi Judy,
I’m so glad to hear that you enjoyed the swordfish and really appreciate you taking the time to leave a comment. Thanks!
Jeanne says
I made it in a pan on the stove. Extremely good. Thanks!
Lynne Webb says
Hi Jeanne,
Glad to know that the swordfish is good when prepared on the stove. Thanks for sharing!
Nicole M says
This is one of the best fish recipes I have ever made or tasted! Simple, easy and soooo yummy!
Jim says
This recipe is a hit. The fish was very moist and tasty. Will most definitely be making it again
Jaime says
This recipe is a winner ! The swordfish was very tasty and simple to make. I would definitely make this recipe again.
Roxanne says
This was truely very simple to make and the taste was phenomenal! Thank you !
Lynne Webb says
You’re welcome Roxanne. I’m so glad you to hear you liked it!
Cheryl says
This was delicious; my entire family loved it. I made it will skewers of grilled veggies (tomatoes and red onion, because that is what I had), cous cous, and an arugula salad. Super fast and easy. I’ll definitely keep this on my rotation for weeknights. Thank you!
Lynne Webb says
Hi Cheryl,
Glad you had success with the swordfish. The sides you served are a great choice – particularly the grilled veggies. Thanks for sharing!
Kelsey says
Hi! I live in an apartment without access to a grill.. is there any way to prepare the fish using maybe a cast-iron skillet? (I have an overabundance of patio grown basil and I definitely wanted to use this recipe!) Thank you for any assistance!
Lynne Webb says
Hi Kelsey,
I don’t see any reason why you can’t cook your swordfish steaks in a cast iron pan. Here’s what I would try:
Heat your pan on medium-high and coat the bottom with a bit of olive oil in addition to oiling the fish as directed in the recipe to avoid sticking.
Cook for 3-1/2 minutes on the first side, turn, and after 1-1/2 minutes, top with the lemon-basil butter, cover the pan and cook for another 1-1/2 to 2 minutes or until the fish is done.
Mary Tuerk says
Made this tonight for my family with quinoa/brown rice and a nice salad. Spot on delicious!
Linda says
I just made this for dinner and it was wonderful! First time cooking swordfish and this recipe was perfect. I followed it exactly. Thank you so much for posting!
Monica says
Just got done eating this awesome recipe was so. good!! Can’t wait to make it again
Betty says
We’ll be making this in about an hr.from now and I’m hoping someone will respond quickly. I’m not sure what you mean by cutting the steak in half. Like filleting it to make it thinner. Oh please someone, advise!
Lynne Webb says
Hi Betty,
No, you don’t want to make the steaks thinner – it’s just that sometimes a swordfish steak can weigh about 1 lb. Cut crosswise into 1/2 lb portions. Or cut after cooking, it’s totally up to you. Hope this helps.
Lina says
Love this recipe . . .
Tina says
Nice..I used my pesto that I make every year, add lemon and was fast and perfect! Thanks
Tina says
Nice..I used my pesto that I make every year, add lemon and was fast and perfect! Thanks
Ronnie says
This was such an excellent recipe that I made it last Monday and am making it again tonight! Fabulous, thanks for sharing
Lynne Webb says
Hi Ronnie,
I’m happy to hear you liked the recipe. Thanks for taking the time to leave a comment!
Jennie says
Love this recipe – the lemon basil butter adds so much bright flavor – serve to guests ~they will be very impressed!
Lynne Webb says
Hi Jennie,
Thanks for taking the time to get in touch. The lemon and basil really do brighten up the flavor of the swordfish – of course the butter can’t hurt either.
Donna says
Had this tonight, it was fabulous! (And I forgot thr basil!).