This recipe is a really simple, yet incredibly flavorful way to cook swordfish.
You may think that grilling fish is somewhat tricky, and that's true, 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.
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.
Our simple compound butter, flavored with lemon zest and basil, melts over the fish just as it comes off the grill, adding a fresh, lemony quality that complements the flavor of the swordfish perfectly.
Did you know? The average swordfish weighs between 50 and 100 pounds and its sword makes up about a third of its overall length. Most swordfish harvested from US and Canadian waters is sustainably fished and considered to be a good, eco-friendly choice by SeafoodWatch.org.
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.
PrintGrilled Swordfish with Lemon-Basil Butter
Swordfish is a great choice for grilling, and topped with a herb butter flavored with fresh basil and lemon zest, it makes an outstanding meal, with very little fuss.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dishes
Ingredients
- 2 swordfish steaks, 1-inch thick (about 2 lbs)
- Juice of 1/2 lemon
- Extra virgin olive oil
- Kosher 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.
- Allow to rest for 2 to 3 minutes before serving.
Jim says
This recipe is a hit. The fish was very moist and tasty. Will most definitely be making it 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
★★★★★
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!).