This recipe for grilled swordfish is a very simple procedure. Recipes with swordfish steaks don’t need to be complex or fancy. A great grilled swordfish meal comes down to selecting a fresh piece of fish, a few basic ingredients to compliment the swordfish flavor, and paying attention while grilling. Do that and you’ll have a fantastic meal. No need to be intimidated by a piece of fish because you rarely grill it.

How do you grill swordfish?

First thing to consider is the quality of the swordfish before you put it on the grill.  The most important swordfish steak characteristic I look for when purchasing swordfish is that small piece of muscle that is darker then the rest of the steak. If it has a nice red tint then I’m sold. If it has a dull brown coloring I’ll pass. Next thing I want to check is the smell. Swordfish is like any other fish. If it’s been sitting around it will have that funky fish smell. Smelly fish is a no no! Last item to look for is the thickness of the steaks. Swordfish steaks are usually about an 1 inch to an inch and a half. If you come across a slimmer cut then that just stay away because it will make grilling the swordfish difficult.

When preparing the fish for the grill I rub a small amount of olive oil on the fish and leave the skin on. However, the skin is tough and should be removed. You don’t want to eat it.

Swordfish Grill Temps

First thing to do when your ready to start is bring your grill up to 400 degrees. When grilling swordfish you don’t want a long grilling process, but you don’t want to bring the grill up to 500 degrees and accidentally burn the steaks. Once the grill hits 400 degrees put the swordfish over the direct heat.

Swordfish being grilled

Once you put the steaks on the grill, paying attention to the grill is very important. Don’t get distracted!  No one wants to buy a nice piece of fish to have it destroyed on the grill. An overcooked piece of swordfish is awful, so pay attention. 

You don’t want the fish to fall apart while grilling it. As I mentioned earlier, you want a nice thick cut of swordfish steak which will help prevent that from happening. You also want to be very gentle when you rotate and flip the fish. Save the slamming of the protein around the grill for a beef or pork rib day! After 3 minutes carefully rotate your fish 90 degrees and then after another 3 minutes flip the swordfish.

After delicately flipping the steaks on the grill it’s time to add the other ingredients. I first squeeze a lime over the 4 steaks. Next I add the spices and then finish with a slice of butter. Close the grill cover for the last 6 minutes to let the butter melt onto the fish.

Swordfish topped with butter on the grill

Internal Temp Swordfish

You want your swordfish to be 130 degrees F for a medium doneness. When you take your fish off the grill it will continue to cook which may bring the temp up to 135 degrees F which would be medium well. The U.S. Department of Agriculture recommends an internal swordfish temp of 145 degrees Fahrenheit.  Anything over that temp you are starting to take a chance of turning your nice firm piece of swordfish into a tough tasteless mess so keep an eye on the temp.

Swordfish steaks with butter and herbs

Does swordfish need a marinade?

Grilled Swordfish stands up very well by itself and doesn’t need any elaborate sauces or marinades. This simple recipe for swordfish of butter and herbs is all you need to enjoy this seafood treat. The last thing you want to do is overpower the flavor of the fish by dumping a bunch of sauce on all over the swordfish steaks. The combination of butter, dried herbs, lime and a pinch of salt is all you need.

What is dried lime zest?

The one ingredient that might not be sitting in your spice rack that is used in this recipe is lime zest. I highly recommend you pick up a bottle. Dried lime zest is the rind of the lime that has been dehydrated. It gives a great tart kick to recipes. I use it in a lot of sauces and in fish dishes. In this dish when its rehydrated by the warm butter the flavors really open up. It’s fantastic! It makes you feel like you’re sitting outside on the beach with the warm ocean breeze hitting your face while you are enjoying a cool cocktail.

Swordfish steaks on the grill

Once and awhile you need to splurge. For some people that might be on a fancy car or trip. For me it’s that moment in time when I’m standing at the fish counter and the monger politely asks if I’m being helped. On most occasions I would respond and ask for a pound of good old fashion salmon. Don’t get me wrong I love salmon, but it feels so much better to every once and awhile blurt out the words “I’ll take two swordfish steaks!” Don’t look at the price per pound. Just order the swordfish to take home to the grill. Enjoy!

If you like this post about how to grill swordfish steak check out these other posts from Searmarks by clicking the links below….

Grilled Monkfish

Calamari on the Grill

Print Recipe

Grilled Swordfish

By searmarks – Serves: 4

Prep Time: 5 minutes – Cooking Time: 12 minutes

This recipe is for grilled swordfish steaks that are super easy to prepare.

Ingredients

• 4 8 ounce swordfish steaks
• 4 slice of butter
• Juice of one lime
• Dehydrated Lime Zest
• Dill
• Salt

Instructions

1

Place the swordfish steaks over direct heat on a 400 degree grill

2

Grill for 5 minutes and then rotate the steaks and grill for another 5 minutes

3

Gently flip the swordfish steaks

4

Place one piece of butter on each piece of fish

5

Juice one lime over the swordfish steaks

6

Sprinkle the lime zest, dill, and salt over each piece of fish

7

Grill for another 5 minutes with the grill cover down

8

Plate the fish

Notes

I use a gas grill for this recipe to ensure even cooking of the swordfish