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Grilled Swordfish Steaks served on a plate

Grilled Swordfish Steaks

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Grilled swordfish steaks are prepared quickly with a citrus-herb marinade that keeps the fish moist and flavorful. The dense texture holds up well to high heat grilling, delivering firm, flaky results in under 10 minutes of cook time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 swordfish steaks about 1 inch thick
  • 0.25 cup olive oil use regular olive oil for grilling
  • 2 tablespoons lemon juice fresh or bottled
  • 3 cloves garlic minced finely
  • 2 tablespoons fresh herbs parsley, thyme, or oregano, chopped
  • 1 teaspoon salt kosher salt preferred
  • 0.5 teaspoon black pepper freshly cracked preferred
  • 0.25 teaspoon chili flakes optional
  • 2 tablespoons butter optional, for finishing

Method
 

  1. Mix olive oil, lemon juice, minced garlic, chopped fresh herbs, salt, black pepper, and optional chili flakes in a bowl. Pour marinade over swordfish steaks in a shallow dish or zip-top bag. Marinate at room temperature for 15-30 minutes, flipping once halfway through.
    0.25 cup olive oil, 2 tablespoons lemon juice, 3 cloves garlic, 2 tablespoons fresh herbs, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.25 teaspoon chili flakes, 4 swordfish steaks
  2. Preheat grill or grill pan to medium-high heat (about 400°F). Oil grill grates with a paper towel soaked in olive oil held by tongs. Pat swordfish steaks dry with paper towels to remove excess marinade.
    0.25 cup olive oil, 4 swordfish steaks
  3. Place swordfish steaks on the hot, oiled grill grates. Cook for 3-5 minutes without moving until grill marks form and the fish easily releases from the grates when lifted with a spatula.
    4 swordfish steaks
  4. Flip steaks gently using a wide spatula in one smooth motion. Grill the second side for another 3-5 minutes until the internal temperature reaches 130-135°F at the thickest part using an instant-read thermometer.
    4 swordfish steaks
  5. Transfer grilled swordfish to a clean plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute and temperature to even out before serving.
    4 swordfish steaks

Notes

  • Pat the fish dry before grilling to ensure proper browning instead of steaming.
  • Do not press down on the fish while grilling to retain moisture and avoid drying out the texture.
  • Use an instant-read thermometer to pull fish at 130°F so it reaches 135°F while resting.

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