Swordfish Steaks are meaty, tender, and full of flavor. There’s a reason we call them the “Prime Rib of the Sea”! These fish have an exceptional fat content, which means they are fantastic when seared on the grill.
If you don’t like “fishy” tasting or flaky fish, swordfish is a great alternative. Cooking swordfish on the grill can help you achieve a meaty texture and smokey flavor that is sure to satisfy your seafood craving.
The BEST part is that it is incredibly easy to do this at home! Just THREE ingredients and ready in 15 MINUTES. The hardest part of the whole thing is finding the right quality swordfish to cook (that’s where we come in…).
Read on for our best tips and tricks for making the best simple grilled swordfish recipe.
Tips for Grilling Swordfish
Grilling fish can feel like a daunting task because of its flaky texture. While it’s true that some fish have a tendency to fall apart over the grill grates, swordfish is surprisingly easy to cook this way.
Here are some of our favorite tips for cooking swordfish on the grill:
Shop for swordfish steaks
Unlike salmon or halibut, swordfish is primarily cut into steaks to be sold. These thick pieces lend themselves well to being grilled. Make sure to purchase high-quality swordfish steaks for the best flavor and texture.
At North Coast Seafoods, our swordfish steaks are quick frozen to lock in peak freshness, texture, and flavor. You can easily keep them in your freezer and thaw them in the fridge overnight before it’s time to heat the grill.
Marinate or dry season
Swordfish has a mild, sweet flavor that can complement a number of ingredients. You can choose to make a marinade if you like your fish to be more moist. Get inspired by global ingredients like soy sauce for an Asian feel or lemon juice and oregano to transport you to the Greek isles.
You can also simply season your fish with your favorite spices and a generous amount of olive oil.
It’s important to make sure your swordfish is thawed to room temperature before grilling to promote even cooking. Additionally, have olive oil on hand and make sure your fish isn’t dry to prevent it from sticking to the grill grates.
Time to grill
Before it’s time to cook, you should let your grill preheat for about 20 minutes. For swordfish, a medium-high heat is perfect for cooking the fish and achieving beautiful and delicious grill marks on the exterior.
Make sure to have plenty of neutral oil on hand and brush down your fish so it doesn’t stick to the grill grates. From there, let the swordfish cook for 4-5 minutes per side until the internal temperature is 145°F. A meat thermometer can come in handy during this step if you’re unsure. Remember that “carry over cooking” will bring the internal temperature of the fish up an additional 10-15 degrees once it is taken off the heat.
As you can see, grilling swordfish is surprisingly easy! After adding finishing touches like some lemon zest and additional sides, you can have a complete meal ready in under 30 minutes.
WATCH OUR HOW TO GRILL SWORDFISH RECIPE BREAKDOWN VIDEO BELOW!
2 8 ounce Skinless Swordfish steaks patted dry of any excess moisture
Canola oil (or other neutral oil)
to taste Kosher salt and fresh cracked black pepper
Prepare a charcoal grill or preheat your gas grill to medium-high heat and scrape clean.
Pat both sides of your swordfish steaks dry with a paper towel. Brush one side with oil and season with salt and pepper.
Place Swordfish on grill, oiled side down. Brush top of steak with oil and season with salt and pepper.
Grill over direct heat for about 2 minutes. Reposition steaks for some fancy looking grill marks. Cook for another 2 minutes.
Flip and cook for approximately 4 more minutes.
Chef Tip: To check Swordfish is cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
Serve with your choice of side and enjoy immediately!