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TL;DR: Swordfish is the perfect fish for grilling because it is meaty, mild, and quick to cook. This simple 3-ingredient recipe delivers juicy, flavorful results in just 15 minutes. Learn how to grill swordfish like a pro, plus get tips on seasoning, marinades, doneness, and cooking from frozen.
Swordfish is a firm, meaty fish that's perfect for grilling. That makes it a favorite among seafood lovers looking for a satisfying, protein-rich meal. If you don’t know how to cook swordfish on the grill, you’re missing out!
With its steak-like texture and mild flavor, swordfish steaks hold up beautifully on the grill. It develops a deliciously smoky char while staying juicy and tender inside. You can shop our frozen swordfish steaks at the end of this recipe to make sourcing the highest quality seafood simple.
This easy grilled swordfish recipe brings out the natural flavors of the fish with minimal effort. It's perfect for weeknight dinners or backyard cookouts. Find the recipe below, then scroll to the bottom for answers to some common questions.
[[ recipeID=recipe-9kuhbws1y, title=Easy Grilled Swordfish ]]
To keep swordfish juicy on the grill, avoid overcooking and aim for medium doneness. Swordfish is a leaner fish and cooks quickly, taking only about 4 to 5 minutes per side, depending on thickness.
You can also baste with lemon butter or marinade during grilling to add flavor and moisture.
Grilled swordfish pairs well with bright, fresh seasonings like:
A citrusy marinade or spice rub with paprika, cumin, or chili flakes can add extra depth. As a general rule, seasonings that work well on grilled chicken or steak often complement swordfish beautifully.
Marinating swordfish is optional, but it can enhance both flavor and texture. A quick marinade (between 15 and 30 minutes) is plenty. Avoid long marination times with acidic ingredients , as they can break down the fish and make it mushy. Brushing your swordfish with some seasoned oil before cooking is also a great option for a flavor boost .
Swordfish is done when it turns opaque,flakes easily with a fork, and still feels firm. An internal temperature of 130 to 135°F is ideal for juicy, medium-cooked swordfish. Avoid cooking past 140°F to prevent dryness.
If you’re not using a thermometer, look for nice grill marks. The center of the fish should be just barely translucent.
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. See here for a walkthrough.
Yes, you can grill swordfish from frozen! However, for the best results, we recommend thawing the swordfish steaks first. Thawed swordfish cooks more evenly and allows for better seasoning penetration.
If grilling from frozen, rinse off any ice crystals. Then, brush the fish with oil and cook on medium heat. Allow extra time and flip the fish more frequently to ensure even doneness.
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You won't believe how easy it is to grill swordfish! Grilled swordfish is meaty, tender, and full of flavor. We call it the ”Prime Rib of the Sea” for a reason!
Here’s a simple recipe for swordfish on the grill that you can impress your friends and family with this summer.
Servings: 2 people
Keywords: Grilled, Swordfish
