How to Grill Grilled Swordfish Perfectly Every Time

If you’ve ever ended up with a dry, rubbery piece of swordfish, you are not alone. For years, I avoided cooking it at home because I thought it was too easy to ruin, but once you learn a few simple techniques, it quickly becomes one of the easiest, most rewarding meals you can make on the grill.

Swordfish is essentially the steak of the ocean. It’s thick, meaty, and holds up brilliantly to high heat, making it a dream for backyard grilling. Today, I’m sharing my exact method for how to grill grilled swordfish perfectly every time so you can get juicy, steak-like fish with crisp grill marks every single batch.

Why You’ll Love This Recipe

• Forgiving Meatiness: Unlike delicate flaky white fish like cod or tilapia, swordfish won’t fall apart through the grates.

• Simple Prep: A quick oil-and-herb rub is all it takes—no long marinades required.

• Fast Cooking Time: Dinner goes from the fridge to the table in under 15 minutes.

• Restaurant Quality: You get that rich, smoky flavor and deep sear without paying steakhouse prices.

Ingredients You’ll Need

I like to keep the ingredient list clean and light. Swordfish has a rich flavor that easily shines without being drowned in heavy sauces.

• Swordfish Steaks: Look for steaks that are 1 to 1.5 inches thick. Thinner cuts dry out before you can get a proper sear.

• Olive Oil: Extra virgin olive oil helps transfer heat quickly and keeps the seasonings stuck to the flesh.

• Fresh Lemon Juice & Zest: Lemon brightens up the natural richness of the fish. Always zest before you juice!

• Garlic: Minced fresh garlic adds an aromatic bite.

• Fresh Herbs: Dried herbs tend to burn quickly over direct flame. Fresh rosemary, oregano, or parsley work best.

• Kosher Salt & Fresh Black Pepper: Be generous with the salt right before the fish hits the grates to draw out flavor.

Ingredient Substitutions

• Fish Alternatives: If swordfish isn’t available at your counter, halibut steaks or thick tuna steaks follow this exact cooking time and temperature.

• Herbs: Fresh thyme or basil are wonderful stand-ins for oregano.

• Acid: White wine vinegar or lime juice works if you ran out of fresh lemons.

Equipment Needed

• A Clean Grill: A dirty grate is the number one reason fish sticks.

• High-Heat Oil for the Grate: Canola, vegetable, or avocado oil works best for oiling the hot bars.

• Tongs and a Thin Metal Spatula: A flexible fish spatula glides right under the steak without tearing the seared crust.

• Instant-Read Meat Thermometer: The ultimate insurance policy against dry fish.

How to Grill Grilled Swordfish Perfectly Every Time

Step 1: Prep the Fish and the Grill

Take your swordfish steaks out of the fridge 15 to 20 minutes before cooking. Cold fish drops the grill temperature instantly and causes the flesh to steam instead of sear. Pat the steaks thoroughly dry with paper towels—moisture is the enemy of a good crust.

Preheat your grill to high heat (around 400°F to 450°F). Scrub the grates clean with a wire brush.

Pro Tip: Roll up a paper towel, dip it in canola oil using tongs, and wipe down the grates 3 to 4 times right before putting the fish down. This creates a non-stick barrier.

Step 2: Season Generously

In a small bowl, whisk together 2 tablespoons of olive oil, the zest of one lemon, 2 minced garlic cloves, 1 tablespoon of chopped fresh herbs, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Brush both sides of the swordfish steaks evenly. You want a thin coat—too much oil will drip into the flames and cause flare-ups, which leave a soot-like taste on the fish.

Step 3: Sear Without Moving

Place the swordfish steaks directly over direct high heat. Close the lid and let them cook undisturbed for 4 to 5 minutes.

Resist the urge to poke, move, or flip the fish early. As the flesh sears, it will naturally release itself from the grate. If you pull and feel resistance, give it another 30 seconds.

Step 4: The Flip and Finish

Slide your spatula underneath the steak and flip smoothly. Cook for another 4 to 5 minutes on the second side.

Check for doneness using an instant-read thermometer inserted into the thickest part of the steak. Pull the fish off the grill when it reads 130°F to 135°F. The internal temperature will carry over to 145°F (USDA recommended) while resting. Overcooked swordfish turns chalky quickly, so watch the clock closely.

Step 5: Rest and Serve

Transfer the steaks to a clean plate, squeeze fresh lemon juice over the top, and let them rest for 5 minutes. This lets the juices redistribute throughout the steak so every bite stays tender.

Expert Tips for Success

1. Thick Cuts Are Key: Always ask your fishmonger for steaks that are at least an inch thick. Thin steaks overcook in the center before the outside browns.

2. Oil the Grate, Not Just the Fish: Double-oiling (coating the fish and wiping the grates) guarantees a clean release every single time.

3. Use the Zone Method: If your grill has hot spots, keep one burner on medium-low. If the outside of your fish is getting dark but the center is still translucent, move it over to the cooler side to finish gently.

Common Mistakes to Avoid

• Flipping Too Many Times: Flip once. Multiple flips destroy the sear and increase the odds of the steak sticking or tearing apart.

• Skipping the Thermometer: Swordfish visually looks done before it actually reaches safe temperatures, leading people to either pull it too early or leave it on until it’s dry.

• Using Heavy Marinades with Too Much Sugar: Sugar burns over high heat. Stick to oil, herbs, citrus zest, and garlic before cooking, saving sweet glazes or heavy sauces for after the fish comes off the heat.

Storage and Reheating Instructions

• Storage: Store cooled leftover swordfish in an airtight glass container in the refrigerator for up to 2 days.

• Reheating: Avoid the microwave if possible, as it makes the fish tough. Instead, place leftovers in a baking dish with a splash of water or broth, cover tightly with foil, and warm in a 300°F oven for 10 to 12 minutes until heated through. Alternatively, flake cold swordfish over a fresh green salad.

Estimated Nutrition Information

Serving Size: 1 steak (approx. 6 oz)

• Calories: 310

• Protein: 33g

• Total Fat: 18g

• Saturated Fat: 3.5g

• Carbohydrates: 2g

• Sodium: 480mg

• Found this recipe helpful? Pin it to your Grilling & BBQ or Seafood Dinner boards on Pinterest so you have it ready for your next cookout!*