The grilled swordfish steak is marinated with a combination of bright and savory flavors and then baked perfectly with char marks to prove it. This mouthwatering dish is marinated in just 15 minutes and marinated on the grill for 10 minutes, making it the ultimate healthy entree for any summer meal.
247 Cal 1 gram carbohydrate 16 grams of fat 25G protein 2
Easy-to-grilled Swordfish Recipe
Swordfish is one of the underrated gems I’ve been back to, especially when I want a special but put in a lot of effort in the dinner. It’s hearty like a steak, mild in flavor and full on the grill.
The marinade uses ingredients you may already have in a few minutes, and you only need about 15 minutes to dip it into the fish. From there, the grill made heavy moves. With grilled vegetables, herb rice or fresh summer salad, you have a balanced, high-protein meal effortlessly!
Want more grilled fish recipes? Try this grilled Mahi Cathedral, grilled tuna with sesame soy and grilled red snapper!
Before you begin
- Use another fish: If you can’t find swordfish in the store, feel free to use another grilled grilled fish such as salmon, Mahi Mahi, snapper or tuna.
- Use a barbecue pot instead: If you don’t have a grill, you
- Don’t forget lemon juice: The acidity in lemon juice helps break down protein in fish, making it tenderer and aids in digestion. It also adds brightness and enhances the rest of our flavors. Lime juice can be exchanged.
How to buy swordfish
Finding quality swordfish will be all the differences in this recipe and it is easier than you think. Here are the things to look for and where to shop:
- Where to buy: Most grocery stores with seafood counters carry swordfish steak with them, especially during the warmer months. For fresh cuts, check out the local fish market or order online from well-known seafood suppliers such as Fulton Fish Market or Zhongcao.
- What to look for: Choose a center-cut steak that is at least 1 inch thick, even with a barbecue. The meat should be hard, moist (not wet), ivory or light pink, without brown spots.
- Odor check: Swordfish should smell clean and like the ocean, rather than being overly “habitful”. Strong odors are red flags for spoilage.
- Fresh and frozen: If flashing at sea, frozen swordfish can be as good as fresh. If using freezer, melt in the refrigerator overnight and then dry before marinating.
How to grill swordfish
Here are a quick step-by-step process on how to grill swordfish to make it perfect every time:
1. Making marinade
In a bowl, stir together olive oil, lemon juice, soy sauce, garlic, Italian seasoning and black pepper.
2. Marinated swordfish
Place the swordfish steak in a shallow dish. Pour marinade on top and apply on both sides. While preheating the grill, let it marinate for 15 to 20 minutes.
3. Preheat grill
Set your outdoor grill or baking tray to medium heat. If using a baking tray, heat for 5 to 10 minutes until hot.
4. Barbecue swordfish
Remove the fish from the marinade and gently scrape off the excess garlic. Place the steak on the grill and cook for 4 to 6 minutes on each side, depending on the thickness. The fish should be opaque and can easily peel off with a fork.
Use a barbecue pan instead of a grill
If you are cooking indoors, the baking tray is perfect for swordfish. Make sure it is heavy duty (cast iron is ideal) and preheat it over medium heat for 5 to 10 minutes so you get those nice grills.
Gently give the pan oil, or brush a little oil over the fish to prevent it from sticking. Flip the fish once during cooking and resist the urge to move it too much. This helps it bake correctly and cook evenly.
Grilled Swordfish Recipe Ideas
Looking for a way to switch this recipe or put it on top? Here are some of my best suggestions:
- Add fresh herbs: To add brightness and flavor, try adding freshly chopped herbs such as parsley, chives or dill.
- Season it for flavor: If you are looking for a little heat, feel free to add a little bit of crushed red pepper flakes or chili to the marinade. You can also add blackened seasonings or Cajun seasonings.
- Add decoration: For a demonstration of the show, I like to add decor, which can provide both added flavor and color. Some of my favorite choices include fresh parsley, lemon zest and green onions.
- Serve in sauce: This dish can be served with a variety of delicious sauces such as Chimichurri, mango salsa, lemon butter sauce and grilled corn salsa.
How to store cooked swordfish
If you have leftovers for this dish, they can be easily stored in the refrigerator and refrigerator. I like to use the remaining swordfish as a source of protein for salads, rice bowls and tacos. You first want to give it time to cool to room temperature, then you can wrap it tightly with plastic wrap and aluminum foil, or secure it in a sealed storage bag. Once properly secured, cooked swordfish can be stored safely in two ways:
- In the refrigerator Up to 3-4 days.
- In the freezer Up to 4 months. Thaw before reheating.
- Leftovers: Cut the remaining swordfish and pile it into the tortilla with your favorite burrito stuffing to make a fish burritos!
What to eat with grilled fish?
I also like to make side dishes there when I cook on the grill. This means easy cleaning and I don’t go from the kitchen to the grill. The salad and the side are also a good choice. Here are some favorites:
Frequently Asked Questions
Below you will find answers to some of the most common questions about this healthy seafood recipe:
How do you know when the swordfish will be finished?
When the swordfish is cooked, it should be brown on the outside and slightly pink on the inside. On the thickest part of the fish, the meat thermometer should read 145°F to ensure it is fully cooked.
What is the best barbecue fish?
Strong fish such as swordfish, Mahi Mahi, snapper, salmon and tuna are the best fish. Exquisite fish like flounder and tilapia don’t support well on the grill, and they tend to collapse unless they are secured in foil.
Can you freeze cooked swordfish?
Yes. Like any cooked meat, swordfish should be stored in an airtight storage bag or wrapped tightly in a layer of plastic wrap, followed by a layer of aluminum foil. After proper storage, the cooked swordfish will remain fresh in the refrigerator for up to 4 months. To reheat, let it thaw in the refrigerator overnight, then heat the fish on the grill, on the stove or in the oven.
