This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.
During the warmer weather months, I grill at least once a week. Some of my favorite foods to grill include steak, corn and of course, seafood. Once you try this grilled swordfish, you’ll find yourself making it all summer long.
One of my all time favorite types of seafood is swordfish, especially grilled swordfish. This mild flavored delicacy soaks up all of the flavors in the marinade, and pairs perfectly with a variety of starch and vegetable options.
How do you make grilled swordfish?
To make the marinade, whisk together olive oil, honey, soy sauce, garlic, lemon zest and fresh herbs. Reserve some of the marinade for later use. Place swordfish steaks in the marinade, and let them sit for at least 30 minutes, or up to 8 hours. Cook the swordfish on a grill until done, then brush with reserved marinade and serve.
How do you know if swordfish is done?
Swordfish is done when the flesh has turned opaque and flakes easily with a fork. It’s important not to overcook your fish, or it can become dry. You can also gauge if your fish is done by using a thermometer. A probe inserted into the thickest part of the fish should read 145 degrees F.
Tips for the perfect fish
- This marinade can be made up to 3 days before you plan to use it. Simply store the marinade in the fridge until you’re ready to add your swordfish. The olive oil may solidify in the fridge, if this happens, leave the marinade at room temperature for about 20 minutes before you use it.
- You can use other types of seafood in this marinade such as halibut, salmon, shrimp and scallops.
- I use a microplane to quickly grate my lemon zest.
- You can use whatever herbs you have on hand such as green onions, basil or dill.
- I typically grill my swordfish outdoors when the weather is nice, and indoors on a non stick grill pan on cold days. Either way will work just fine!
HOW TO KEEP FISH FROM STICKING TO THE GRILL
If you’re using an outdoor grill, you’ll want to take care to make sure that your fish does not stick to the grates.
- Make sure your grill grates are very clean. If there are bits of old food left on the grilling surface, the swordfish will be more likely to stick.
- Brush your grill grates with vegetable oil before you place the fish on the grill.
- Make sure your grill is pre-heated before you add the fish.
Is grilled swordfish healthy?
Swordfish is a great choice for a healthy diet. It’s low in calories, fat and carbs, and high in protein. This variety of fish contains many nutrients such as Vitamin B12, zinc and Omega-3 fatty acids.
I typically serve my swordfish with rice or pasta, and add a green vegetable on the side such as asparagus or broccoli. This is a simple yet totally satisfying meal that the whole family will love!
More grilling recipes to try
- Grilled Vegetables
- Cilantro Lime Grilled Chicken
- Garlic and Herb Grilled Zucchini
- Grilled Eggplant
- Marinated Grilled Chicken Wings
Grilled Swordfish Video
Grilled Swordfish
Ingredients
- 4 swordfish steaks 4-6 ounces each
- 1/4 cup olive oil
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 teaspoon lemon zest
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon minced garlic
- lemon wedges for serving
Instructions
- Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
- Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
- Add the swordfish to the marinade.
- Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
- Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
- Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
- Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.
Jim Dolliver says
I will definitely try this. I wanted to thank you for saying to use a glass vessel to marinate the swordfish. I hate using plastic bags one time and then throwing them away.
Mrs V says
Tried this tonight. Followed the recipe exactly and WOW super flavorful, moist and delicious.
Paris says
This recipe is SO good and flavorful. Our goto marinate when making grilled swordfish.
Katy says
Wonderful marinade flavors! I used a grill pan as we have rain now.
Debra says
This was excellent! I followed the recipe exactly.
It will be in our rotation because we live by the ocean
Pam says
The swordfish was perfectly cooked and tasted fabulous! Thank you for sharing your expertise and recipe!
Zaneta says
Omg! This recipe is amazing!!!! Thank you very much. Tasted like from the restaurant. I am so happy.
Gretchen Webster says
We absolutely loved this! Swordfish is a special occasion meal for us because it’s over fished, but we splurged and hit the jackpot with this recipe! I followed the instructions almost exactly except for the soy sauce substitution of fish saue. We didn’t find it too salty at all. I also only marinated it 20 minutes because several other recipes suggested the acid can break down the flesh and make it mushy. I think the honey put this recipe over the top along with all the other ingredients. Thank you so much!