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 kabobs, grilled corn on the cob and of course, seafood. Once you try this grilled swordfish, you’ll find yourself making it all summer long.

This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown.

A plate of grilled swordfish steaks topped with herbs.

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. Looking for more delicious seafood options? Check out my baked tilapia and classic cioppino recipes!

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.

Raw fish fillets on a plate.

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.

Swordfish steaks in a garlic and herb marinade.

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!

Swordfish steaks cooked on a grill pan.


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.

Grilled swordfish served with couscous and asparagus.

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 Swordfish Video

5 from 70 votes

Grilled Swordfish

AuthorSara Welch
A plate of grilled swordfish steaks topped with herbs.
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.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course Main
Cuisine American
Serves 4


  • 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


  • 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.


Calories: 295kcal | Carbohydrates: 7g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 606mg | Potassium: 725mg | Fiber: 1g | Sugar: 7g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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Recipe Rating


  1. 5 stars
    Excellent recipe for swordfish! The fish melted in my mouth! I used coconut aminos instead of soy sauce and a little garlic powder. Otherwise, followed recipe.

  2. 5 stars
    So delicious and easy to make! Found the recipe online and followed it pretty closely (I had to use garlic powder instead of fresh, didn’t have parsley, and chose to omit the salt). I used my tried and true method of grilling swordfish: 7 minutes on one side, 3 minutes on the other. Thank you!

  3. 5 stars
    Excellent recipe, excellent results. Cannot remember having a better swordfish steak. Steak was 1 lb, 1″ thick (fresh from Whole Foods). Used thermometer to cook to approx. 140 deg F internal temperature. Burners under the fish turned way down, the third burner up to regulate temperature between 350-400 F. Flipped twice and basted with leftover marinade. Didn’t have fresh thyme unfortunately, so used dried. Looking forward to the next time wife brings home swordfish. Thank you!

  4. Absolutely fantastic! I’ve been grilling seafood for many years. This is the second time I’ve made this. This recipe is at the top of my list.

  5. 5 stars
    I have grilled swordfish many times but i must say, this marinade was over the top! Simple ,yet so flavorful,fresh and delicious. It was extra special because I used the first of my lemon thyme and Italian parsley in the recipe . Thank you so much. I will make this again and again

  6. I made this today and I fell in love with it. My husband and I love swordfish and this just brought it to a whole new dimension. Will definitely make this again and again

  7. 5 stars
    This is so, so good, with really fresh swordfish! My only change would be to hold 2 TBSP of the non-garlic marine aside for serving – the sauce really makes the dish!

  8. 5 stars
    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.

  9. 5 stars
    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!