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.

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.

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 71 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.
Time
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course Main
Cuisine American
Serves 4

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.

Nutrition

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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Comments

  1. 5 stars
    First time with sword fish. Not always available and a little pricey so I figured I needed to follow a recipe. I followed yours. Wonderful. Thank you. I tend not to like strong flavored fish and this added just enough other flavors to even things out. Fabulous.

  2. Hello, I can’t wait to try this recipe tonight. I was wondering if you also have a recipe for the couscous it is plated on in the photo? I tried searching couscous on your site but didn’t see it. I am on mobile so I may have overlooked it. Thank you very much

  3. 5 stars
    Excellent! Marinated the fish for about 2 hours, grilled total of 11 minutes. Absolutely delicious. My husband is not a big fan of fish, he loved this. It’s a keeper.

  4. I am going to try this soon as my grill is set up for this summer. I previously have always used zesty Italian dressing as a marinade and probably will now just for convenience because it has always worked well for us and it tastes fantastic. Plus I don’t have to worry about separation of oils, etc. Enjoy no matter what we use anyway!

  5. 5 stars
    The marinade, swordfish and charcoal flavor from the grill married perfectly together. Easy, elegant, excellent!

  6. 5 stars
    Such a simple dish but absolutely fantastic. Made a lovely quick and flavoursome lunch for the two of us, on a frying pan in the kitchen. However will definitely be making this on the BBQ when we have guests. Will make a easy but elegant dish . Superb thank you.

  7. 5 stars
    Swordfish is one of my favorites! This recipe is so flavor filled and absolutely delicious! Can’t wait to make this again!

  8. 5 stars
    This was my first time trying swordfish. WOW so delicious! Thank you for introducing me to this new seafood. It turned out perfectly from following your recipe and instructions.

    1. 4-5 minutes per side over medium high heat or until fish is opaque and flakes easily with a fork!

  9. Dishes like this make grilling season my favorite! I can’t wait to fire up the grill!

  10. 5 stars
    I made this last night for my daughter and I. It was so tasty and the marinade made all the difference keeping the fish from drying out on the grill. Delicious!