Grilled swordfish is the star of summer dinners—firm, meaty, and ready to soak up bold flavors. Whether you’re craving zesty citrus marinades, smoky spice rubs, or herb-infused butter bastes, we’ve got 20 mouthwatering recipes to fire up your grill game. From quick weeknight meals to weekend showstoppers, these dishes will make swordfish your new go-to. Ready to dive in? Let’s get grilling!
Grilled Swordfish with Lemon Herb Butter
Craving something that screams summer but tired of the same old burgers and dogs? Let’s dive into a dish that’ll make your taste buds do a happy dance and impress anyone lucky enough to snag an invite to your BBQ.
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick)
- A generous glug of olive oil (about 2 tbsp)
- The juice of 1 lemon (about 2 tbsp, because we’re not monsters)
- A couple of garlic cloves, minced (because garlic is life)
- A handful of fresh parsley, chopped (for that pop of color)
- A pinch of salt and a crack of black pepper (to make everything right in the world)
- 4 tbsp of unsalted butter, softened (for that velvety finish)
Instructions
- Fire up your grill to medium-high heat (around 400°F) because we’re not cooking these beauties over a sad, lukewarm flame.
- While the grill’s getting hot, mix the softened butter, lemon juice, minced garlic, and chopped parsley in a bowl. Season with salt and pepper. This is your lemon herb butter – aka the secret weapon.
- Brush both sides of the swordfish steaks with olive oil and season them lightly with salt and pepper. This isn’t just for flavor; it’ll help prevent sticking. Pro tip: Pat the fish dry before oiling for better grill marks.
- Place the swordfish on the grill and cook for about 4-5 minutes per side. You’re looking for those gorgeous grill marks and the fish to release easily when it’s ready to flip. No sticking means you’re doing it right.
- Once off the grill, immediately top each steak with a dollop of your lemon herb butter. Watch it melt into every nook and cranny. Pro tip: Let the fish rest for a couple of minutes before serving to let the juices redistribute.
- Serve with an extra lemon wedge on the side because we’re fancy like that. Pro tip: This pairs beautifully with a crisp, cold salad or some grilled veggies.
Flaky, juicy, and bursting with bright, herby flavors, this grilled swordfish is a showstopper that’s surprisingly simple to pull off. Try serving it over a bed of quinoa or with a side of garlic bread to sop up all that buttery goodness.
Spicy Grilled Swordfish Tacos
Spicy grilled swordfish tacos are here to shake up your taco Tuesday (or any day, really) with a fiery kick and a whole lot of flavor. Imagine the ocean’s bounty meeting a smoky grill, all hugged by a soft tortilla—yeah, it’s that good.
Ingredients
- 1 lb swordfish steak, because we’re fancy like that
- A couple of tbsp of olive oil, for that slick grill action
- A splash of lime juice, for a zesty punch
- 2 cloves of garlic, minced, because garlic is life
- A pinch of salt and pepper, to keep things balanced
- 1 tsp of chili powder, for that spicy vibe
- 1/2 tsp of cumin, because depth is key
- 4-6 small tortillas, your taco’s cozy blanket
- A handful of cilantro, for that fresh finish
- 1/2 cup of diced mango, because sweet and spicy is a match made in heaven
Instructions
- Preheat your grill to a medium-high heat (about 400°F), because we’re not playing around here.
- In a bowl, mix the olive oil, lime juice, minced garlic, salt, pepper, chili powder, and cumin. This is your flavor bomb—don’t skimp.
- Coat the swordfish steak with the marinade, making sure it’s fully dressed for the party. Let it sit for 10 minutes; patience is a virtue.
- Grill the swordfish for about 4-5 minutes on each side. You’re looking for those sexy grill marks and a firm, flaky texture.
- While the fish is grilling, warm up your tortillas on the grill for about 30 seconds each side. Nobody likes a cold taco.
- Once the swordfish is done, let it rest for a couple of minutes before slicing it into taco-sized pieces. This keeps all those juicy flavors locked in.
- Assemble your tacos: tortilla, swordfish, a sprinkle of cilantro, and a generous topping of diced mango. The mango is not just a topping; it’s a game-changer.
Ready to dive in? These tacos bring the heat, the sweet, and everything in between, with the swordfish’s meaty texture playing the star role. Serve them up with an extra lime wedge on the side for those who dare to amp up the zest.
Grilled Swordfish with Mango Salsa
Feast your eyes and your taste buds on this showstopper that’s as easy to make as it is to devour. Grilled swordfish gets a tropical twist with a vibrant mango salsa that’ll have you dreaming of beachside dinners—no passport required.
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick)
- A couple of ripe mangoes, diced
- Half a red onion, finely chopped
- A handful of fresh cilantro, chopped
- A splash of lime juice (about 2 tbsp)
- A drizzle of olive oil (about 1 tbsp)
- A pinch of salt and pepper
Instructions
- Preheat your grill to a medium-high heat (around 400°F) to get those perfect grill marks without overcooking.
- While the grill heats up, toss the diced mangoes, red onion, cilantro, and lime juice in a bowl to make the salsa. Set it aside to let the flavors mingle.
- Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. This is your moment to ensure every bite is as flavorful as the last.
- Grill the swordfish for about 4-5 minutes on each side. You’ll know it’s ready when it flakes easily with a fork but still feels firm to the touch.
- Let the fish rest for a couple of minutes off the grill. This little patience test ensures all those juicy flavors stay locked in.
- Top each swordfish steak with a generous spoonful of mango salsa right before serving. The contrast of the warm fish and cool salsa is a game-changer.
Who knew elegance could be so effortless? The swordfish is meaty yet tender, while the mango salsa adds a sweet and zesty pop that’s downright addictive. Serve it over a bed of quinoa for a hearty meal that’s as nutritious as it is delicious.
Garlic Butter Grilled Swordfish Steaks
Alright, let’s dive into the ocean of flavor with a dish that’s sure to make your taste buds do a happy dance. Garlic Butter Grilled Swordfish Steaks are the superheroes of the seafood world, combining the boldness of garlic with the richness of butter to create a meal that’s both luxurious and surprisingly easy to whip up.
Ingredients
- 2 swordfish steaks, about 1 inch thick
- A generous glug of olive oil
- A couple of tablespoons of butter, because why not?
- 3 garlic cloves, minced (or more if you’re a garlic fiend)
- A splash of lemon juice
- A pinch of salt and a crack of black pepper
- A sprinkle of fresh parsley, chopped (for that fancy finish)
Instructions
- Preheat your grill to a medium-high heat, aiming for about 400°F. You want it hot enough to get those gorgeous grill marks but not so hot that your swordfish turns into a charcoal briquette.
- While the grill heats up, pat your swordfish steaks dry with a paper towel. This little step is a game-changer for getting that perfect sear.
- Rub each steak with olive oil, then season both sides with salt and pepper. Think of it as giving your fish a little spa treatment before the main event.
- Place the steaks on the grill and let them cook for about 4-5 minutes on the first side. You’re looking for a nice golden crust before you flip.
- Flip the steaks and cook for another 4-5 minutes on the other side. Swordfish is like the Goldilocks of seafood – it needs to be just right, not too rare and not overcooked.
- While the fish is doing its thing, melt the butter in a small saucepan over low heat. Add the minced garlic and cook until it’s fragrant, about 1 minute. Stir in the lemon juice for a zesty kick.
- Once the swordfish is done, brush each steak with the garlic butter mixture. Be generous – this is where the magic happens.
- Garnish with chopped parsley for a pop of color and freshness.
Unbelievably tender with a buttery, garlicky crust that’ll have you swooning, these swordfish steaks are a showstopper. Serve them alongside a crisp salad or over a bed of quinoa for a meal that’s as nutritious as it is delicious. And hey, if you’re feeling extra, a glass of white wine wouldn’t hurt either.
Grilled Swordfish with Chimichurri Sauce
Ready to dive into a dish that’s as bold and adventurous as your summer plans? Grilled swordfish with chimichurri sauce is here to shake up your dinner routine with its juicy, meaty texture and that vibrant, herby kick we all crave when the grill’s fired up.
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick, because nobody likes a wimpy steak)
- A generous glug of olive oil (about 2 tbsp, but let’s not get too scientific)
- A couple of garlic cloves, minced (more if you’re into that)
- A handful of fresh parsley, finely chopped (about 1/2 cup, packed)
- A splash of red wine vinegar (2 tbsp, for that tangy zing)
- A pinch of red pepper flakes (because we like it spicy)
- Salt and freshly ground black pepper (to make everything better)
Instructions
- Fire up your grill to medium-high heat (around 400°F, or until you can hold your hand over the grill for about 3 seconds before pulling away).
- While the grill heats, mix the olive oil, minced garlic, chopped parsley, red wine vinegar, red pepper flakes, salt, and pepper in a bowl to make the chimichurri sauce. Set aside to let the flavors marry.
- Season both sides of the swordfish steaks with salt and pepper, then lightly brush with olive oil to prevent sticking.
- Grill the swordfish for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t flip it more than once to get those perfect grill marks.
- Remove the swordfish from the grill and let it rest for a couple of minutes. Tip: This keeps it juicy, so don’t skip it!
- Slather the chimichurri sauce over the swordfish right before serving. Tip: Extra sauce on the side for dipping never hurt anybody.
Lusciously tender with a charred exterior, this swordfish is a textural dream paired with the bright, herby chimichurri. Serve it atop a bed of quinoa or with grilled veggies for a meal that’s as colorful as it is delicious.
Mediterranean Grilled Swordfish Skewers
Venture into the realm of grilled perfection with these Mediterranean Grilled Swordfish Skewers, where the ocean meets the grill in a symphony of flavors that’ll make your taste buds dance the flamenco.
Ingredients
- 1.5 lbs of swordfish, cut into 1.5-inch cubes (because size matters when it comes to skewers)
- A generous glug of olive oil (about 1/4 cup, but who’s measuring?)
- A couple of cloves of garlic, minced (or more, we don’t judge)
- A splash of lemon juice (freshly squeezed, please, no cheating)
- A handful of fresh parsley, chopped (for that pop of color and freshness)
- 1 tsp of dried oregano (the Mediterranean magic dust)
- Salt and pepper (the dynamic duo of seasoning)
- Wooden skewers, soaked in water for 30 minutes (to prevent a BBQ disaster)
Instructions
- Fire up your grill to medium-high heat (around 375°F to 400°F, because precision is key).
- In a bowl, mix the olive oil, garlic, lemon juice, parsley, oregano, salt, and pepper. This is your flavor bomb—handle with care.
- Toss the swordfish cubes in the marinade until they’re fully dressed for the flavor party. Let them mingle for 10 minutes (no more, no less).
- Thread the marinated swordfish onto the soaked skewers, leaving a little space between each cube for even cooking (crowding is rude).
- Place the skewers on the grill. Cook for 3-4 minutes per side, or until the fish is opaque and has those sexy grill marks.
- Tip: Don’t play with your food too much. Let the skewers cook undisturbed to get those perfect grill marks.
- Tip: If your grill is a flare-up fanatic, keep a spray bottle of water nearby to tame the flames.
- Tip: Swordfish is like the steak of the sea—cook it just until done to keep it juicy and tender.
Now, these skewers are ready to steal the show. The swordfish is tender with a smoky char, while the marinade brings a zesty, herby punch that’s downright addictive. Serve them over a bed of couscous or with a side of grilled veggies for a meal that screams summer.
Grilled Swordfish with Pineapple Glaze
Oh boy, are you in for a treat with this Grilled Swordfish with Pineapple Glaze that’s about to make your taste buds do a happy dance. It’s the perfect blend of sweet, tangy, and smoky that’ll have you forgetting all about your grill’s previous occupants (sorry, burgers).
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick, because nobody likes a flimsy fish)
- A generous glug of olive oil (for that slick, non-stick magic)
- 1 cup of pineapple juice (the sweeter, the better)
- 2 tbsp of honey (nature’s sticky gold)
- A splash of soy sauce (for that umami oomph)
- A couple of garlic cloves, minced (because vampires)
- 1 tsp of ginger, grated (for a little zing)
- Salt and pepper (the dynamic duo of seasoning)
Instructions
- Fire up your grill to a medium-high heat, aiming for about 375°F. You want it hot enough to sear but not so hot that your swordfish turns into a charcoal briquette.
- While the grill heats up, whisk together the pineapple juice, honey, soy sauce, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat and let it bubble away until it’s reduced by half and gloriously sticky, about 10 minutes. Tip: Keep an eye on it; this glaze has a sneaky tendency to go from perfect to burnt in seconds.
- Brush both sides of the swordfish steaks with olive oil and season them with salt and pepper. This is your fish’s spa treatment before it hits the grill.
- Place the swordfish on the grill and cook for about 4-5 minutes per side. You’re looking for those gorgeous grill marks and a firm, opaque center. Tip: Only flip once. Swordfish is like a good relationship—it doesn’t like to be messed with too much.
- During the last 2 minutes of grilling, brush the pineapple glaze over the swordfish, letting it caramelize into a sticky, sweet crust. Tip: Reserve a little glaze for serving because, let’s be honest, more is more when it comes to flavor.
- Remove the swordfish from the grill and let it rest for a couple of minutes. This gives the juices a chance to redistribute, ensuring every bite is as moist as the last.
Now, the moment of truth. The swordfish should be tender yet meaty, with a caramelized crust that’s a perfect contrast to the juicy, flaky interior. Serve it atop a bed of coconut rice for a tropical twist that’ll transport you straight to island time.
Cajun Spiced Grilled Swordfish
Ready to dive into a dish that’s as bold and adventurous as your taste buds? Cajun Spiced Grilled Swordfish is here to shake up your seafood game with a kick that’ll have you coming back for seconds (and maybe thirds).
Ingredients
- 2 swordfish steaks, about 1 inch thick
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 1 tablespoon of Cajun seasoning (because we’re not messing around with flavor)
- A pinch of salt (just to make everything pop)
Instructions
- Preheat your grill to a fiery 400°F – we’re aiming for those perfect grill marks.
- While the grill heats up, give your swordfish steaks a little love rub with olive oil, lemon juice, Cajun seasoning, and that pinch of salt. Tip: Let them sit for about 10 minutes to soak up all that goodness.
- Place the steaks on the grill and let them cook for about 4-5 minutes on each side. Tip: Don’t poke them too much; let them develop a nice crust.
- Check for doneness by seeing if the fish flakes easily with a fork – no guesswork here.
- Pull them off the grill and let them rest for a couple of minutes. Tip: This keeps all those juicy flavors locked in.
Look at that – you’ve just made a dish that’s got the perfect balance of smoky, spicy, and succulent. Serve it up with a side of grilled veggies or over a bed of zesty quinoa for a meal that’s as nutritious as it is delicious.
Grilled Swordfish with Avocado Lime Sauce
Brace yourselves, seafood lovers, because this grilled swordfish with avocado lime sauce is about to become your summer obsession. It’s like the ocean and a tropical vacation had a delicious love child, and you’re invited to the feast.
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick)
- A generous glug of olive oil
- A couple of limes (you’ll need their zest and juice)
- 1 ripe avocado
- A small handful of cilantro, chopped
- A pinch of salt and a crack of black pepper
- A splash of water (to thin the sauce if needed)
Instructions
- Preheat your grill to a fiery 450°F. Swordfish loves a good sear, so don’t skimp on the heat.
- While the grill heats up, rub the swordfish steaks with olive oil and season both sides with salt and pepper. This is their spa treatment before the big show.
- Zest and juice those limes into a blender. Add the avocado, cilantro, a pinch of salt, and blend until smooth. If it’s too thick, a splash of water will loosen it up. Taste and adjust seasoning—this sauce is the star.
- Grill the swordfish for about 4-5 minutes per side. You’re looking for those gorgeous grill marks and a firm, opaque center. No flipping more than once, or the fish might stick or fall apart.
- Let the swordfish rest for a couple of minutes off the grill. This keeps all those juicy flavors locked in.
- Slather the avocado lime sauce over the swordfish or serve it on the side for dipping. Either way, it’s a match made in heaven.
Unbelievably creamy meets perfectly charred in this dish, with the sauce adding a zesty kick that cuts through the richness of the fish. Try serving it over a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is Instagram-worthy.
Grilled Swordfish with Tomato Basil Relish
Ever find yourself staring at your grill, wondering if it’s time to upgrade from burgers to something that’ll make your neighbors peek over the fence? Let’s dive into a dish that’s as easy to love as it is to make, perfect for those summer nights when you want to feel fancy without the fuss.
Ingredients
- 1.5 lbs of swordfish steaks (because size matters)
- A couple of ripe tomatoes, diced (the juicier, the better)
- A handful of fresh basil leaves, chopped (no, dried won’t do)
- A splash of olive oil (extra virgin, please)
- 1 tbsp of balsamic vinegar (for that tangy kick)
- Salt and pepper (to make everything right in the world)
Instructions
- Preheat your grill to a medium-high heat of about 400°F. You want it hot enough to sear but not to incinerate.
- While the grill heats up, mix the diced tomatoes, chopped basil, olive oil, and balsamic vinegar in a bowl. Season with salt and pepper to taste. This is your relish, so make it relish-able.
- Season the swordfish steaks generously with salt and pepper on both sides. They’re about to meet their maker.
- Place the swordfish on the grill. Cook for about 4-5 minutes on each side. You’re looking for those gorgeous grill marks and a firm but tender texture.
- Once done, let the swordfish rest for a couple of minutes. This isn’t laziness; it’s letting the juices redistribute like a good gossip.
- Top each steak with a generous spoonful of your tomato basil relish. The colors alone will make your plate Instagram-worthy.
Zesty, juicy, and with just the right amount of char, this grilled swordfish is a summer soirée on a plate. Serve it with a side of grilled veggies or over a bed of quinoa for those pretending to be healthy. Either way, it’s a win.
Honey Soy Glazed Grilled Swordfish
So, you’ve decided to grill something that’ll make your taste buds do a happy dance, huh? Let’s dive into this honey soy glazed grilled swordfish that’s as easy to make as it is to devour.
Ingredients
- A couple of swordfish steaks (about 1 inch thick)
- A generous glug of soy sauce
- A good squeeze of honey
- A splash of olive oil
- A pinch of garlic powder
- A dash of black pepper
Instructions
- Fire up your grill to a medium-high heat, aiming for about 375°F. No grill? A grill pan on your stove will do the trick.
- While the grill heats, whisk together the soy sauce, honey, olive oil, garlic powder, and black pepper in a bowl. This is your magic glaze.
- Brush both sides of the swordfish steaks with the glaze. Pro tip: Let them sit for a minute to soak up all that goodness.
- Place the steaks on the grill. Cook for about 4-5 minutes on the first side. You’ll know it’s ready to flip when the edges start to look opaque.
- Flip the steaks and brush the top with more glaze. Grill for another 4-5 minutes. Tip: Don’t over-flip. Swordfish likes its personal space.
- Check for doneness by giving the steak a gentle poke. It should feel firm but still have a little give. Another tip: If it flakes easily with a fork, it’s done.
- Remove from the grill and let it rest for a couple of minutes. This lets the juices redistribute, making every bite succulent.
Killer texture meets killer flavor in this dish. The swordfish is meaty yet tender, with a caramelized crust that’s downright addictive. Serve it over a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious.
Grilled Swordfish with Cilantro Lime Marinade
Ever find yourself staring at the grill, wondering how to jazz up your seafood game? Let’s dive into a dish that’s as bold in flavor as it is easy to whip up, perfect for those summer nights when you want to impress without the stress.
Ingredients
- 1.5 lbs of swordfish steaks (about an inch thick, because nobody likes a wimpy steak)
- A generous glug of olive oil (about 1/4 cup, but who’s measuring?)
- The juice of 2 limes (freshly squeezed, unless you’re into that bottled sadness)
- A handful of cilantro, chopped (more if you’re a cilantro fiend)
- 2 garlic cloves, minced (because garlic is life)
- A splash of soy sauce (about 1 tbsp, for that umami kick)
- A pinch of salt and a couple of cracks of black pepper (to make everything pop)
Instructions
- In a bowl, whisk together the olive oil, lime juice, cilantro, garlic, soy sauce, salt, and pepper. This is your marinade, aka the magic potion.
- Place the swordfish steaks in a shallow dish and pour the marinade over them. Make sure each steak is getting some love. Cover and let them chill in the fridge for at least 30 minutes (up to 2 hours if you’re patient).
- Preheat your grill to medium-high (about 400°F). You want it hot enough to get those gorgeous grill marks but not so hot that your fish turns into charcoal.
- Grill the swordfish for about 4-5 minutes per side. No flipping more than once – let it do its thing. The fish should flake easily with a fork when it’s ready.
- Let the swordfish rest for a couple of minutes off the grill. This keeps all those juicy flavors locked in.
Dig into this dish and you’ll be greeted with swordfish that’s perfectly charred on the outside, tender and flaky on the inside, with a zesty cilantro lime kick that’ll have you dreaming of beachside dinners. Serve it over a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious.
Grilled Swordfish with Roasted Red Pepper Sauce
Just when you thought your grill couldn’t get any more heroic, along comes this swordfish to save your dinner from the mundane. With a roasted red pepper sauce that’s as vibrant as your personality, this dish is ready to dazzle your taste buds and your Instagram followers.
Ingredients
- 1.5 lbs of swordfish steaks (because size matters)
- A couple of red bell peppers (for that saucy magic)
- 2 cloves of garlic (minced, not smashed)
- A splash of olive oil (the good stuff)
- 1 tbsp of lemon juice (for a zesty kick)
- A pinch of salt and pepper (to keep things interesting)
Instructions
- Preheat your grill to a fiery 450°F because we’re not playing around here.
- While the grill heats up, roast those red peppers over an open flame until they’re charred and sassy, about 10 minutes. Tip: Let them sweat in a covered bowl for 10 minutes post-char for easy peeling.
- In a blender, combine the peeled peppers, garlic, olive oil, lemon juice, salt, and pepper. Blend until smoother than your pickup lines. Tip: If the sauce is too thick, a little water can loosen it up without losing flavor.
- Season the swordfish steaks with salt and pepper, then grill them for about 4 minutes per side. Tip: Only flip once to get those perfect grill marks and keep the fish from falling apart.
- Serve the swordfish slathered with your vibrant red pepper sauce, because presentation is half the battle.
Lusciously tender with a smoky char, this swordfish is a textural dream paired with the sweet and slightly tangy sauce. Try serving it over a bed of quinoa or with a side of grilled asparagus for a meal that’s as nutritious as it is delicious.
Grilled Swordfish with Herb Crust
Dive into the ocean of flavor with this Grilled Swordfish with Herb Crust that’s about to make your taste buds do the backstroke. Perfect for those who like their seafood with a side of sass and a crust that’s crunchier than your Aunt Linda’s commentary at Thanksgiving.
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick)
- A generous glug of olive oil (about 2 tbsp)
- A couple of garlic cloves, minced (because fresh is best, folks)
- A handful of fresh parsley, chopped (no cheating with the dried stuff)
- A sprinkle of fresh thyme leaves (about 1 tbsp)
- A pinch of salt and a crack of black pepper (to make it pop)
- A squeeze of lemon juice (about 1 tbsp, because we’re fancy like that)
- A dash of crushed red pepper flakes (for those who like it spicy)
Instructions
- Preheat your grill to a medium-high heat (around 375°F to 400°F) because nobody likes a lukewarm welcome.
- While the grill is heating up, mix the olive oil, minced garlic, chopped parsley, thyme leaves, salt, black pepper, lemon juice, and red pepper flakes in a bowl. This is your flavor bomb—handle with care.
- Pat the swordfish steaks dry with a paper towel (this helps the herb crust stick better than a bad nickname).
- Slather both sides of the swordfish with the herb mixture. Yes, slather is the technical term here.
- Place the swordfish on the grill and cook for about 4-5 minutes on each side. You’re looking for those gorgeous grill marks and the fish to flake easily with a fork.
- Tip: Don’t poke the fish too much while it’s cooking. It’s not a Facebook status—it doesn’t need constant updates.
- Tip: If your grill is a bit sticky, give it a quick brush or a light oiling before adding the fish. No one wants their dinner to play hide and seek with the grates.
- Tip: Let the fish rest for a couple of minutes after grilling. It’s been through a lot and needs a moment to gather its thoughts (and juices).
Just imagine the first bite: the herb crust is like a crunchy blanket over the tender, flaky swordfish, with a zesty lemon kick that dances on your tongue. Serve it up with a side of grilled veggies or over a bed of quinoa for a meal that’s as nutritious as it is delicious. And hey, if you’re feeling extra, a drizzle of extra herb oil never hurt anybody.
Grilled Swordfish with Citrus Dressing
Yikes, it’s hot out there! Perfect time to fire up the grill and whip up something that screams summer louder than a kid in a splash pad. This grilled swordfish with citrus dressing is your ticket to a meal that’s as refreshing as it is ridiculously easy to make.
Ingredients
- 1.5 lbs of swordfish steaks (about 1 inch thick, because nobody likes a wimpy steak)
- A generous glug of olive oil (about 2 tbsp, but who’s measuring?)
- A couple of cloves of garlic, minced (or more, we’re not judging)
- The zest and juice of 1 lemon (for that zing!)
- The zest and juice of 1 orange (because why not?)
- A splash of white wine vinegar (about 1 tbsp, for a little tang)
- A pinch of salt and pepper (to make everything pop)
- A handful of fresh parsley, chopped (for that green confetti effect)
Instructions
- Preheat your grill to medium-high heat (around 400°F, because precision is key).
- While the grill heats up, whisk together the olive oil, minced garlic, lemon zest and juice, orange zest and juice, white wine vinegar, salt, and pepper in a bowl. This is your citrus dressing – taste it and pretend you’re a fancy chef.
- Brush both sides of the swordfish steaks with a bit of the dressing. Save the rest for later; it’s not just for looks.
- Grill the swordfish for about 4-5 minutes on each side. You’re looking for those gorgeous grill marks and a firm, opaque center. No flipping more than once – let it do its thing.
- Once off the grill, drizzle the remaining citrus dressing over the swordfish and sprinkle with chopped parsley. Because presentation matters, even if it’s just for Instagram.
Perfectly grilled swordfish with a citrus dressing is like summer on a plate – juicy, flavorful, and with just the right amount of char. Serve it over a bed of arugula for a peppery punch or alongside some grilled veggies to keep the theme going. Either way, it’s a dish that’ll have everyone asking for seconds before they’ve even finished their firsts.
Grilled Swordfish with Coconut Curry Sauce
Alright, let’s dive into this culinary adventure that’s about to make your taste buds do a happy dance. Grilled swordfish meets coconut curry sauce – because why should chicken have all the fun?
Ingredients
- 2 swordfish steaks (about 6 oz each)
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 can (13.5 oz) of coconut milk
- 2 tbsp of red curry paste
- A pinch of salt
- A handful of fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat your grill to a medium-high heat, around 400°F, because we’re not cooking marshmallows here.
- Lightly brush both sides of the swordfish steaks with olive oil and sprinkle with a pinch of salt. This is their spa treatment before the grill.
- Place the swordfish on the grill. Cook for about 4-5 minutes per side. You’ll know it’s ready when it flakes easily with a fork but still looks juicy.
- While the fish is grilling, heat a splash of olive oil in a saucepan over medium heat. Add the minced garlic and sauté until it’s golden and fragrant, about 1 minute.
- Whisk in the red curry paste and coconut milk until smooth. Let it simmer for 5 minutes, stirring occasionally. Tip: If the sauce thickens too much, add a splash of water to loosen it up.
- Remove the sauce from heat and stir in the lime juice and chopped cilantro. This is where the magic happens.
- Plate the grilled swordfish and generously drizzle with the coconut curry sauce. Tip: Save some sauce for dipping – you’ll thank me later.
How’s that for a flavor explosion? The swordfish is perfectly charred and tender, while the coconut curry sauce brings a creamy, tangy kick that’s downright addictive. Serve it over a bed of jasmine rice or with a side of grilled veggies to soak up all that saucy goodness.
Grilled Swordfish with Balsamic Glaze
Now, let’s dive into a dish that’s as bold and adventurous as a pirate’s swordfight – grilled swordfish with a balsamic glaze that’ll make your taste buds sing. Perfect for those summer evenings when you’re craving something fancy but don’t want to spend all night in the kitchen.
Ingredients
- 2 swordfish steaks, about 1 inch thick (because nobody likes a thin steak)
- A generous splash of olive oil (for that smooth, non-stick magic)
- A couple of tablespoons of balsamic vinegar (the star of the show)
- A teaspoon of honey (for a touch of sweetness)
- A pinch of salt and pepper (to keep things interesting)
- A handful of fresh basil leaves (for that Instagram-worthy garnish)
Instructions
- Preheat your grill to a medium-high heat, around 400°F, because we’re not cooking these beauties on a lukewarm grate.
- While the grill heats up, whisk together the balsamic vinegar and honey in a small bowl until they’re best friends. Set aside for the grand finale.
- Brush both sides of the swordfish steaks with olive oil and season them with salt and pepper. This is their spa treatment before the heat.
- Place the steaks on the grill and cook for about 4-5 minutes on each side. You’re looking for those gorgeous grill marks and a firm texture.
- During the last minute of cooking, brush the balsamic glaze over the steaks. Let it caramelize slightly for that extra flavor punch.
- Remove the steaks from the grill and let them rest for a couple of minutes. Patience is a virtue, especially when it comes to juicy fish.
- Garnish with fresh basil leaves because we eat with our eyes first.
Delightfully charred on the outside and tender on the inside, this swordfish is a testament to the magic of simple ingredients. Serve it atop a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious. And hey, if you’re feeling extra, a drizzle of leftover balsamic glaze never hurt anybody.
Grilled Swordfish with Garlic Parmesan Crust
Zesty and zippy, this grilled swordfish with a garlic parmesan crust is the oceanic delight your summer BBQ has been dreaming of. It’s like the swordfish put on its fanciest coat just for you!
Ingredients
- 1.5 lbs of swordfish steaks (because size matters)
- A couple of garlic cloves, minced (fresh is best, but we won’t tell if you cheat)
- 1/2 cup of grated parmesan (the stuff in the green can will do in a pinch)
- A splash of olive oil (extra virgin, unless you’re into that other kind)
- 1 tbsp of lemon juice (freshly squeezed, unless you’re lazy)
- A pinch of salt and pepper (to make it pop)
Instructions
- Preheat your grill to a medium-high heat of 375°F. No grill? A grill pan over medium-high heat will do.
- While the grill heats up, mix the minced garlic, grated parmesan, olive oil, lemon juice, salt, and pepper in a bowl. This is your crust mixture. Taste it? Good. Now stop eating it.
- Pat the swordfish steaks dry with a paper towel. Moisture is the enemy of a good crust.
- Brush both sides of the swordfish with a little olive oil. This isn’t just for flavor; it prevents sticking. Trust me.
- Place the swordfish on the grill. Cook for about 4 minutes on the first side. No peeking! Let it get those gorgeous grill marks.
- Flip the swordfish and immediately spoon the garlic parmesan mixture on top. Spread it evenly. Now, cook for another 4 minutes, or until the fish flakes easily with a fork.
- Remove from the grill and let it rest for a couple of minutes. This lets the juices redistribute, making it even more delicious.
Every bite of this swordfish is a crispy, garlicky, cheesy heaven with a tender, flaky interior. Serve it atop a bed of arugula with a squeeze of lemon for a dish that’s as pretty as it is tasty.
Grilled Swordfish with Jalapeño Lime Butter
Who knew that the secret to summer bliss could be found on the end of your fork? This grilled swordfish with jalapeño lime butter is like a vacation for your taste buds—no passport required.
Ingredients
- 2 swordfish steaks, about 1 inch thick
- A couple of tablespoons of olive oil
- A pinch of salt and a grind of black pepper
- 1 jalapeño, finely chopped (seeds and all if you like it spicy)
- 2 tablespoons of unsalted butter, softened
- The zest and juice of 1 lime
- A splash of honey
Instructions
- Preheat your grill to a medium-high heat, aiming for about 400°F. A clean, well-oiled grill is your best friend here to prevent sticking.
- While the grill heats up, pat the swordfish steaks dry with paper towels. Drizzle them with olive oil and season both sides with salt and pepper. This is your fish’s spa treatment—don’t skip it.
- In a small bowl, mix together the chopped jalapeño, softened butter, lime zest, lime juice, and honey. This butter is the MVP of the dish, so give it a good stir to combine all those vibrant flavors.
- Place the swordfish steaks on the grill. Cook for about 4-5 minutes on the first side—you’re looking for those beautiful grill marks and the fish to release easily when it’s ready to flip.
- Flip the steaks and cook for another 3-4 minutes on the second side. Swordfish is like the steak of the sea; it should be just opaque all the way through but still juicy.
- Right before serving, top each steak with a generous dollop of the jalapeño lime butter. Watch it melt into a pool of deliciousness.
Craving something that’s both bold and refreshing? The swordfish is meaty yet tender, while the jalapeño lime butter adds a kick and a zing that’ll have you reaching for seconds. Serve it with a side of grilled veggies or over a bed of cilantro lime rice for a meal that’s anything but basic.
Grilled Swordfish with Fresh Herb Pesto
Now, let’s dive into a dish that’s as bold and adventurous as a summer blockbuster—grilled swordfish with fresh herb pesto. It’s the kind of meal that makes you feel like a gourmet chef without needing a fancy degree or a kitchen the size of a football field.
Ingredients
- 1.5 lbs of swordfish steaks (because size matters)
- A generous glug of olive oil (about 2 tbsp)
- A couple of garlic cloves (for that kick)
- A handful of fresh basil leaves (the greener, the better)
- A handful of fresh parsley (for that fresh vibe)
- A splash of lemon juice (about 1 tbsp, to brighten things up)
- A pinch of salt and pepper (to keep it real)
- 1/4 cup of pine nuts (for that crunch)
- 1/4 cup of grated Parmesan (because cheese makes everything better)
Instructions
- Fire up your grill to a medium-high heat (around 400°F) because we’re going for those perfect grill marks.
- While the grill heats up, toss the basil, parsley, garlic, pine nuts, Parmesan, lemon juice, and olive oil into a food processor. Blitz until smooth—this is your pesto, so taste and adjust with salt and pepper if needed.
- Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. This is your fish’s spa treatment before the grill.
- Place the swordfish on the grill. Cook for about 4-5 minutes on each side. You’re looking for a nice char and the fish should flake easily with a fork.
- Once off the grill, slather the top of each steak with your fresh herb pesto. Don’t be shy—this is where the magic happens.
Perfectly grilled swordfish with a vibrant herb pesto is like summer on a plate—juicy, flavorful, and downright irresistible. Serve it atop a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious. And hey, if you’re feeling fancy, a glass of crisp white wine wouldn’t hurt either.
Conclusion
With so many delicious ways to enjoy grilled swordfish, this roundup has something for every taste—whether you love bold marinades, zesty sauces, or simple herb rubs. Fire up the grill and try one (or a few!) of these flavorful recipes. Don’t forget to share your favorites in the comments and pin this article to your Pinterest boards for your next seafood feast. Happy grilling!
I’m Brandon, the face behind the recipes. As a dedicated food enthusiast, I love experimenting with flavors and sharing my culinary adventures with you.
