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 me introduce you to grilled swordfish with lemon herb butter—it’s like the ocean decided to throw a party in your mouth, and everyone’s invited.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1/2 tsp lemon zest
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
- Make the butter: In a small bowl, mix together the softened butter, lemon juice, parsley, thyme, and lemon zest until well combined. Set aside.
- Heat the grill: Preheat your grill to medium-high heat, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the swordfish: Place the swordfish steaks on the grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Add the butter: Right before serving, top each swordfish steak with a generous dollop of the lemon herb butter. Let it melt slightly over the hot fish.
The swordfish comes out juicy and tender with a smoky char, while the lemon herb butter adds a bright, creamy finish. Try serving it over a bed of arugula with some grilled lemon halves on the side for an extra zing.
Spicy Grilled Swordfish Tacos
Kick off your summer grilling with these Spicy Grilled Swordfish Tacos that are sure to make your taste buds dance. Perfect for those who love a little heat with their seafood, this recipe is a breeze to whip up and even more fun to eat.
Ingredients
- 1 lb swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1/2 cup diced avocado
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Prep the swordfish: In a small bowl, mix together olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, and salt. Rub this mixture all over the swordfish steaks and let them marinate for 15 minutes at room temperature.
- Heat the grill: Preheat your grill to medium-high heat, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the swordfish: Place the swordfish steaks on the grill. Cook for about 4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t flip the fish more than once to get those perfect grill marks.
- Warm the tortillas: While the fish is resting, warm the corn tortillas on the grill for about 30 seconds per side. Keep them wrapped in a clean towel to stay warm.
- Assemble the tacos: Flake the grilled swordfish into chunks. Divide the fish among the tortillas and top with shredded purple cabbage, diced avocado, and chopped cilantro. Serve with lime wedges on the side for squeezing. Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of extra cayenne pepper.
The swordfish is juicy with a smoky, spicy crust that pairs perfectly with the cool, crunchy cabbage and creamy avocado. Try serving these tacos with a side of charred corn or a cold beer for the ultimate summer meal.
Grilled Swordfish with Mango Salsa
Venture into the world of seafood with this Grilled Swordfish with Mango Salsa that’s as easy to make as it is delicious. Perfect for those summer nights when you want something light yet satisfying, and trust me, the mango salsa is the real game-changer here.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 large mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat the grill: Heat your grill to medium-high, about 400°F, to get those perfect grill marks.
- Season the swordfish: Brush both sides of the swordfish steaks with olive oil and sprinkle evenly with salt, black pepper, and garlic powder.
- Grill the swordfish: Place the steaks on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork. Tip: Don’t move the fish around too much to get those nice grill lines.
- Make the salsa: While the fish is grilling, mix together the diced mango, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Tip: Let the salsa sit for a few minutes to let the flavors meld together.
- Serve: Top the grilled swordfish with the mango salsa and enjoy immediately. Tip: Serve with a side of quinoa or a simple green salad for a complete meal.
The swordfish comes out juicy and flavorful, with a slight char that pairs perfectly with the sweet and spicy mango salsa. It’s a dish that’ll make you feel like you’re dining by the ocean, even if you’re just in your backyard.
Garlic Butter Grilled Swordfish Steaks
Ever had one of those days where you’re craving something fancy but don’t want to deal with a recipe that’s more complicated than your last relationship? Well, let me introduce you to Garlic Butter Grilled Swordfish Steaks. It’s the kind of dish that makes you feel like a gourmet chef without having to Google ‘how to pronounce gourmet’.
Ingredients
- 2 swordfish steaks, about 1 inch thick
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp paprika
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels to ensure they get a nice sear.
- Make the garlic butter: In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, black pepper, and paprika.
- Heat the grill: Preheat your grill to medium-high heat, about 400°F, and brush the grates with olive oil to prevent sticking.
- Grill the swordfish: Place the swordfish steaks on the grill and cook for about 4-5 minutes on each side, brushing with the garlic butter mixture halfway through.
- Check for doneness: The swordfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Rest and serve: Let the steaks rest for a couple of minutes before serving to let the juices redistribute.
The result? A perfectly grilled swordfish steak that’s juicy on the inside with a slightly crispy exterior, all thanks to that garlic butter magic. 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. And hey, if you’re feeling extra, a squeeze of fresh lemon right before eating takes it to the next level.
Grilled Swordfish with Chimichurri Sauce
Venturing into the world of grilled seafood can be a game-changer for your summer dinners, and this Grilled Swordfish with Chimichurri Sauce is here to prove just that. It’s juicy, herby, and has that smoky char we all crave, making it the perfect centerpiece for those balmy evenings when you want to impress without the stress.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil (for chimichurri)
Instructions
- Marinate the swordfish: In a bowl, mix 1/4 cup olive oil, lemon juice, salt, and black pepper. Coat the swordfish steaks evenly and let them marinate for 15 minutes at room temperature.
- Prep the grill: Heat your grill to medium-high (about 400°F) and lightly oil the grates to prevent sticking.
- Grill to perfection: Place the swordfish on the grill. Cook for 4-5 minutes per side, or until the internal temperature reaches 145°F and the fish is opaque throughout.
- Make the chimichurri: While the fish cooks, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and 1/4 cup olive oil in a bowl. Stir well to blend all the flavors.
- Serve with flair: Once the swordfish is done, let it rest for 2 minutes, then top generously with the chimichurri sauce.
The swordfish comes out incredibly tender with a slight crisp from the grill, while the chimichurri adds a vibrant, herby punch that’s downright addictive. Try serving it over a bed of quinoa or with grilled veggies to soak up all that saucy goodness.
Mediterranean Grilled Swordfish Skewers
Kick off your summer grilling with these Mediterranean Grilled Swordfish Skewers that are as fun to make as they are to eat. Picture this: juicy swordfish chunks, marinated in a zesty blend of herbs and spices, skewered with colorful veggies, and grilled to perfection. It’s the kind of dish that’ll have your friends asking for the recipe before they’ve even taken their first bite.
Ingredients
- 1.5 lbs swordfish, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
Instructions
- Marinate the swordfish: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper. Add swordfish cubes, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prep the grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking.
- Skewer the ingredients: Thread marinated swordfish, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating between fish and veggies for a colorful presentation.
- Grill to perfection: Place skewers on the grill. Cook for 3-4 minutes per side, or until the swordfish is opaque and lightly charred, flipping once. Tip: Don’t overcrowd the skewers to ensure even cooking.
- Rest before serving: Remove skewers from the grill and let them rest for 2 minutes. This allows the juices to redistribute, making the swordfish even more tender.
The result? Tender, flaky swordfish with a smoky, herbaceous crust, paired with sweet, charred veggies. Serve these skewers over a bed of couscous or with a side of tzatziki for dipping, and watch them disappear in no time.
Grilled Swordfish with Pineapple Glaze
Guess what? Grilled swordfish with pineapple glaze is about to become your new favorite summer dish. It’s got that perfect mix of sweet and savory, and trust me, it’s easier to make than you’d think.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Instructions
- Marinate the swordfish: In a bowl, whisk together pineapple juice, soy sauce, honey, olive oil, garlic powder, ground ginger, and black pepper. Place the swordfish steaks in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, flipping once halfway through.
- Preheat the grill: Heat your grill to medium-high, about 375°F to 400°F. This ensures a nice sear without burning the glaze.
- Grill the swordfish: Remove the swordfish from the marinade, letting excess drip off. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
- Reduce the marinade: While the swordfish is grilling, pour the remaining marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for about 5 minutes, until slightly thickened.
- Glaze and serve: Brush the reduced glaze over the grilled swordfish right before serving. This adds an extra layer of flavor and shine.
The swordfish comes out incredibly tender with a caramelized, slightly charred exterior from the grill. The pineapple glaze is sticky, sweet, and just a tad tangy—perfect for pairing with a crisp salad or some grilled veggies. Try serving it over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.
Cajun Spiced Grilled Swordfish
Picture this: a juicy, perfectly grilled swordfish steak that’s got just the right amount of kick from Cajun spices, making your taste buds dance with every bite. It’s the kind of dish that turns a regular Tuesday into a mini vacation to the bayou, and guess what? It’s easier to make than you’d think.
Ingredients
- 2 swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, cut into wedges
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels to ensure the spices stick better.
- Season generously: Rub both sides of each steak with olive oil, then sprinkle evenly with Cajun seasoning, salt, and black pepper.
- Heat the grill: Preheat your grill to medium-high, about 400°F, so it’s hot enough to sear the fish without burning the spices.
- Grill to perfection: Place the steaks on the grill and cook for about 4-5 minutes per side. You’re looking for those beautiful grill marks and the fish should flake easily with a fork when done.
- Rest and serve: Let the fish rest for a couple of minutes off the grill to keep all those juices locked in, then serve with lemon wedges for that extra zing.
The texture? Unbelievably tender with a slight crunch from the spice crust. And the flavor? Bold and smoky with a hint of citrus that cuts through the richness. Try serving it over a bed of creamy grits or alongside a crisp, green salad for a meal that’s anything but ordinary.
Grilled Swordfish with Avocado Lime Sauce
Kick off your summer grilling with this Grilled Swordfish with Avocado Lime Sauce that’s as easy to make as it is delicious. Perfect for those nights when you want something fancy but don’t feel like putting in too much effort.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1 garlic clove, minced
- 1/4 tsp cumin
- 1/4 cup water
Instructions
- Prep the swordfish: Brush both sides of the swordfish steaks with olive oil and season with salt and black pepper.
- Make the sauce: In a blender, combine the avocado, sour cream, lime juice, cilantro, garlic, cumin, and water. Blend until smooth. Tip: If the sauce is too thick, add a little more water until you reach your desired consistency.
- Heat the grill: Preheat your grill to medium-high heat (about 400°F). Tip: Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the swordfish: Place the swordfish steaks on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t flip the fish more than once to get those perfect grill marks.
- Serve: Plate the grilled swordfish and drizzle generously with the avocado lime sauce.
The swordfish comes out juicy and flavorful, with a smoky char that pairs perfectly with the creamy, tangy avocado lime sauce. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal.
Grilled Swordfish with Tomato Basil Relish
Venture into the world of grilled seafood with this effortlessly chic Grilled Swordfish topped with a vibrant Tomato Basil Relish. It’s the kind of dish that makes you feel like a gourmet chef without having to fuss over complicated techniques.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Prep the swordfish: Pat the swordfish steaks dry with paper towels. Brush both sides with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
- Heat the grill: Preheat your grill to medium-high heat (about 400°F) for 10 minutes. Clean the grates with a brush to prevent sticking.
- Grill the swordfish: Place the swordfish on the grill. Cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t move the fish around too much to get those perfect grill marks.
- Make the relish: While the fish cooks, mix the cherry tomatoes, basil, balsamic vinegar, 1 tbsp olive oil, and 1/2 tsp salt in a bowl. Tip: Let it sit for a few minutes to allow the flavors to meld.
- Serve: Top the grilled swordfish with the tomato basil relish. Tip: For an extra touch, drizzle a little more balsamic vinegar on top before serving.
The swordfish comes out juicy and meaty, with a slight char that pairs perfectly with the fresh, tangy relish. Try serving it over a bed of arugula for a light, summery meal that’s as beautiful as it is delicious.
Honey Soy Glazed Grilled Swordfish
Just imagine this: you’re standing by the grill, the sun’s setting, and the smell of something sweet and savory is making your stomach growl. That’s the magic of Honey Soy Glazed Grilled Swordfish—it’s like summer on a plate, and honestly, easier to make than you’d think.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tsp black pepper
- 1 tbsp lime juice
Instructions
- Prep the marinade: In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, black pepper, and lime juice until well combined.
- Marinate the swordfish: Place the swordfish steaks in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes, but no more than 2 hours to prevent the fish from becoming too salty.
- Preheat the grill: Heat your grill to medium-high, about 400°F, and lightly oil the grates to prevent sticking.
- Grill the swordfish: Remove the swordfish from the marinade, letting excess drip off. Grill for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t move the fish around too much to get those perfect grill marks.
- Glaze and serve: In the last minute of grilling, brush the swordfish with any remaining marinade for an extra glossy finish. Serve immediately.
The swordfish comes out incredibly tender with a caramelized crust that’s packed with flavor—think sweet, salty, and a hint of tang. Try serving it over a bed of coconut rice or with a side of grilled pineapple for a tropical twist.
Grilled Swordfish with Cilantro Lime Marinade
So, you’ve got a hankering for something that screams summer but doesn’t take all day to make, right? Grilled swordfish with a zesty cilantro lime marinade is your ticket to flavor town without breaking a sweat.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1/4 cup olive oil
- 3 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prep the marinade: In a bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, salt, and pepper until well combined.
- Marinate the swordfish: Place the swordfish steaks in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes, no longer, or the lime juice will start to cook the fish.
- Preheat the grill: Heat your grill to medium-high (about 400°F) and lightly oil the grates to prevent sticking.
- Grill to perfection: Remove the swordfish from the marinade, letting excess drip off. Grill for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks.
- Rest before serving: Let the swordfish rest for a couple of minutes off the heat to keep all those juicy flavors locked in.
The swordfish comes out flaky and moist, with a bright kick from the lime and a herby freshness from the cilantro. Try serving it over a bed of quinoa with avocado slices for a meal that’s as nutritious as it is delicious.
Grilled Swordfish with Roasted Red Pepper Sauce
Picture this: a perfectly grilled swordfish steak, juicy and flaky, smothered in a smoky roasted red pepper sauce that’s got just the right kick. It’s the kind of dish that makes you feel like a gourmet chef without having to fuss over a million ingredients.
Ingredients
- 2 swordfish steaks (about 1 inch thick)
- 1 cup roasted red peppers (jarred is fine, just drain them well)
- 2 tbsp olive oil (plus a little extra for brushing)
- 1 garlic clove (minced)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper (to taste, but be generous)
- 1 tbsp lemon juice (freshly squeezed, please)
- 1/4 cup heavy cream (for that silky sauce texture)
Instructions
- Prep the grill: Heat your grill to medium-high, about 400°F, and brush the grates with a little olive oil to prevent sticking.
- Season the fish: Pat the swordfish steaks dry with paper towels, then season both sides generously with salt, pepper, and smoked paprika.
- Grill to perfection: Place the steaks on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork but is still moist inside.
- Blend the sauce: While the fish cooks, toss the roasted red peppers, 2 tbsp olive oil, garlic, cayenne (if using), and lemon juice into a blender. Blend until smooth, then pour into a small saucepan.
- Heat and finish the sauce: Warm the sauce over low heat, stirring in the heavy cream until the sauce is smooth and slightly thickened, about 2-3 minutes.
- Serve it up: Plate the grilled swordfish and drizzle generously with the roasted red pepper sauce. A little extra sauce on the side never hurt anybody.
The swordfish is meaty yet tender, with a char that plays beautifully against the creamy, slightly spicy 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
First off, let me tell you, grilled swordfish with an herb crust is the kind of dish that makes you feel like a gourmet chef without needing to fuss over a million ingredients. It’s simple, it’s flavorful, and it’s got that perfect combo of crispy on the outside, tender on the inside that we all love.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1/4 cup olive oil
- 1/2 cup fresh breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels to ensure the herb crust sticks well.
- Mix the crust: In a bowl, combine breadcrumbs, parsley, dill, chives, lemon zest, salt, and pepper. Drizzle with olive oil and mix until the crumbs are evenly coated.
- Apply the mustard: Brush one side of each swordfish steak with Dijon mustard. This acts as a glue for the herb crust.
- Press on the crust: Press the breadcrumb mixture onto the mustard-coated side of each steak, ensuring an even layer.
- Heat the grill: Preheat your grill to medium-high, about 400°F. A hot grill is key to getting that perfect crust without overcooking the fish.
- Grill the fish: Place the swordfish steaks on the grill, crust side up. Grill for about 5-6 minutes, then flip carefully and grill for another 4-5 minutes, or until the fish flakes easily with a fork.
- Rest before serving: Let the fish rest for a couple of minutes off the grill. This keeps all those juicy flavors locked in.
The herb crust gives this swordfish a fantastic crunch, while the inside stays moist and flaky. Serve it with a squeeze of lemon or over a bed of arugula for a light, summery meal that’s anything but boring.
Grilled Swordfish with Citrus Dressing
Dang, it’s hot out there, and nothing says summer like firing up the grill for some perfectly cooked swordfish. Let’s jazz it up with a zesty citrus dressing that’ll make your taste buds dance.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, minced
Instructions
- Preheat the grill: Heat your grill to medium-high, about 400°F, to get those perfect grill marks without burning.
- Season the swordfish: Brush both sides of the swordfish steaks with olive oil and sprinkle evenly with salt and black pepper.
- Grill the swordfish: Place the swordfish on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork but is still moist inside.
- Make the dressing: While the fish is grilling, whisk together orange juice, lemon juice, honey, cilantro, and garlic in a small bowl until well combined.
- Serve and enjoy: Drizzle the citrus dressing over the grilled swordfish right before serving to keep everything fresh and vibrant.
The swordfish comes out juicy with a slight char, and that citrus dressing? It’s like a burst of sunshine on your plate. 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 Coconut Curry Sauce
Craving something that’s both fancy and totally doable on a weeknight? Let’s talk about this grilled swordfish with coconut curry sauce that’s about to become your new go-to. It’s got that perfect combo of smoky from the grill and creamy, spicy from the sauce, and honestly, it’s a showstopper without needing to try too hard.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp honey
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup cilantro, chopped (for garnish)
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels. Rub them all over with olive oil, then season both sides with salt and black pepper.
- Heat the grill: Preheat your grill to medium-high, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the swordfish: Place the swordfish on the grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Tip: Don’t move the fish around too much to get those nice grill marks.
- Make the sauce: While the fish is grilling, in a small saucepan over medium heat, whisk together coconut milk, red curry paste, honey, lime juice, garlic, and ginger. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Serve it up: Plate the grilled swordfish and drizzle generously with the coconut curry sauce. Garnish with chopped cilantro. Tip: Serve with a side of steamed jasmine rice to soak up all that delicious sauce.
The swordfish comes out perfectly tender with a slight char, and the sauce is this dreamy, velvety mix of sweet, spicy, and tangy. Try serving it with a crisp cucumber salad on the side for a refreshing contrast.
Grilled Swordfish with Balsamic Glaze
Kick off your summer grilling with this Grilled Swordfish with Balsamic Glaze that’s as easy to make as it is impressive to serve. Perfect for those nights when you want something fancy without the fuss, this dish brings the ocean’s bounty right to your backyard.
Ingredients
- 2 swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 1 garlic clove, minced
- 1 tsp dried oregano
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels. Brush both sides with olive oil and season with salt and black pepper.
- Make the glaze: In a small saucepan over medium heat, combine balsamic vinegar, honey, minced garlic, and dried oregano. Bring to a simmer, then reduce heat to low and let it thicken for about 10 minutes, stirring occasionally.
- Heat the grill: Preheat your grill to medium-high heat (about 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the swordfish: Place the swordfish steaks on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Glaze and serve: Brush the balsamic glaze over the swordfish during the last minute of grilling. Remove from the grill and let rest for a couple of minutes before serving.
The swordfish comes out juicy with a slightly sweet and tangy crust from the glaze, making it a standout dish. Try serving it over a bed of arugula with some grilled lemon halves on the side for an extra zing.
Grilled Swordfish with Garlic Parmesan Crust
Alright, let’s dive into making this Grilled Swordfish with Garlic Parmesan Crust that’s going to make your taste buds do a happy dance. It’s simple, flavorful, and honestly, a showstopper that’ll have everyone asking for seconds.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the grill: Fire up your grill to medium-high heat, aiming for about 375°F to 400°F. This is the sweet spot for getting those perfect grill marks without burning the fish.
- Prepare the crust: In a small bowl, mix together the olive oil, minced garlic, Parmesan cheese, breadcrumbs, lemon juice, oregano, salt, and pepper. This mixture should look like a chunky paste that’ll stick to the swordfish.
- Coat the swordfish: Pat the swordfish steaks dry with a paper towel (this helps the crust stick better), then generously spread the garlic Parmesan mixture over the top of each steak.
- Grill the swordfish: Place the swordfish steaks on the grill, crust side up. Close the lid and let them cook for about 5-6 minutes. Then, carefully flip them and grill for another 4-5 minutes, or until the fish flakes easily with a fork but is still moist inside.
- Rest before serving: Let the swordfish rest for a couple of minutes off the grill. This lets the juices redistribute, making every bite as juicy as possible.
The crust on this swordfish is golden and crispy, packed with garlicky, cheesy goodness, while the fish itself stays tender and flaky. Serve it with a squeeze of fresh lemon or over a bed of arugula for a light, summery meal that feels anything but ordinary.
Grilled Swordfish with Jalapeño Lime Butter
Guess what? If you’re looking to impress at your next BBQ without breaking a sweat, this Grilled Swordfish with Jalapeño Lime Butter is your golden ticket. It’s got that perfect combo of smoky, spicy, and tangy that’ll make your taste buds do a happy dance.
Ingredients
- 2 swordfish steaks, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 2 tbsp unsalted butter, softened
- 1 tbsp lime juice
- 1 tsp lime zest
Instructions
- Prep the fish: Pat the swordfish steaks dry with paper towels, then brush both sides with olive oil and season with salt and black pepper.
- Make the butter: In a small bowl, mix together the softened butter, chopped jalapeño, lime juice, and lime zest until well combined. Set aside.
- Heat the grill: Preheat your grill to medium-high heat (about 400°F) and make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the swordfish: Place the swordfish steaks on the grill and cook for about 4-5 minutes per side, or until the fish is opaque all the way through and has nice grill marks.
- Add the butter: Right after taking the swordfish off the grill, top each steak with a generous dollop of the jalapeño lime butter. The residual heat will melt the butter into a delicious sauce.
The swordfish comes out juicy and flaky, with a kick from the jalapeño and a bright pop from the lime. Serve it over a bed of cilantro rice or with a side of grilled veggies for a meal that’s as colorful as it is tasty.
Grilled Swordfish with Fresh Herb Pesto
Craving something that screams summer but tired of the same old burgers and dogs? Let me introduce you to grilled swordfish with fresh herb pesto—it’s like the ocean and your garden had a delicious love child.
Ingredients
- 1.5 lbs swordfish steaks, about 1 inch thick
- 1/4 cup olive oil
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley leaves
- 1/4 cup pine nuts
- 2 garlic cloves, peeled
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Prep the grill: Heat your grill to medium-high, about 400°F, and lightly oil the grates to prevent sticking.
- Make the pesto: In a food processor, combine basil, parsley, pine nuts, garlic, Parmesan, salt, pepper, and lemon juice. Pulse until finely chopped, then slowly add olive oil until smooth.
- Season the swordfish: Brush both sides of the swordfish steaks with olive oil and season lightly with salt and pepper.
- Grill to perfection: Place the swordfish on the grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork but is still moist inside.
- Serve with flair: Slather the top of each swordfish steak with a generous amount of pesto. For an extra zing, a squeeze of fresh lemon right before serving brightens everything up.
The swordfish comes out juicy with a smoky char, while the pesto adds a fresh, herby punch that’s downright addictive. 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 delicious.
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.
