Grill Swordfish Recipe – 5 Simple Steps for Juicy, Flavorful Fish

The Story & Why Swordfish Works on the Grill

A Backyard Discovery That Changed Dinner

A few summers back, I spotted swordfish steaks at a small market and decided to give them a try. I had no plan—just the grill, olive oil, salt, and good instincts. That first attempt? A total success. The steaks held up to the flames, picked up amazing char, and stayed moist inside. Since then, this grill swordfish recipe has become a go-to in our house. Unlike flaky fillets, grilled swordfish steaks are sturdy enough to flip without stress, and they cook evenly every time. For anyone exploring summer seafood options, this one’s simple, bold, and built for grilling.

The Marinade That Makes It Shine

What makes this grill swordfish recipe stand out is the light, citrusy marinade. I mix olive oil, lemon juice, garlic, salt, and herbs—then let the swordfish soak it up for about 20 minutes. This not only adds flavor, but also helps prevent dryness on the grill. When I want a smoky twist, I finish the fish with a quick brush of 3-ingredient BBQ sauce. It’s a little extra that goes a long way. The result is juicy, flavorful swordfish that’s perfect for casual dinners or weekend gatherings.

How to Grill Swordfish Perfectly

Preparing and Seasoning Swordfish Like a Pro

To get the most from your grill swordfish recipe, it all starts with how you handle the fish before it hits the heat. Choose swordfish steaks that are firm, fresh, and about an inch thick. Thicker cuts hold moisture better, which means juicier results. After patting them dry, brush both sides with olive oil—this helps prevent sticking and keeps the edges from burning.

For the best seasoning for swordfish, think clean and fresh: sea salt, cracked pepper, lemon zest, and chopped parsley or thyme. If you like a more robust flavor, add garlic or smoked paprika. Just avoid heavy spice blends—they tend to cover up the delicate richness of the fish. Want a sauce that works every time? A spoonful of cowboy butter melted on top after grilling takes this fish to another level.

For more seafood seasoning combos, check out the swordfish recipes collection for inspiration.

How to Cook Swordfish on the Grill Without Drying It

One of the biggest concerns people have is how to cook swordfish on the grill without ending up with something dry and chewy. The secret? High heat and timing. Preheat your grill until it’s hot, then place the steaks directly on the grates. Grill them for 4 to 5 minutes on each side—just enough to get those sear marks and cook them through without losing moisture.

When following this grill swordfish recipe, it’s important to let the fish rest for a couple of minutes after removing it from the grill. This allows the juices to settle and gives the steak a perfect texture. I like to prep a few steaks ahead of time—just like I do with instant pot chicken recipes—so dinner comes together quickly, even on busy nights.

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Tips for Juicy Texture & Serving Ideas

How to Keep Swordfish Moist and Tender

The biggest mistake with swordfish? Overcooking it. If you’ve ever bitten into a dry piece of grilled fish, you know how disappointing it is. With this grill swordfish recipe, the goal is a juicy center and a lightly crisped edge. The key is heat control—don’t walk away from the grill. Keep your temperature medium-high, and cook for 4–5 minutes per side, depending on thickness.

Use a thermometer if needed; aim for 130–135°F, then let it rest for 3 minutes off the heat. This quick pause finishes the cooking gently and keeps it juicy. Want extra flavor? Brush the steak with olive oil just before grilling and again after—it adds moisture and a beautiful sheen. When you follow this method, the result is a perfectly cooked steak that turns a simple meal into a standout quick seafood dinner.

For more vibrant pairings and color on the plate, I like serving it alongside moroccan couscous and chicken—it’s bold, fresh, and easy to prep.

What to Serve With Grilled Swordfish

The beauty of this grill swordfish recipe is that it plays well with so many sides. Keep it light and fresh with grilled vegetables like asparagus, zucchini, or corn on the cob. You can also serve it over arugula tossed in lemon vinaigrette or pair it with herbed rice.

For warm-weather meals, try sides that scream summer grilling recipe—like sweet potato taco bowls or citrus quinoa salad. These bring brightness to the plate and balance the richness of the fish. If you’re entertaining, serve swordfish sliced into thick strips on a platter with dipping sauces like aioli, lemon garlic butter, or a fresh salsa.

This isn’t just dinner—it’s a centerpiece that fits into both casual weeknights and laid-back summer parties.

Variations, Storage & Reheating

Create New Flavors with Every Grill

If you’ve already enjoyed this grill swordfish recipe once, you’ll love switching things up next time. Swordfish is incredibly adaptable—it takes on bold, spicy, or even sweet glazes without losing its own flavor. You could brush it with a garlic-lime butter before grilling or add a touch of spice using crushed red pepper and thyme.

My personal favorite twist is an herby swordfish marinade with fresh oregano, orange juice, and a splash of mustard. It gives the fish a bright finish and works well for cookouts or family dinners. Pair it with a colorful side like the cottage cheese taco bowl for contrast in both flavor and texture.

For a full meal that’s light yet satisfying, this dish easily becomes a healthy seafood recipe with a few fresh veggie sides and a lemony green salad.

Make It Last with Smart Storage

Cooked swordfish stores better than many other fish thanks to its firm, meaty texture. If you’re working ahead, let the steaks cool completely before wrapping tightly in foil or placing them in a sealed container. In the fridge, they’ll stay fresh for up to three days.

To reheat leftovers from your grill swordfish recipe, place them in a pan over low heat with just a teaspoon of olive oil. This keeps the fish moist and restores the flavor without overcooking. Avoid the microwave—it dries the fish and ruins the texture.

Freezing is also an option. Wrap individual portions in baking paper before sealing them in freezer-safe bags. Let them defrost slowly in the fridge before warming. I often grill extra while cooking dinner and store portions just like I do with frozen chicken breast. It’s a lifesaver for quick lunches, wraps, or seafood bowls later in the week.

This isn’t just a great meal for tonight—it’s a smart way to plan ahead and make healthy eating easier.

FAQs About Grilling Swordfish

Conclusion

Grilling swordfish is one of those rare kitchen wins—it feels gourmet, but it’s incredibly easy. With this grill swordfish recipe, you’ll go from fridge to plate in under 30 minutes, with flavor that tastes like you spent hours. Whether it’s for a weeknight dinner or a weekend barbecue, swordfish brings something special to the grill.

And the best part? It works for all kinds of eaters. Whether you’re into bold flavors, clean eating, or planning a healthy seafood recipe, this one delivers every time. Try it once, and you’ll want to make it part of your regular summer rotation.