Grilled Swordfish is the perfect light and fresh meal for Spring and Summer, with a nice tender texture that cooks up quickly.
You can cook this Seafood Recipe in just a few minutes with hardly any prep time. For other seafood dishes, try Garlic Butter Salmon and Baked Cod.
Sabrina’s Grilled Swordfish Recipe
Swordfish is a mild, white fish with a meaty texture that is perfect for grilling. This is the perfect summer cookout dish, particularly if you’re looking for something a little more outside the box, or trying to avoid red meat. Instead of grilling burgers or steaks, make flavorful Grilled Swordfish for a quick and satisfying dinner recipe. Classic summer dishes like Potato Salad, fresh green salad, and Grilled Corn all make great additions to this recipe. If you prefer to cook inside, I’ve included instructions on how to cook on the stove top below.
Recipe Card
Ingredients
- 4 swordfish fillets , about 6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 lemon cut into wedges
- parsley , for garnish
Instructions
- Heat grill on medium-high heat.
- Coat the swordfish in olive oil.
- In a small bowl mix the salt, black pepper, garlic powder and paprika.
- Sprinkle over the filets.
- Place onto direct heat on the grill for 5-6 minutes on the first side.
- Flip and cook for 4 minutes on the second side.
- Serve with lemon wedges.
Nutrition
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Chef’s Note
If you don’t have an outdoor coal or gas grill, or you just don’t want to cook outside, follow these instructions using a large grill pan instead of an actual grill. Prep the swordfish steaks with oil and seasonings according to the original recipe instructions. Cook 1-2 fillets at a time (depending on the size of your pan), over medium-high heat on the stovetop. After cooking on both sides, remove the fish from the heat, and repeat to cook the remaining fillets.
Table of contents
Can this be made in advance?
Yes, this recipe can keep well in the fridge for up to 3 days. If you want to use it for meal prep, you can cook following the regular recipe instructions. Wait for the fillets to cool and store in an airtight container in the fridge. To reheat, preheat your oven to 275°F, and put the chilled fish on a foil-lined, lightly greased baking sheet. Tent the fish in aluminum foil, then put in the oven and heat for 10-15 minutes.
How to Store
- Serve: Don’t leave the fish sitting out for more than 2 hours.
- Store: Let cool to room temperature, then place the fillets in a ziplock bag or another airtight container. Kept carefully sealed, it can stay good in the fridge for 3-4 days.
- Freeze: You can also freeze, just keep in mind that the thawed fish will have a slightly altered texture. You can store in a freezer-safe container, and keep frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequent Questions
When cooking swordfish, you want to brown the first side so it’s darkened with grill grate marks. Then cook the second side until browned, though still leaving some slightly pink flesh. To make extra certain the recipe is properly cooked, you can use an instant-read thermometer to check the internal temperature. Stick the thermometer at the thickest portion of the fillet to see. The USDA recommends cooking fish to 145 degrees F before eating.
Swordfish provides some important nutrients, such as selenium, which promotes heart health and has cancer-fighting benefits. It also contains protein, niacin, vitamin B12, zinc, and Omega-3. However, it’s relatively high in mercury, so while it can be a healthy addition to your diet on occasion, it’s not one you’ll want to make a habit of eating all the time.
Because of the high levels of mercury, this is a dish you want to enjoy in moderation. Typically, the mercury content won’t affect you. However, it’s a greater concern for pregnant people and children. If you’re not pregnant but may become pregnant, eating high levels of methylmercury is still something to be aware of, as it can accumulate in your bloodstream over time and affect a potential pregnancy. For pregnant people and children, the FDA recommends eating seafood that is lower in mercury. Otherwise, you can enjoy this recipe as an occasional dinner.
Even if you don’t love seafood, you’ll likely enjoy this recipe. Swordfish steaks have a mild flavor, and it only becomes less fishy after the grilling time. The steaks are made of tender, white meat with a thick but succulent texture.
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