Grilled Swordfish

This quick and easy grilled swordfish has a naturally mild and sweet flavor with some simple seasoning and a perfect sear! This meaty, firm fish is the perfect protein to make on the grill. Pair it with a salad and a glass of wine and you’ll have yourself a healthy and delicious dinner!

Easy Grilled Swordfish

Some fish can be difficult to make on the grill as they can fall apart easily. However, swordfish is a great fish for grilling because of its steak-like firmness. Not to mention, it is super easy to grill!

This meal lets the natural flavors of the fish shine, so there’s no need for a long grocery list! Talk about easy!

Jump to:

• Easy Grilled Swordfish
• 🥘 Ingredients
• 🔪 How To Make Grilled Swordfish
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ How Can I Tell When Grilled Swordfish Is Done?
• ❓ Is Grilled Swordfish Healthy?
• ❓ Which Wine Pairs Best With Grilled Swordfish?
• 🦞 More Tasty Seafood Recipes!
• 📖 Recipe Card
• 💬 Comments & Reviews

🥘 Ingredients

This recipe only uses 3 ingredients! You can find swordfish fillets at your local grocery store or fish market!

• Swordfish Fillets – 1 pound of swordfish fillets (4 4-ounce portions).
• Olive Oil – ½ tablespoon of extra virgin olive oil (EVOO).
• Salt & Pepper – ½ teaspoon of both salt and pepper.

*Be sure to see the recipe card below for ingredients, amounts, & instructions!*

🔪 How To Make Grilled Swordfish

If you love to grill, this recipe is as easy as it gets! All you will need is your grill, a meat thermometer, and your grilling utensils!

This recipe makes 4 servings that are 4 ounces each.

1. Preheat. To begin, preheat your grill to 400°F (205°C) with space to place the fish over direct heat as well as indirect heat. (Make sure your grill grates are clean and oiled to prevent sticking).
2. Prepare the fish. First, pat the 1 pound of swordfish fillets dry with paper towels. Then, brush ½ tablespoon of olive oil on each side of the fish and season with ½ teaspoon of both salt and pepper.
3. Grill. Place your fish on the grill over direct heat to get a good sear. When the first side is seared well, about 4 minutes, it should release from the grate and you can flip it over.
4. Flip & Finish. Sear the opposite side for an additional 2-3 minutes. Grill the fish until the internal temperature reads 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. (If the outside is seared but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside easily flakes with a fork.)
5. Rest. Finally, remove the grilled swordfish to a plate or platter and loosely cover it with aluminum foil. Set aside to rest for about 5 minutes before serving.

For a hearty and filling meal, serve some roasted red potatoes and some garlic bread with your grilled swordfish! If you’re wanting something lighter try out this cucumber vinegar salad! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• Opt for a 2-zone grilling station if your fillets are thicker than 1-inch, that way you can get your fish beautifully seared, then set them aside to finish over indirect heat.
• Salt draws moisture out of fish so wait until right before you are ready to place it on the grill to season. Otherwise, the excess moisture can keep you from getting the perfect sear!
• Do not force your fish off the grill grates to flip it, once it is ready it should release on its own.
• If your fish does get adhered to the grates, use a thin metal utensil or the edge of a metal spatula to go beneath the grill grates, under the fillet, and gently push up until it releases.
• If you are aiming for a beautiful presentation, you may grill a crosshatch pattern (or a diamond pattern) by turning the filet 45° halfway through the grilling time on each side. This is purely for looks and you run the risk of the fish sticking when you move it before it is ready to be flipped.

🥡 Storing & Reheating

Place leftover grilled swordfish in a shallow airtight container and refrigerate for 3-4 days.

Once cooled, leftovers can be wrapped tightly with foil or freezer paper and placed in a heavy-duty freezer bag and frozen. Thaw in the fridge before reheating and enjoy within 4 months.

Reheating Grilled Swordfish

Set your oven to 275°F (135°C). Place the fillets in a baking dish and cover them with foil. Pop them in the oven for 15 minutes or until it is warmed to your satisfaction.

❓ How Can I Tell When Grilled Swordfish Is Done?

A meat thermometer is the best way to tell when your swordfish is done cooking. It should read 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140-145°F (60-63°C) for well-done. Additionally, it should flake easily with a fork.

❓ Is Grilled Swordfish Healthy?

Grilling swordfish is an exceptionally easy (and tasty) way to cook your fish. The grill method uses a very limited amount of cooking oil, making it a healthier option.

Swordfish itself is protein-rich and full of Omega-3, zinc, B12, niacin, and selenium. It is low fat and low calorie, too. However, swordfish is high in mercury, meaning you should not eat it more than once a week.

Additionally, it is advised that pregnant women and young children should avoid eating fish with high levels of mercury.

❓ Which Wine Pairs Best With Grilled Swordfish?

Grilled swordfish pairs well with both red and white wines! Chardonnay and Sauvignon Blanc are two white wines that go great with swordfish. For some red wine options, you can choose Pinot Noir or Light Nebbiolo!

🦞 More Tasty Seafood Recipes!

• Seafood Chowder With Smoked Salmon
• Pan Seared Mahi Mahi
• Broiled Lobster Tail
• Crab Risotto
• Garlic Shrimp Pasta
• Crab Stuffed Salmon

📖 Recipe Card