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!
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Instructions
To begin, preheat your grill to 400°F (205°C) with space to put the fish over direct heat as well as a place to cook it over indirect heat. *Make sure your grill grates are clean and oiled to prevent sticking.
First, pat the fish dry with paper towels. Then, brush olive oil on each side of the fish and season with salt & pepper all over.
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. Sear the opposite side for an additional 2-3 minutes.
Grill 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 well but the inside is not cooked enough, move the fillets to indirect heat until they reach the desired internal temperature, and the inside flakes easily with a fork.
Remove the grilled swordfish to a plate or platter and loosely tent with a square of aluminum foil. Set aside to rest for about 5 minutes before serving.
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 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.
To store: 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.
To reheat: 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 warmed to your satisfaction.