Grilled swordfish is one of our favorite summer recipes. Swordfish is a delicious alternative to haddock or cod. It’s a bit meatier yet mild in flavor and very juicy if not overcooked. We serve our grilled swordfish with homemade lemon, garlic, and parsley compound butter. It combines amazing fresh flavors in every single bite.
Swordfish is great for grilling because it’s not as flakey and delicate as haddock or cod. Swordfish cooks very much like a steak and will develop a nice charred crust that adds texture and flavor. Out of all white fish, It’s my absolute favorite in terms of texture and flavor. Do not miss this recipe!
Tips For Grilling Swordfish
- Look for swordfish steaks that are about 1 inch thick. This is ideal for grilling and will only take about 5-6 minutes per side.
- I remove my swordfish from the heat when the internal temperature reaches 130°F. This is perfect for tender juicy swordfish that is light and flakey. Overcooking will dry the fish out considerably. The USDA recommends 145°F however that is considered well done for fish.
- Grease the grill grates before grilling to prevent the fish from sticking. This will help to preserve those wonderful sear marks and texture. when flipping.
- Let the fish rest for 5 minutes before serving. Like chicken and beef, swordfish benefits from resting so the juices can redistribute throughout.
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Grilled swordfish served with homemade lemon, garlic, and parsley compound butter.
- 2 10-ounce swordfish steaks, about 1 inch thick
- 4 tablespoons unsalted butter (softened/room temp)
- 1/4 cup fresh parsley leaves
- 1/2 lemon, zested
- 1 garlic glove
- salt, to taste
- Oil or spray for grill grates
- lemon wedges, for serving
- For the compound butter, place herbs, salt, and garlic in a food processor or blender. Pulse until finely chopped. Add butter and lemon zest and blend until thoroughly mixed. You may need to wipe the walls of the food processor a few times with a rubber spatula to incorporate. Alternatively, use salted butter and omit salt. Transfer to a bowl. Can be made a day in advance.
- Season both sides of the swordfish with salt and pepper to taste.
- Preheat the grill to medium heat. Clean the grates well and oil with a grill-safe spray or brush with oil. This prevents the swordfish from sticking.
- Grill swordfish for 5-6 minutes per side for medium. I remove from the heat when the internal temperature reaches about 130-135°F.
- Let steaks rest for 5 minutes before serving. Serve each steak topped with a quenelle of lemon herb butter and a lemon wedge. This works best with a hot spoon.
I remove my swordfish from the heat when the internal temperature reaches 130°F. This is perfect for tender juicy swordfish that is light and flakey. Overcooking will dry the fish out considerably. The USDA recommends 145°F however that is considered well done for fish.
Keywords: grilled swordfish