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Grilled Swordfish with Lemon Butter

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American


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


  1. 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.
  2. Season both sides of the swordfish with salt and pepper to taste.
  3. 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.
  4. Grill swordfish for 5-6 minutes per side for medium. I remove from the heat when the internal temperature reaches about 130-135°F.
  5. 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