Grilling swordfish requires a clean, oiled grate and careful timing to keep the firm flesh moist. If you’re wondering how to cook swordfish on the grill, the key is to treat it like a steak. This fish holds up beautifully over high heat, but it can dry out fast if you walk away. Let’s get right to it.
Swordfish is dense and meaty, so it won’t flake apart like salmon. That makes it perfect for grilling. You just need a few simple steps and the right prep.
Why Swordfish Is Perfect For The Grill
Swordfish steaks are thick and sturdy. They don’t stick to the grate as easily as thinner fish. The high fat content helps keep them moist during cooking.
Unlike delicate fillets, swordfish can handle direct heat. You get nice grill marks and a smoky flavor without the fish falling apart. That’s why it’s a favorite for backyard cooks.
Choosing The Right Swordfish Steaks
Start with fresh or properly thawed steaks. Look for steaks that are at least 1 inch thick. Thinner steaks cook too fast and dry out.
Check the color. Fresh swordfish should be off-white with a slight pinkish hue. Avoid any steaks with brown spots or a strong fishy smell. The flesh should feel firm to the touch.
If using frozen swordfish, thaw it in the fridge overnight. Never thaw at room temperature, as that can lead to uneven cooking.
Fresh Vs Frozen Swordfish
Both work well for grilling. Fresh swordfish has a better texture, but high-quality frozen steaks are convenient. Just pat them dry before seasoning to remove excess moisture.
How To Cook Swordfish On The Grill: Step-By-Step
This is the main event. Follow these steps for perfect grilled swordfish every time.
Step 1: Preheat Your Grill
Get your grill hot. Aim for medium-high heat, around 400-450°F. A hot grill sears the fish quickly, locking in juices.
For gas grills, preheat with the lid closed for 10-15 minutes. For charcoal, let the coals burn until they’re covered with white ash.
Step 2: Clean And Oil The Grate
A clean grate prevents sticking. Use a grill brush to scrub off any residue from previous cooks.
Then oil the grate. Dip a paper towel in vegetable oil and use tongs to rub it over the bars. Do this right before placing the fish on the grill.
Step 3: Season The Swordfish
Keep it simple. Swordfish has a mild flavor, so you don’t need much. Pat the steaks dry with paper towels.
Brush both sides with olive oil. Season generously with salt and black pepper. You can add garlic powder, paprika, or lemon zest for extra flavor.
Let the seasoned steaks sit at room temperature for 10 minutes. This helps them cook evenly.
Step 4: Grill The Swordfish
Place the steaks on the hot grate at a 45-degree angle for nice crosshatch marks. Close the lid.
Cook for 4-5 minutes on the first side. Don’t move the fish during this time. You want a good sear.
Flip the steaks using a spatula. Cook for another 4-5 minutes with the lid closed. The internal temperature should reach 145°F.
If the steaks are very thick (1.5 inches or more), you may need an extra minute per side. Check with an instant-read thermometer.
Step 5: Rest And Serve
Remove the swordfish from the grill. Let it rest for 3-5 minutes on a cutting board. This allows the juices to redistribute.
Serve with a squeeze of fresh lemon juice or a drizzle of herb butter. The fish should be opaque and flake easily with a fork.
Common Mistakes When Grilling Swordfish
Avoid these pitfalls for better results.
- Overcooking: Swordfish dries out fast. Use a thermometer to avoid this.
- Skipping the oil: A dry grate leads to sticking and tearing.
- Using low heat: You need high heat for a good sear.
- Flipping too early: Let the first side cook fully before turning.
- Not resting: Cutting into hot fish makes it dry.
Best Marinades And Seasonings For Swordfish
You can marinate swordfish for 15-30 minutes, but not longer. Acidic marinades can break down the flesh and make it mushy.
Simple Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Mix and brush over the steaks. Let sit for 15 minutes before grilling.
Spicy Cajun Rub
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper
Rub the mixture onto both sides of the steaks. Grill as directed.
Garlic Butter Basting
Melt 2 tablespoons butter with 1 minced garlic clove. Brush onto the steaks during the last minute of grilling. This adds richness without overpowering the fish.
How To Tell When Swordfish Is Done
Use these methods to check doneness.
- Internal temperature: 145°F is the safe zone. Insert the thermometer into the thickest part.
- Appearance: The flesh turns from translucent to opaque white. It should look firm but not dry.
- Flake test: Gently press with a fork. The fish should separate into large flakes. If it shreds easily, it’s overdone.
Remember, swordfish continues to cook after you remove it from the grill. Take it off at 140-143°F and let it rest to reach 145°F.
Grilling Swordfish On A Gas Grill Vs Charcoal
Both methods work, but they give slightly different results.
Gas Grill
- Easier to control temperature
- Preheats quickly
- Consistent heat across the grate
Charcoal Grill
- Adds a smoky flavor
- Requires more attention to heat management
- Better for high-heat searing
For gas, set burners to medium-high. For charcoal, create a two-zone fire: hot coals on one side, cooler on the other. Sear over the hot side, then move to the cooler side if needed.
How To Cook Swordfish On The Grill With Foil
Using foil can help prevent sticking and make cleanup easier. It also traps moisture.
Place the seasoned steaks on a sheet of heavy-duty foil. Fold the edges to create a packet, leaving a small opening for steam to escape. Grill for 8-10 minutes per side, depending on thickness.
This method produces a more steamed texture. It’s good if you’re worried about drying out the fish, but you won’t get grill marks.
Serving Suggestions For Grilled Swordfish
Pair your swordfish with simple sides that don’t compete with the flavor.
- Grilled vegetables like zucchini, bell peppers, or asparagus
- A fresh green salad with vinaigrette
- Rice pilaf or quinoa
- Crusty bread with olive oil
- Lemon wedges and fresh herbs
You can also slice the grilled steaks and serve over pasta or in tacos. Swordfish holds up well in bold dishes.
Storing And Reheating Leftover Grilled Swordfish
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a low oven or a skillet with a splash of water to add moisture. Avoid the microwave, as it makes the fish rubbery.
Leftover swordfish is great flaked into salads or sandwiches.
Frequently Asked Questions
How Long Do You Grill Swordfish Per Side?
Grill swordfish for 4-5 minutes per side for 1-inch thick steaks. Thicker steaks may need 6-7 minutes per side. Always check internal temperature.
Do You Need To Flip Swordfish On The Grill?
Yes, flip swordfish once during grilling. Flipping more than once can cause the fish to break apart or dry out.
Can You Grill Swordfish From Frozen?
It’s best to thaw swordfish first for even cooking. Grilling from frozen can lead to a burnt outside and raw center. Thaw in the fridge overnight.
What Temperature Should Grilled Swordfish Be?
The safe internal temperature for swordfish is 145°F. Use an instant-read thermometer for accuracy.
How Do You Keep Swordfish From Drying Out On The Grill?
Oil the grate, don’t overcook, and let the fish rest after grilling. Basting with butter or oil during cooking also helps retain moisture.
Final Tips For Grilling Swordfish
Grilling swordfish is straightforward once you know the basics. Keep the heat high, the grate clean, and the timing tight.
Don’t be afraid to experiment with different seasonings. Swordfish pairs well with citrus, herbs, and spice rubs. Just remember to not overcomplicate it.
If you follow these steps, you’ll get a perfectly cooked steak with a crispy exterior and a moist, flaky interior. Practice makes perfect, so fire up the grill and try it this weekend.
Now you know exactly how to cook swordfish on the grill. Go ahead and impress your family or guests with a restaurant-quality meal from your own backyard.