Grilling swordfish steaks gives you that perfect mix of charred exterior and moist, flaky center that feels like a real treat. The key question everyone asks—how long to cook swordfish steaks on grill—comes down to about 4 to 6 minutes per side for 1-inch thick pieces over medium-high heat, keeping the total around 8 to 12 minutes.
This method locks in the natural richness of the fish without drying it out, and a quick lemon-herb marinade adds bright flavor that pairs beautifully with the smoky grill marks. It’s straightforward enough for weeknight dinners yet impressive for guests.
Swordfish has a meaty texture that holds up great on the grill, almost like a steak, so it doesn’t fall apart like delicate white fish. Once you master the timing and a few basic tips, you’ll end up with restaurant-quality results right in your backyard. Whether you’re new to grilling fish or just want a reliable way to get it right every time, this approach makes it easy and delicious.
Why People Love This Grilled Swordfish
People keep coming back to grilled swordfish because of its hearty, satisfying bite that feels substantial without being heavy. The high-heat sear creates those irresistible grill marks and a slight smokiness that enhances the mild, sweet flavor of the fish. It’s quick to prepare, needs minimal seasoning to shine, and fits into healthy eating plans thanks to its lean protein and omega-3s. Friends and family enjoy it because it looks fancy on the plate but requires little fuss in the kitchen. Plus, the leftovers—if there are any—stay moist and work well in salads the next day.
Ingredients
For the marinade and 4 servings:
- 4 swordfish steaks (6-8 ounces each, about 1-inch thick)
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano (or 1 tablespoon fresh chopped)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for a little kick)
- Fresh parsley or basil, chopped (for garnish)
- Lemon wedges (for serving)
Tools You’ll Need
- Gas or charcoal grill
- Tongs for flipping
- Pastry brush or paper towel for oiling grates
- Instant-read thermometer (highly recommended)
- Shallow dish or zip-top bag for marinating
- Plate for resting the fish
How to Grill Swordfish Steaks
Prepare the Marinade
Whisk together the olive oil, lemon juice, minced garlic, lemon zest, oregano, salt, pepper, and red pepper flakes in a small bowl until well combined. This simple mix infuses the swordfish with bright, herby notes without overpowering its natural taste. Place the swordfish steaks in a shallow dish or bag, pour the marinade over them, and turn to coat both sides evenly. Let them sit at room temperature for 15-20 minutes while the grill heats up—longer marinating isn’t necessary since swordfish absorbs flavors quickly.
Preheat and Prep the Grill
Fire up your grill to medium-high heat, aiming for 400-450°F. For gas grills, turn all burners to high for 10 minutes, then adjust as needed. If using charcoal, let the coals get covered in gray ash. Clean the grates thoroughly with a grill brush, then lightly oil them using a folded paper towel dipped in oil and held with tongs. Oiling prevents sticking and helps achieve those perfect grill marks that make the fish look appetizing.
Grill the Swordfish Steaks
Place the marinated swordfish steaks on the hot grates. Close the lid and cook undisturbed for 4-5 minutes on the first side until nice grill marks form and the fish releases easily when lifted with tongs. Flip carefully and grill the second side for another 3-5 minutes. The total time depends slightly on thickness—aim for an internal temperature of 135°F for medium doneness, where the center is still slightly translucent but firm. Avoid overcooking, as swordfish can dry out quickly past this point.
Rest and Serve
Remove the steaks from the grill and transfer them to a clean plate. Let them rest for 3-5 minutes so the juices redistribute, keeping the fish moist. Garnish with chopped fresh parsley or basil and serve with lemon wedges on the side. Squeeze fresh lemon over the top right before eating to brighten every bite.
Nutritional Information (per serving, approximate for 6-8 oz steak)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 38 g |
| Fat | 18 g |
| Carbohydrates | 2 g |
| Sodium | 480 mg |
| Fiber | 0 g |
Values based on standard ingredients without added sides. Swordfish is naturally low-carb and packed with protein and healthy fats.
Tips for Perfect Grilled Swordfish
- Always pat the steaks dry before marinating to help the flavors stick better.
- Use an instant-read thermometer—pull at 130-135°F since carryover cooking will bring it up a few degrees while resting.
- Don’t move the fish too soon on the first side; let it sear fully for clean grill marks.
- If your steaks are thicker than 1 inch, add 1-2 minutes per side and check temp early.
- Marinate at room temperature for short periods only—refrigerate if longer than 30 minutes.
- Oil the grates well right before adding the fish to avoid sticking.
Serving Suggestions
- Pair with grilled vegetables like zucchini, bell peppers, or asparagus for a colorful plate.
- Serve alongside a simple Greek salad with feta, tomatoes, cucumbers, and olives.
- Add a side of quinoa or couscous to soak up any extra marinade or lemon juice.
- Top with a fresh salsa made from diced tomatoes, red onion, and cilantro for extra freshness.
- Enjoy with chilled white wine like Sauvignon Blanc to complement the lemony notes.
Conclusion
Mastering swordfish steaks on grill opens up endless summer meals with minimal effort and maximum flavor. The quick grill time, combined with a light marinade and proper resting, delivers tender, juicy swordfish every single time. It’s a healthy, crowd-pleasing option that feels special without complicated steps. Fire up the grill soon—you’ll love how rewarding this simple fish dish turns out.
FAQ
How do I know when swordfish is done on the grill?
The fish should feel firm to the touch and flake easily with a fork, while the center reaches 135°F internally for medium. It will continue cooking a bit during rest, so pull it slightly early if you prefer it moist.
Can I grill swordfish without marinade?
Yes, just brush with olive oil, season with salt and pepper, and grill the same way. The fish has great natural flavor, but a quick marinade adds extra brightness and helps prevent drying.
What if my swordfish sticks to the grill?
Make sure grates are clean and well-oiled, and don’t flip too soon—wait until it releases naturally, usually after 4-5 minutes. A hot grill and patience fix most sticking issues.
Is swordfish safe to eat medium-rare?
Swordfish is often enjoyed at 130-135°F, similar to tuna, for a tender texture. Always buy from a trusted source and cook to at least 145°F if you have health concerns about undercooked fish.