Grill Swordfish Like a Pro! Chef’s Secret Tips

Swordfish is one of the most elegant and satisfying proteins you can prepare on the grill. With its firm, meaty texture and mild, slightly sweet flavor, this fish transforms beautifully over high heat, developing a gorgeous crust while staying tender and moist inside. Whether you’re hosting a dinner party or simply elevating your weeknight meal, mastering the art of grilling swordfish will make you feel like a professional chef.

The key to perfect grilled swordfish lies in understanding the fish itself, preparing it correctly, and respecting the cooking process. Unlike delicate white fish that can fall apart, swordfish’s dense structure makes it forgiving and ideal for beginners. In this guide, we’ll walk through everything from selecting the best swordfish steaks to achieving that restaurant-quality sear that locks in flavor and creates an unforgettable dining experience.

Selecting and Preparing Your Swordfish

The foundation of any great dish starts with quality ingredients. When choosing swordfish steaks, look for flesh that is firm, moist, and translucent with a slightly pink hue. Avoid steaks that appear grayish, dried out, or have a strong fishy smell—these are signs of age or improper storage. The best swordfish comes from reputable fishmongers who can tell you exactly when the fish was caught.

Ask your fishmonger to cut steaks that are approximately 1 to 1.5 inches thick. This thickness is ideal for grilling because it allows the exterior to develop a beautiful crust while the interior cooks through evenly. Thinner steaks risk drying out, while thicker cuts may char on the outside before the center reaches the proper temperature.

Once you bring your swordfish home, keep it in the coldest part of your refrigerator and plan to cook it within 24 hours for optimal freshness. Remove the swordfish from the refrigerator 20-30 minutes before grilling. This allows the fish to come closer to room temperature, ensuring more even cooking. Pat the steaks completely dry with paper towels—moisture on the surface prevents proper browning and creates steam that inhibits crust formation.

Inspect each steak for the thin membrane along the edges and any remaining pin bones. While the membrane won’t affect taste, removing it with a sharp knife creates a more refined presentation. Run your fingers along the surface of the flesh to detect any small bones, which you can remove with tweezers or a small pliers.

Essential Equipment and Setup

Successful swordfish grilling depends heavily on proper equipment and grill preparation. You’ll need a grill that can reach and maintain high temperatures—ideally between 450°F and 500°F. Both gas and charcoal grills work beautifully, though charcoal enthusiasts often prefer the smoky depth it imparts. If you’re a beginner, explore how to cook with cast iron techniques, as they translate well to grill mastery.

Clean your grill grates thoroughly with a stiff brush before heating. Debris left from previous grilling sessions creates hot spots and uneven cooking. Heat the grill for 10-15 minutes to allow it to reach full temperature and for residual moisture to burn off. This preheating step is crucial—it ensures your swordfish makes immediate contact with hot metal, creating that desirable sear.

Oil your grill grates using a high-smoke-point oil like vegetable, canola, or avocado oil. Dip a folded paper towel in oil and use long tongs to swipe it across the grates. This prevents sticking and contributes to even browning. Some chefs prefer using a grill basket or mesh for fish, which provides additional support and makes flipping easier. If using a basket, oil it thoroughly and preheat it alongside the grill.

Consider investing in a reliable meat thermometer with a quick-read dial or digital display. This takes the guesswork out of doneness—swordfish reaches perfect medium when the thickest part registers 145°F on an instant-read thermometer, according to USDA food safety guidelines.

Seasoning and Marinating Strategies

Swordfish’s mild flavor profile makes it a canvas for bold seasonings and complementary sauces. The simplest approach—and often the best—is to season generously with kosher salt and freshly cracked black pepper just before grilling. This lets the natural sweetness of the fish shine through while creating a flavorful crust.

For more complex flavor development, consider a marinade. The ideal swordfish marinade combines acid (lemon juice, lime juice, or white wine vinegar), fat (olive oil), and aromatics (garlic, herbs, and spices). A basic formula is 3 parts olive oil to 1 part acid, plus minced garlic, fresh thyme, oregano, and a pinch of red pepper flakes. Marinate swordfish for 30 minutes to 2 hours—longer marinating can make the fish mushy due to the acid’s denaturing effect on proteins.

Mediterranean-inspired marinades work exceptionally well with swordfish. Combine olive oil, lemon juice, minced garlic, capers, and fresh parsley for a bright, briny profile. Asian-influenced options might include soy sauce, ginger, sesame oil, and a touch of honey for balance. If you want to expand your sauce repertoire, our guide on how to make homemade sauces offers numerous pairings that complement grilled fish beautifully.

Dry rubs also work wonderfully on swordfish. Create a blend using smoked paprika, garlic powder, onion powder, dried oregano, cumin, and a hint of cayenne pepper. Apply the rub evenly to both sides of the steaks and let them sit for 15-30 minutes before grilling. This allows the spices to adhere and begin flavoring the fish.

The Grilling Process

With your grill preheated and swordfish prepared, it’s time to execute the actual grilling. This is where confidence matters—hesitation leads to undercooked fish. Place the swordfish steaks directly on the oiled grates, perpendicular to the grate lines. This positioning creates attractive crosshatch marks and prevents the fish from rolling.

Resist the urge to move the fish immediately. Let it sit undisturbed for 3-4 minutes. This contact time allows the Maillard reaction—the chemical process that creates that beautiful brown crust and develops complex flavors—to occur. You’ll know it’s ready to flip when the flesh releases naturally from the grates and shows a golden-brown sear.

Using a long, sturdy fish spatula or two thin metal spatulas, gently slide underneath the steak and flip in one confident motion. Avoid poking or pressing the fish, which squeezes out precious juices. The second side typically cooks faster than the first, requiring only 2-3 minutes for a 1.5-inch-thick steak. The fish is done when it flakes easily with gentle pressure and reaches 145°F internally.

If you’re grilling thicker steaks (over 1.75 inches), consider moving them to a cooler part of the grill after searing both sides. This allows the interior to cook through without the exterior burning. Maintain a grill temperature of 375°F-400°F for this secondary cooking phase, which takes an additional 2-4 minutes depending on thickness.

Temperature Control and Timing

Mastering temperature is the secret that separates amateur grilling from professional-level results. Swordfish requires two distinct heat zones: a hot zone for searing (450°F-500°F) and a medium zone for gentle finishing (375°F-400°F). If your grill has multiple burners, light some but not others to create these zones. For charcoal grills, rake coals to one side for high heat and leave the other side for cooler cooking.

Timing varies based on steak thickness and grill temperature. A standard 1.25-inch steak typically requires 3-4 minutes per side over high heat. A thicker 1.75-inch steak needs 4-5 minutes per side. Use your thermometer to check internal temperature rather than relying solely on time—every grill behaves differently. Begin checking at the minimum time, inserting the thermometer into the thickest part without touching bone.

The carryover cooking effect is important to understand. Swordfish continues cooking for 2-3 minutes after you remove it from the grill. This means pulling your steaks at 140°F-142°F results in perfectly cooked 145°F fish after resting. Cooking to 145°F on the grill risks ending with overcooked, dry fish.

Weather affects grilling times significantly. Windy conditions increase heat loss, requiring longer cooking times. Ambient temperature matters too—grilling in cooler weather takes longer than in summer heat. Always use a thermometer rather than time as your primary indicator of doneness.

Finishing Touches and Serving

Remove your grilled swordfish from the heat and transfer to a clean plate or cutting board. Let the steaks rest for 3-5 minutes before serving. This resting period allows juices to redistribute throughout the flesh, ensuring moist, tender results. During this time, you can prepare garnishes and plating elements.

Finishing swordfish elevates the dish from simple to spectacular. A squeeze of fresh lemon or lime juice brightens the flavors and cuts through any richness. Drizzle with high-quality extra-virgin olive oil and sprinkle with fleur de sel and freshly cracked pepper. Fresh herbs like parsley, cilantro, or dill add color and aromatic complexity.

Consider preparing a compound butter—softened butter mixed with minced garlic, fresh herbs, and lemon zest. A dollop on top of your hot swordfish melts beautifully, creating an elegant sauce. Alternatively, serve with one of our homemade sauce recipes like chimichurri, romesco, or a bright salsa verde.

Grilled swordfish pairs wonderfully with Mediterranean vegetables like grilled zucchini, eggplant, and bell peppers. Serve alongside a crisp white wine like Sauvignon Blanc or Pinot Grigio. For easy dinner recipes for beginners, this dish offers impressive results with minimal complexity.

If you’re looking to make this a complete meal, explore our collection of best healthy food recipes for nutritious side dish ideas. Swordfish is naturally lean and packed with protein, making it an excellent choice for health-conscious cooking.

Frequently Asked Questions

How do I know when swordfish is done cooking?

The most reliable method is using an instant-read thermometer. Swordfish is safely cooked when it reaches 145°F in the thickest part. Visually, the flesh should be opaque throughout and flake easily with gentle pressure. If you prefer medium-rare, aim for 140°F-142°F internal temperature, accounting for carryover cooking.

Can I grill frozen swordfish steaks?

Thaw frozen swordfish in the refrigerator for 24 hours before grilling. Cooking from frozen results in uneven doneness—the exterior overcooks while the interior remains cold. If you must use frozen fish, thaw it under cold running water in a sealed bag, which takes 1-2 hours, then pat dry thoroughly before grilling.

What’s the best way to prevent swordfish from sticking to the grill?

Proper grate preparation is essential. Clean grates thoroughly with a stiff brush, oil them generously with high-smoke-point oil, and preheat the grill fully. Pat your swordfish completely dry before grilling—moisture prevents proper contact and browning. Don’t move the fish too early; wait until it naturally releases from the grates, usually after 3-4 minutes.

Can I use a grill pan instead of a traditional grill?

Yes, grill pans work wonderfully for swordfish and offer excellent heat control. Preheat the grill pan until it’s smoking, oil it well, and follow the same timing guidelines. Grill pans create beautiful crosshatch marks similar to traditional grills. If you want to expand your cooking techniques, our guide on how to cook with cast iron includes valuable grill pan tips.

What marinades pair best with swordfish?

Swordfish’s mild flavor complements Mediterranean, Asian, and Cajun-inspired marinades. Lemon-herb, soy-ginger, and cumin-lime combinations all work beautifully. Keep marinades simple—typically 3 parts oil to 1 part acid plus aromatics. Marinate for 30 minutes to 2 hours maximum, as longer exposure to acid can affect the fish’s texture.

Should I remove the skin from swordfish before grilling?

Swordfish steaks are typically sold skinless, but if yours has skin, you can leave it on or remove it based on preference. The skin helps hold the steak together during grilling but can be tough to eat. Many chefs remove it before grilling for a cleaner presentation.

How do I store leftover grilled swordfish?

Store cooled swordfish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven wrapped in foil to prevent drying out, or enjoy it cold in salads and grain bowls. Properly stored swordfish maintains good flavor and texture for several days.